Executive Chef: Lead Culinary Innovation & Guest Experience

Förvaltningsaktiebolaget Tegelbacken; Stockholms kommun; Sur place; SEK 900 000 - 1 100 000; Plein temps

Résumé du poste

Sheraton Stockholm Hotel is seeking an Executive Chef to lead the hotel’s culinary operation, shaping concepts for Mr. Bronck and Sally’s while ensuring quality, guest experience and financial performance across all outlets.

The role requires senior culinary leadership, experience in luxury hotel environments, and the ability to manage a large, multi-outlet operation with focus on cost control and menu development. English fluency is essential.

Qualifications

• Significant culinary experience in upscale or luxury hotels.
• Experience as Executive Chef or senior culinary leader.
• Experience in complex multi-outlet operations.
• Strong knowledge of food cost management and inventory.
• Proven leadership and team development abilities.
• Fluency in English; Swedish/Nordic knowledge preferred.
• Right to work in Sweden.
• International hospitality experience valued.

Responsabilités

• Lead the culinary direction and develop menus and concepts across the hotel.
• Develop Mr. Bronck and Sally’s menus including seasonal dishes.
• Collaborate with beverage, F&B, Events, Operations and finance teams.
• Ensure high food quality, presentation and guest experience across outlets and events.
• Analyse financial and operational performance and drive improvements.
• Oversee food cost, recipe costing, inventories and waste management.
• Recruit, coach and develop kitchen leadership and teams.
• Maintain compliance with food safety and Marriott standards.
• Build supplier relationships balancing quality and cost.
• Ensure sustainable staffing and productive operations.

Description du poste

Sheraton Stockholm Hotel is seeking an Executive Chef to lead the hotel’s culinary operation, shaping concepts for Mr. Bronck and Sally’s while ensuring quality, guest experience and financial performance across all outlets.

The role requires senior culinary leadership, experience in luxury hotel environments, and the ability to manage a large, multi-outlet operation with focus on cost control and menu development. English fluency is essential.