Executive Chef hos Sheraton Stockholm Hotel i Stockholm

You'll take culinary ownership of these operations, setting the direction for the food and leading the kitchen organisation behind it. From the breakfast buffet to a working lunch or a large evening event, you'll make sure every offering has a clear identity and delivers on taste, presentation and service.

You know that cooking at scale takes imagination and precision. You'll develop seasonal menus and food experiences that suit different occasions, guest needs and budgets, while keeping execution consistent. Working closely with F&B and Events, you'll turn each brief into an experience that works for the guest, the kitchen and the business.

You'll also keep the operation moving forward: refining our breakfast offering, strengthening our meeting and event menus, and finding fresh ways to make hotel dining feel generous, relevant and memorable.

Great food starts with a team that knows where it's going. You'll lead, coach and develop the kitchen leadership team and wider culinary organisation, building a culture of pride, collaboration and accountability. Clear expectations, constructive feedback and opportunities to grow will be part of everyday life in your kitchen.

You'll take an active role in recruitment and talent development, building the skills and confidence needed to deliver across a demanding operation. You plan ahead, stay present during service and create structure that helps people perform at their best.

Commercial ownership comes with the role. You'll manage food cost, recipe costing, purchasing, inventories and waste, translating financial and operational insights into practical improvements. You'll balance staffing and productivity with a sustainable working environment, develop strong supplier relationships and maintain high standards of food safety, hygiene and compliance with Marriott requirements.

You'll work closely with F&B, Events, Operations, Finance and the wider hotel leadership team, bringing a clear culinary perspective to shared decisions.

Bring your experience and your appetite for what's next

You're an experienced culinary leader with a strong background in upscale or luxury hotels, ideally as an Executive Chef, Executive Sous Chef or in a comparable senior role. You understand high-volume breakfast, meetings and banqueting, and have a track record of delivering quality across several services and events at once.

You're confident developing menus and equally comfortable discussing food cost, staffing and operational performance. You spot opportunities, make thoughtful decisions and follow through. Your leadership is grounded and approachable, with high standards and a genuine investment in the people around you.

International experience is highly valued. We welcome the perspective and ideas it brings, alongside curiosity about our guests and the market we operate in. You communicate fluently in English, and Swedish or experience from the Nordic market is an advantage. You must have the right to work in Sweden.

Make your mark on an iconic Stockholm hotel

Sheraton Stockholm has been a meeting place since 1971. Now, with a major hotel transformation and fresh momentum, there's an opportunity to build on that heritage and shape what comes next.

You'll have room to influence the food, strengthen the operation and develop a team that takes pride in every service, from the first breakfast guest to the final course of the evening.

Are you ready to bring your ideas to the table?

We'd love to hear from you. Send us your application and tell us what you would bring to Sheraton Stockholm.