Lediga jobb som Kökschef hos Förvaltningsaktiebolaget Tegelbacken

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Executive Chef till Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Publicerad: 2026-09-30

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts. At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally’s, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand. We are looking for an experienced culinary leader who can do exactly that. Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense. The role As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.   A key part of your role will be the continued development of Mr. Bronck and Sally’s. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.   At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.   Your key responsibilities include:

  • Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel
  • Drive the continued culinary development of Mr. Bronck and Sally’s, including seasonal menus, new dishes, bar food and special concepts
  • Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences
  • Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events
  • Identify trends and new opportunities that strengthen both our concepts and our commercial performance
  • Lead, coach and develop the kitchen leadership team and wider culinary organisation
  • Build a strong performance culture through clear expectations, feedback, training and development
  • Take an active role in recruitment, succession planning and talent development
  • Take full ownership of food cost, recipe costing, inventories, purchasing and waste management
  • Analyse financial and operational performance and turn insights into concrete improvements
  • Ensure efficient staffing and productivity while maintaining a sustainable working environment
  • Develop strong supplier relationships and balance quality, creativity and cost
  • Ensure compliance with food safety, hygiene, company policies and Marriott standards
  • Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

  Who we are looking for

  • You are a passionate and ambitious culinary leader who wants to make a mark.
  • You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.
  • You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

  We believe you have:

  • Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations
  • Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role
  • Experience from complex, multi-outlet operations
  • Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events
  • A strong track record of developing menus, concepts and culinary experiences
  • Strong knowledge of food cost management, recipe costing, inventory and purchasing
  • Proven experience leading, developing and motivating kitchen teams
  • Strong commercial awareness and the ability to use financial and operational data to improve performance
  • A genuine curiosity for food, restaurants, hospitality and current trends
  • Strong communication and collaboration skills
  • The ability to combine high expectations with mature and grounded leadership
  • Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage
  • The right to work in Sweden
  • International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

  This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally’s as destinations in their own right.   If that sounds like the challenge you have been looking for, we would love to hear from you.

  Arbetslivserfarenhet

  • Köksmästare (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 15 november (1 månad och 4 dagar kvar)

  Ansök här

  Visa mer

• Head chef to Mr.Bronck & Sallys at Sheraton Stockholm Hotel

  Arbetsgivare / Ort:Förvaltningsaktiebolaget Tegelbacken / Stockholm

  Omfattning / Varaktighet:Vanlig anställning / Tills vidare

  Lönetyp: Fast månads- vecko- eller timlön

  Ansök senast 20 november (1 månad och 9 dagar kvar)

  Publicerad: 2026-10-07

  Källa: Arbetsförmedlingen

  Ansök här

  Om jobbet

  Step into a role that redefines excellence at the Sheraton Stockholm Hotel, a hallmark of hospitality since 1971 in the heart of Sweden's bustling capital. Aligned with our innovative owners Archer Hotel Management and Marriott International, we merge rich cultural history with modern luxury and a deep dedication to sustainability.    We are now seeking a passionate Head Chef to lead the culinary experience in our restaurant Mr. Bronck, cocktail bar Sally's, and room service operations to the level of excellence they deserve.   For this role, we are looking for someone who is creative, passionate about culinary arts, and experienced in leading high-paced kitchen environments. You are responsible, flexible, and thrive on solving challenges. A humble team player at heart, you are driven by delivering exceptional service and exceeding guest expectations. As Head Chef for Restaurant & Bar, you will be responsible for the planning, preparation, and execution of all kitchen operations across our restaurant, bar, and room service. You will ensure outstanding food quality, presentation, and timely service, while leading the kitchen team, upholding strict hygiene standards, and maintaining effective cost control.   Main responsibilities:   ●       Develop menus as required seasonally to fit our concepts and needs. ●       To calculate the cost and price menus accordingly ●       To supervise the production of high quality food products in the department ensuring high standards are kept at all times ●       Develop a strategy plan for the minimization of food wastage ●       Planning schedules on a weekly basis based on the projected business demand levels ●       Oversee the daily ordering of the necessary raw food products ●       Perform inventory duties for food related products on a monthly basis ●       Leading the recruitment of new team members ●      To Overview the HACCP control of our operation ensuring we are adhering to the set regulations ●      Take an active position in the financial management of the a la carte kitchen department ●      To act on kitchen related guest requests and problems in a manner that follows the hotel’s vision and policies    Qualifications:   You are a creative team player highly experienced in menu development who thrives in a high-pace kitchen operation making exceptionally high quality food.   In addition, ●       You have at least 3 year experience working in similar position in a high-level restaurant or hotel kitchen. ●       Creative personality who enjoys developing concepts and thinking outside the box. Experienced in developing high quality menus. ●       Excellent leadership and interpersonal skills, with the ability to inspire and manage a team. ●       Ambitious and interested in working in a high-pace environment with great standards. ●       Out-going personality who has an easy way communicating with colleagues and guests. ●       Good sense of service and a genuine desire to exceed guests' and employees' expectations. ●       You enjoy structure and have good organizational skills. ●       High professional ethics. ●       Luxury hospitality is your passion and you have a genuine love for food. ●       You have a good network within the industry. ●       Able to fluently communicate verbally in English. Fluency in Swedish is a plus.   What We Offer:   ●      Able to fluently communicate verbally in English. Fluency in Swedish is a plus. ●      A permanent full-time position following the 6-month probation period and we adhere to collective bargaining agreements. ●      Chance of being part of one of the biggest renovation and re-positioning projects in Stockholm’s hotel scene. ●      Great opportunities for career growth. ●      A dynamic and inclusive work environment. ●      Employee discounted rates at over 8,000 hotels worldwide.   Does this position sound interesting and like a good fit for you? Selection and interviews are conducted on an ongoing basis and the position may be filled before the final application deadline, so please submit your application as soon as possible.   Join our team and play a key role in creating memorable experiences for our guests!

  Arbetslivserfarenhet

  • Kökschef (krav)

  Arbetsgivare

  Förvaltningsaktiebolaget Tegelbacken
  Box 195
  10123 Stockholm

  Ansökan

  Ansök senast 20 november (1 månad och 9 dagar kvar)

  Ansök här

  Visa mer

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