Executive Sous Chef

About the Role

Marriott International is seeking an Executive Sous Chef to join our team in Riyadh. This full-time role involves overseeing all food-related functions and kitchen operations, ensuring high-quality culinary standards, and managing staff development. The Executive Sous Chef will contribute to guest and employee satisfaction while optimizing financial performance across all areas of responsibility.

Key Responsibilities

• Provide direction for daily kitchen operations, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise and coordinate food preparation activities, ensuring consistent, high-quality product output.
• Guide and develop kitchen staff, setting performance standards and monitoring progress.
• Lead by example, fostering trust, respect, and cooperation among team members.
• Manage controllable expenses, including food costs, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility.
• Oversee menu development and ensure the quality of raw and cooked food products.
• Determine food presentation and create decorative food displays.
• Ensure compliance with all food handling, sanitation, and safety standards.
• Interact with guests to gather feedback on product quality and service levels, addressing concerns as needed.
• Empower employees to deliver excellent customer service through clear guidelines and ongoing training.

Culinary Standards and Operations

The Executive Sous Chef is responsible for upholding rigorous culinary standards. This includes monitoring product quality, ensuring proper food handling and temperature control, and maintaining purchasing, receiving, and storage standards. The role also involves preparing and cooking various types of food for regular service, special guests, or functions.

Team Leadership and Development

A key aspect of this role is leading and developing kitchen staff. This involves identifying developmental needs, providing coaching and mentoring, and ensuring fair and equitable treatment of all employees. The Executive Sous Chef will train associates on cooking fundamentals and plate presentations, administer performance appraisals for direct reports, and collaborate with the Banquet Chef and Catering department on food knowledge and menu composition training.

Qualifications and Requirements

• 5-10 years of experience in a culinary leadership role.
• Demonstrated culinary talent and ability to perform tasks while assisting in leading staff.
• Strong interpersonal and communication skills to lead, influence, and encourage others.
• Proficiency in sound financial/business decision-making.
• Commitment to honesty and integrity.
• Knowledge of sanitation and food safety standards.
• Ability to analyze information and evaluate results to solve problems effectively.

Work Environment

This is a full-time position based in Riyadh, where the Executive Sous Chef will oversee all food preparation and support areas within the property. The role requires a hands-on approach to culinary tasks while providing strategic leadership and operational management.