Executive Sous Chef

About the Role

Marriott Hotels & Resorts is seeking an Executive Sous Chef to join their team in Riyadh. This full-time role involves overseeing all food-related functions, leading kitchen staff, and ensuring high-quality culinary production across various dining areas. The Executive Sous Chef will play a key role in maintaining guest and employee satisfaction while optimizing financial performance.

Key Responsibilities

• Provide direction for all day-to-day kitchen operations and supervise staff activities.
• Lead, influence, and encourage team members, fostering mutual trust and cooperation.
• Ensure consistent administration of property policies and fair treatment of employees.
• Monitor staffing levels to meet service, operational, and financial objectives.
• Solicit employee feedback and address concerns through an open-door policy.
• Demonstrate new cooking techniques and equipment to staff.
• Manage day-to-day operations, ensuring quality standards and customer expectations are met.
• Interact with guests to gather feedback on product quality and service levels, and resolve complaints.
• Train kitchen associates on cooking fundamentals and plate presentations.
• Administer performance appraisals for direct report managers.

Operational and Quality Management

• Develop and implement guidelines for purchasing and receiving.
• Establish performance, budget, and team goals.
• Communicate and ensure adherence to safety procedures and brand safety standards.
• Manage departmental controllable expenses, including food cost, supplies, and equipment.
• Participate in the budgeting process for areas of responsibility.
• Provide direction for menu development and monitor the quality of raw and cooked food products.
• Determine food presentation and create decorative food displays.
• Ensure compliance with food handling and sanitation standards, including proper temperatures.
• Maintain purchasing, receiving, and food storage standards.
• Prepare and cook various types of food for regular service or special functions.

Leadership and Development

• Provide guidance and direction to subordinates, setting performance standards.
• Serve as a role model, demonstrating appropriate behaviors.
• Identify developmental needs of others and provide coaching or mentoring.
• Empower employees to deliver excellent customer service through clear guidelines and ongoing training.
• Observe employee service behaviors and provide feedback.
• Manage employee progressive discipline procedures in accordance with SOPs and LSOPs.
• Communicate effectively with executive teams, managers, and co-workers.
• Analyze information and evaluate results to solve problems and make informed decisions.

Qualifications and Experience

• Proven culinary talent with experience in leading staff and managing food-related functions.
• Demonstrated ability to improve guest and employee satisfaction while maximizing financial performance.
• Strong understanding of sanitation and food standards.
• Experience in overseeing various food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeterias, as well as support areas like dish room and purchasing.
• 5-10 years of relevant experience.

Company Culture

Marriott International is committed to being an equal opportunity employer, valuing diverse backgrounds, cultures, talents, and experiences. The company fosters an inclusive environment and is dedicated to non-discrimination. Marriott Hotels aim to deliver thoughtful, heartfelt, and forward-thinking service, upholding a legacy of hospitality. Joining Marriott Hotels means becoming part of a global team within Marriott International, where associates are encouraged to do their best work and grow professionally.