Executive Chef II

About the Role

Sheraton Hotels & Resorts is seeking an Executive Chef II to oversee daily kitchen operations in Al Madinah (Medina). This full-time role is responsible for the overall success of culinary functions, ensuring high-quality food production, and managing kitchen staff. The Executive Chef II will lead culinary teams, maintain operational standards, and contribute to guest and employee satisfaction while optimizing financial performance.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations across various food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise and coordinate activities of cooks and food preparation workers, demonstrating new cooking techniques and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas, managing department controllable expenses such as food cost, supplies, uniforms, and equipment.
• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation, create decorative food displays, and ensure compliance with food handling and sanitation standards.
• Ensure employees maintain required food handling and sanitation certifications and follow proper handling and temperature guidelines for all food products.
• Provide and support service behaviors that contribute to customer satisfaction and retention, interacting with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of staff, providing coaching, mentoring, and training on cooking fundamentals and plate presentations.
• Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.

Leadership and Management

• Provide guidance and direction to subordinates, setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making.
• Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Establish and maintain open, collaborative relationships with employees, soliciting feedback and addressing concerns.
• Empower employees to provide excellent customer service by establishing guidelines and ensuring ongoing training.

Operational Standards and Compliance

• Ensure property policies are administered fairly and consistently.
• Communicate the importance of safety procedures, ensuring employee understanding and monitoring related processes.
• Know and implement the brand's safety standards.
• Ensure sanitation and food standards are achieved across all food preparation and support areas, including the dish room and purchasing.
• Maintain purchasing, receiving, and food storage standards.

Qualifications and Experience

• A minimum of 5-10 years of experience in culinary operations is required.
• Demonstrated ability to lead kitchen teams and manage all food-related functions.
• Proven experience in improving guest and employee satisfaction while maximizing financial performance.
• Strong understanding of sanitation and food safety standards.

Additional Responsibilities

• Provide information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to identify optimal solutions and resolve problems effectively.