Executive Chef📣 إعلان

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef to lead kitchen operations in Medina, Eastern Province. This full-time position requires a professional with 5-10 years of experience in culinary management, responsible for ensuring the success of daily kitchen operations and maximizing financial performance while upholding high standards of guest and employee satisfaction.

Kitchen Operations Leadership

The Executive Chef will lead the kitchen management team, providing direction for all day-to-day operations. This includes understanding all employee positions to effectively manage staffing, setting performance standards, and monitoring performance. The role requires strong leadership skills to influence and encourage team members, foster mutual trust and respect, and serve as a role model. Ensuring property policies are administered fairly and consistently, and reviewing staffing levels to meet guest service, operational, and financial objectives are key aspects of this leadership role. Establishing and maintaining open, collaborative relationships with employees, soliciting feedback, and addressing concerns are also essential.

Culinary Standards and Development

This position is accountable for setting and maintaining high culinary standards across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the employee cafeteria. Responsibilities include guiding menu development, monitoring the quality of raw and cooked food products, and ensuring presentation meets established standards. The Executive Chef must ensure compliance with all food handling and sanitation standards, proper handling of food products, and that employees maintain required certifications. Developing and implementing guidelines for purchasing and receiving, managing department controllable expenses such as food cost, and participating in the budgeting process are also critical functions.

Guest Experience and Service Excellence

A primary focus of this role is ensuring exceptional customer service by providing and supporting service behaviors that exceed guest expectations. This involves communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching. The Executive Chef will manage daily operations to ensure quality and standards are met, displaying leadership in guest hospitality and creating a positive atmosphere. Interacting with guests to obtain feedback, responding to and handling guest problems and complaints, and empowering employees to provide excellent customer service through ongoing training are integral to this role.

Human Resources and Team Development

The Executive Chef is responsible for managing and conducting human resource activities within the kitchen. This includes identifying developmental needs of staff, coaching, mentoring, and helping others improve their knowledge and skills. Ensuring employees are treated fairly and equitably, training kitchen associates on cooking fundamentals and presentation, and administering the performance appraisal process for direct reports are key duties. Collaboration with the Banquet Chef and Catering department on food knowledge and menu composition training, observing and providing feedback on employee service behaviors, and managing employee progressive discipline procedures according to Standard and Local Operating Procedures are also required.

Additional Responsibilities

In addition to the core responsibilities, the Executive Chef will provide information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. This role also involves analyzing information and evaluating results to solve problems effectively and choose the best solutions.