Sous Chef

About the Role

Delta Hotels and Resorts is seeking a Sous Chef to join its team in Jeddah. This full-time position is responsible for the overall success of daily kitchen operations, demonstrating culinary talent while leading staff and managing all food-related functions. The Sous Chef works to enhance guest and employee satisfaction while adhering to the operating budget and ensuring consistent, high-quality product production across all kitchen areas. The role requires 2-5 years of experience.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food, for regular service or special guests/functions.
• Develop, design, or create new applications, ideas, or products, including artistic contributions to food presentation.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial/business decision-making.
• Ensure employees understand expectations and parameters, fostering open, collaborative relationships within the team.
• Provide services that aim for customer satisfaction and retention, managing daily operations to meet customer expectations.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems or complaints.
• Achieve and exceed performance, budget, and team goals.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Participate in the employee performance appraisal process, providing feedback as needed.

Qualifications and Experience

• 2-5 years of experience in a culinary role.
• Demonstrated culinary talent and leadership abilities.
• Ability to manage kitchen operations and ensure compliance with established standards.
• Proficiency in food preparation, cooking, and presentation.
• Strong understanding of food handling, sanitation, and safety procedures.
• Experience in managing and developing kitchen staff.

Required Skills

• Leadership and team management.
• Strong interpersonal and communication skills.
• Problem-solving and decision-making abilities.
• Attention to detail in food quality, presentation, and flavor.
• Ability to manage budgets and track employee time/attendance using a Labor Management System.
• Training and coaching skills for staff development.

Work Environment

The Sous Chef will work in a dynamic kitchen environment within Delta Hotels and Resorts in Jeddah. The role involves leading a team and collaborating with various departments to ensure high standards of service and product quality. Delta Hotels, part of Marriott International, focuses on providing a seamless travel experience for modern frequent travelers, emphasizing purposeful service and attention to detail.

Additional Information

This role requires providing information to supervisors, co-workers, and subordinates through various communication channels, analyzing information, and evaluating results to solve problems. The Sous Chef will also attend and participate in pertinent meetings. Marriott International is committed to being an equal opportunity employer, valuing diversity and fostering an inclusive environment.