Executive Chef📣 Job Ad

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef to oversee all culinary operations at its property in Medina, Al-Madinah Al-Munawarah. This full-time position requires a professional with 5-10 years of experience in kitchen management and a proven ability to lead culinary teams, maintain high standards, and ensure guest satisfaction. The Executive Chef will be instrumental in driving the success of daily kitchen operations, from food preparation to financial performance.

Leadership of Kitchen Operations

The Executive Chef is accountable for the overall success of daily kitchen operations, personally contributing to tasks while leading staff and managing all food-related functions. This includes supervising all kitchen areas to ensure consistent, high-quality products are produced. Key responsibilities involve guiding and developing staff, setting performance standards, and monitoring their execution. The role demands strong interpersonal and communication skills to influence and encourage the team, advocating for sound financial decisions and demonstrating integrity. Building mutual trust, respect, and cooperation among team members is essential, as is serving as a role model for appropriate behaviors and ensuring property policies are administered fairly and consistently. Staffing levels will be reviewed to meet guest service, operational needs, and financial objectives. Open, collaborative relationships with employees will be established and maintained, with a focus on soliciting feedback and addressing concerns.

Culinary Standards and Goal Setting

This role involves setting and maintaining goals for culinary functions and activities. Responsibilities include developing and implementing guidelines and control procedures for purchasing and receiving areas, and establishing performance, budget, and team goals. Communicating the importance of safety procedures, ensuring employee understanding of safety codes, and monitoring related processes are critical. The Executive Chef will manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process for areas of responsibility. Adherence to brand safety standards is mandatory. Direction will be provided for menu development, and the quality of raw and cooked food products will be monitored to ensure standards are met. This includes determining food presentation and creating decorative displays, recognizing superior quality, and ensuring compliance with all food handling and sanitation standards. Proper handling and temperature control of all food products, as well as ensuring employees maintain required certifications, are also key duties. Purchasing, receiving, and food storage standards must be maintained. The Executive Chef will also prepare and cook foods as needed.

Guest Experience and Service Excellence

Ensuring exceptional customer service is a core function of this role. The Executive Chef will provide and support service behaviors that exceed customer expectations for satisfaction and retention. This involves improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching. Managing day-to-day operations to ensure quality, standards, and meeting customer expectations is paramount. Leadership in guest hospitality and creating a positive atmosphere for guest relations are expected. Interaction with guests to obtain feedback on product quality and service levels, and responding to and handling guest problems and complaints are also key responsibilities. Employees will be empowered to provide excellent customer service through established guidelines, clear expectations, and ongoing training. Reviewing comment cards, guest satisfaction results, and other data to identify areas of improvement will be a regular practice.

Human Resources Management

The Executive Chef will manage and conduct human resource activities within the kitchen department. This includes identifying the developmental needs of others and providing coaching, mentoring, or training to improve knowledge and skills. Ensuring employees are treated fairly and equitably is a priority. Kitchen associates will be trained on the fundamentals of good cooking and excellent plate presentations. The performance appraisal process for direct report managers will be administered. Collaboration with the Banquet Chef and Catering department on training regarding food knowledge and menu composition is required. Observing employee service behaviors and providing feedback to individuals and/or managers is part of the role. Management of employee progressive discipline procedures and ensuring disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs), supporting the Peer Review Process, are also essential functions.

Additional Responsibilities and Requirements

The Executive Chef will provide information to executive teams, managers, supervisors, co-workers, and subordinates via various communication channels. Analyzing information and evaluating results to choose the best solution and solve problems are also part of the role. The ideal candidate will possess 5-10 years of relevant experience.