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 leader with a proven track record in kitchen management and a commitment to maintaining high standards in food quality, guest satisfaction, and financial performance.

Kitchen Operations Leadership

The Executive Chef is accountable for the overall success of daily kitchen operations, including leading the kitchen management team and providing direction for all day-to-day activities. This role involves understanding all employee positions to ensure operational continuity and managing staff performance through guidance and setting clear standards. The Executive Chef will serve as a role model, fostering mutual trust and cooperation among team members while ensuring property policies are administered fairly and consistently. Reviewing staffing levels to meet guest service, operational, and financial objectives is a key responsibility, alongside establishing and maintaining open, collaborative relationships with all employees.

Culinary Standards and Development

This position requires 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 compliance with all food handling and sanitation standards. The Executive Chef will also be responsible for determining food presentation and creating appealing displays, recognizing superior quality products, and ensuring all staff maintain required food handling and sanitation certifications. Maintaining purchasing, receiving, and food storage standards is also critical.

Guest Experience and Financial Management

A core aspect of this role is ensuring exceptional customer service by supporting service behaviors that exceed guest expectations. The Executive Chef will manage day-to-day operations to ensure quality and standards are met, and will interact with guests to gather feedback and address any issues or complaints. This role also involves managing department controllable expenses, including food cost, supplies, and equipment, and participating in the budgeting process for areas of responsibility. Understanding and implementing brand safety standards is essential.

Team Development and Human Resources

The Executive Chef will be responsible for identifying the developmental needs of staff, providing coaching and mentoring to improve knowledge and skills. This includes training kitchen associates on cooking fundamentals and presentation standards, and administering the performance appraisal process for direct report managers. Collaboration with the Banquet Chef and Catering department on food knowledge and menu composition training is also required. The role involves managing employee progressive discipline procedures and ensuring all disciplinary actions are documented according to Standard and Local Operating Procedures.

Qualifications and Experience

Candidates should possess 5-10 years of relevant experience in culinary management. The ability to analyze information, evaluate results, and solve problems effectively is required. Strong interpersonal and communication skills are necessary for leading and influencing others, as well as for advocating sound financial and business decisions. Demonstrating honesty, integrity, and leading by example are fundamental expectations for this role.