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 requires a culinary professional with 5-10 years of experience who can lead kitchen staff, manage food-related functions, and ensure high-quality product consistency. The Executive Chef II will be responsible for improving guest and employee satisfaction while optimizing financial performance across all culinary areas.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Supervise and coordinate activities of cooks and other food preparation staff.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Provide direction for menu development and monitor the quality of raw and cooked food products.
• Ensure compliance with food handling, sanitation standards, and proper temperature control for all food products.
• Determine food presentation and create decorative food displays.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Provide and support service behaviors focused on customer satisfaction and retention.
• Interact with guests to obtain feedback on product quality and service levels, and address problems or complaints.
• Identify developmental needs of staff and provide 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, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial and business decision-making.
• Encourage and build mutual trust, respect, and cooperation among team members.
• 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 clear guidelines and ensuring ongoing training.

Operational Standards and Compliance

• Ensure sanitation and food standards are consistently achieved across all food preparation areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (dish room, purchasing).
• Communicate the importance of safety procedures, detailing codes, ensuring employee understanding, and monitoring related processes.
• Ensure employees maintain required food handling and sanitation certifications.
• Maintain purchasing, receiving, and food storage standards in accordance with brand safety standards.

Qualifications and Experience

• Minimum of 5-10 years of experience in culinary operations.
• Demonstrated culinary talents and leadership capabilities.
• Proven ability to manage financial performance and departmental expenses.
• Strong understanding of food handling, sanitation standards, and safety procedures.
• Excellent interpersonal and communication skills for leading and developing staff.
• Ability to analyze information and evaluate results to solve problems effectively.

Application Process

Candidates meeting the qualifications are encouraged to apply for this full-time Executive Chef II position at Sheraton Hotels & Resorts in Al Madinah. Salary information will be disclosed during the interview process.