Executive Chef II📣 Job Ad

About the Role

The Luxury Collection is seeking an Executive Chef II to lead the daily kitchen operations in Ad Diriyah, Riyadh, Saudi Arabia. This full-time position requires 5-10 years of experience and involves personally performing culinary tasks while leading the staff and managing all food-related functions. The Executive Chef II is accountable for improving guest and employee satisfaction and maximizing the financial performance across all areas of responsibility within the culinary department.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day culinary operations.
• Supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, to ensure consistent, high-quality product production.
• Manage department controllable expenses, such as food cost, supplies, uniforms, and equipment, and participate in the budgeting process.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish and monitor performance, budget, and team goals.
• Ensure compliance with brand safety standards and communicate safety procedures to all employees.
• Review staffing levels to meet guest service, operational needs, and financial objectives.

Culinary Standards and Operations

• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation methods and create decorative food displays.
• Ensure strict compliance with food handling and sanitation standards, including proper temperature control for all food products.
• Maintain purchasing, receiving, and food storage standards.
• Prepare and cook various types of food, both for regular service and for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.

Guest Experience and Leadership

• Display leadership in guest hospitality, exemplify excellent customer service, and foster a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels, and effectively respond to and resolve guest problems and complaints.
• Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training.
• Review comment cards, guest satisfaction results, and other data to identify areas for service improvement.

Team Leadership and Development

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identify the developmental needs of others and provide coaching, mentoring, or other support to improve knowledge and skills.
• Administer the performance appraisal process for direct report managers and ensure fair and equitable treatment of employees.
• Manage employee progressive discipline procedures according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.

Qualifications and Experience

• A minimum of 5-10 years of progressive experience in kitchen operations, with demonstrated leadership responsibilities.
• Proven ability to lead, influence, and encourage others through strong interpersonal and communication skills.
• Comprehensive understanding of culinary techniques, food quality, and sanitation standards.
• Experience in managing departmental expenses and participating in budgeting processes.
• Ability to analyze information and evaluate results to choose optimal solutions and solve problems effectively.