Executive Chef

About the Role

Marriott International is seeking an experienced Executive Chef to oversee daily kitchen operations in Riyadh and Ad Dir'iyah. This full-time role is central to leading culinary staff, managing all food-related functions, and ensuring a consistent, high-quality product. The Executive Chef is accountable for continually improving guest and employee satisfaction while maximizing financial performance across all food preparation areas.

Key Responsibilities

• Lead the kitchen management team and direct all day-to-day culinary operations.
• Supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, along with support areas like the dish room and purchasing.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process.
• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation, create decorative food displays, and recognize superior quality products, presentations, and flavor.
• Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.
• Prepare and cook various types of food, either on a regular basis or for special guests or functions.

Leadership and Team 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, fostering mutual trust, respect, and cooperation.
• Serve as a role model and ensure property policies are administered fairly and consistently.
• Review staffing levels to meet guest service, operational needs, and financial objectives.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.
• Demonstrate new cooking techniques and equipment to staff.
• Identify developmental needs, coach, mentor, and train kitchen associates on cooking fundamentals and plate presentations.
• Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.

Guest Experience and Quality Assurance

• Support and provide service behaviors that enhance customer satisfaction and retention.
• Improve service by communicating guest needs, providing guidance, feedback, and individual coaching.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are consistently met.
• Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels, and effectively handle guest problems and complaints.
• Empower employees to provide excellent customer service, establish clear guidelines, and ensure ongoing training to understand guest expectations.

Qualifications and Experience

Candidates for the Executive Chef position should meet one of the following profiles:

• A high school diploma or GED with 6 years of experience in culinary, food and beverage, or a related professional area.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 4 years of experience in culinary, food and beverage, or a related professional area.

Additional Information

This full-time role involves providing information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. The Executive Chef will analyze information and evaluate results to choose the best solutions and solve problems effectively.