Executive Chef📣 Job Ad

About the Role

Marriott Hotels & Resorts is seeking an experienced Executive Chef to lead the culinary operations at our Riyadh location. This full-time role requires 2-5 years of relevant experience and holds overall accountability for the daily success of kitchen operations. The Executive Chef will exhibit culinary talent, lead kitchen staff, manage all food-related functions, and work to continually improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility.

Leadership and Operational Management

The Executive Chef provides comprehensive leadership for all day-to-day kitchen operations, ensuring consistent, high-quality product production across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria. This involves:

• Leading the kitchen management team and providing clear direction.
• Supervising and coordinating activities of cooks and food preparation staff.
• Utilizing interpersonal and communication skills to lead, influence, and encourage team members.
• Establishing and maintaining open, collaborative relationships with employees.
• Reviewing staffing levels to meet guest service, operational needs, and financial objectives.
• Managing department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participating in the budgeting process for areas of responsibility.

Culinary Standards and Quality Assurance

This role is critical in upholding the highest culinary standards and ensuring compliance with all food safety regulations. Key responsibilities include:

• Providing direction for menu development and creating decorative food displays.
• Monitoring the quality of raw and cooked food products to ensure standards are met.
• Preparing and cooking foods of all types, for regular service or special functions.
• Ensuring compliance with food handling and sanitation standards, including proper temperature control.
• Maintaining purchasing, receiving, and food storage standards.
• Developing and implementing guidelines and control procedures for purchasing and receiving areas.
• Communicating the importance of safety procedures and monitoring related processes.

Guest Experience and Service Excellence

The Executive Chef is responsible for fostering an environment of exceptional guest hospitality and service. This includes:

• Providing and supporting service behaviors that exceed customer expectations.
• Managing day-to-day operations to ensure quality and standards meet customer expectations.
• Interacting with guests to obtain feedback on product quality and service levels.
• Responding to and effectively handling guest problems and complaints.
• Empowering employees to provide excellent customer service and ensuring ongoing training.
• Reviewing guest satisfaction results and other data to identify areas for improvement.

Team Development and Human Resources

A key aspect of this role involves guiding and developing kitchen staff and direct reports. Responsibilities include:

• Identifying developmental needs and providing coaching, mentoring, and training.
• Training kitchen associates on cooking fundamentals and plate presentations.
• Administering the performance appraisal process for direct report managers.
• Ensuring employees are treated fairly and equitably.
• Managing employee progressive discipline procedures according to Standard and Local Operating Procedures (SOPs and LSOPs).
• Ensuring employees maintain required food handling and sanitation certifications.

Qualifications and Experience

Candidates for the Executive Chef position should possess the following:

• A minimum of 2-5 years of experience in a culinary leadership role, preferably within a hotel or resort environment.
• Demonstrated culinary talents and expertise in various cooking techniques.
• Strong leadership and management skills, with the ability to guide and develop a diverse team.
• Excellent interpersonal and communication skills.
• Proven ability to manage financial performance and departmental expenses.
• Thorough understanding and commitment to food handling, sanitation, and safety standards.
• Ability to analyze information and evaluate results to solve problems effectively.