Executive Sous Chef

About the Role

Marriott International is seeking an Executive Sous Chef to join its team in Riyadh, Saudi Arabia. This full-time role involves assisting in leading culinary operations, managing food-related functions, and ensuring high standards of guest and employee satisfaction while maximizing financial performance. The Executive Sous Chef will oversee all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas such as the dish room and purchasing.

Key Responsibilities

• Provide direction for daily culinary operations and supervise cooks and food preparation staff.
• Guide and develop staff, including direct reports, by setting performance standards and monitoring progress.
• Ensure fair and consistent administration of property policies and maintain open, collaborative relationships with employees.
• Develop and implement guidelines for purchasing and receiving, and manage departmental expenses including food cost and supplies.
• Oversee menu development, monitor the quality of food products, and ensure compliance with food handling and sanitation standards.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Lead in guest hospitality, ensure excellent customer service, and respond to guest feedback and complaints.
• Identify developmental needs of staff, provide coaching and mentoring, and administer performance appraisals.

Leadership and Operational Oversight

The Executive Sous Chef will be responsible for providing leadership across all kitchen areas, ensuring a consistent, high-quality product. This includes understanding employee roles to effectively manage staffing levels, demonstrating new cooking techniques, and ensuring all safety and sanitation standards are met. The role involves active participation in the budgeting process for areas of responsibility and implementing brand safety standards.

Customer Service and Staff Development

A key aspect of this role is to foster exceptional customer service by empowering employees and providing ongoing training. The Executive Sous Chef will interact with guests to gather feedback, address concerns, and review satisfaction results to identify areas for improvement. Additionally, the role involves training kitchen associates on cooking fundamentals and plate presentations, and managing employee progressive discipline procedures in accordance with company policies.

Qualifications and Experience

• A minimum of 5-10 years of experience in culinary leadership roles.
• Demonstrated culinary talent and experience in managing diverse food preparation areas.
• Strong interpersonal and communication skills to lead, influence, and encourage team members.
• Ability to make sound financial and business decisions.
• Knowledge of food handling, sanitation standards, and safety procedures.
• Experience in guiding and developing staff, including performance monitoring and feedback.

Additional Responsibilities

The Executive Sous Chef will also be responsible for providing information to executive teams, managers, and co-workers through various communication channels. This includes analyzing information and evaluating results to identify optimal solutions and resolve operational challenges effectively.