Sous Chef

About the Role

Courtyard by Marriott is seeking a Sous Chef to oversee daily kitchen operations in Riyadh, Saudi Arabia. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality culinary standards while maintaining operational budgets. The Sous Chef will contribute to guest and employee satisfaction through effective kitchen management and staff development.

Key Responsibilities

• Manage kitchen shift operations, ensuring compliance with Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate these to kitchen personnel.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop and create new culinary applications, ideas, and decorative food displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Supervise and coordinate activities of cooks and food preparation workers.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Utilize interpersonal and communication skills to lead, influence, and encourage team members.
• Foster mutual trust, respect, and cooperation among the team.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters, administering property policies fairly and consistently.
• Communicate performance expectations and recognize successful performance.
• Identify developmental needs of staff and provide coaching, mentoring, or guidance to improve knowledge and skills.
• Participate in the employee performance appraisal process, providing feedback as needed.

Customer Service and Operational Goals

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage daily operations to ensure quality and standards are met.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems or complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize and organize work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.

Qualifications and Experience

• A minimum of 5-10 years of experience in kitchen operations is required.
• Demonstrated culinary talent and leadership skills.
• Strong understanding of food handling, sanitation standards, and relevant regulations.
• Ability to manage operating budgets and achieve financial goals.

Additional Responsibilities

• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose optimal solutions and resolve problems.
• Attend and participate in all pertinent meetings.
• Train employees in safety procedures.