Executive Chef II

About the Role

Marriott International is seeking an Executive Chef II to oversee daily kitchen operations in Medina. This full-time role requires a culinary professional with 5-10 years of experience to lead kitchen staff, manage food-related functions, and ensure high-quality product consistency while maximizing financial performance.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations across various food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise all kitchen areas to ensure consistent, high-quality product production and adherence to sanitation and food standards.
• Guide and develop staff, including direct reports, by setting performance standards, monitoring performance, and demonstrating new cooking techniques.
• Develop and implement guidelines and control procedures for purchasing and receiving areas, managing controllable expenses such as food cost, supplies, uniforms, and equipment.
• Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products, and maintaining purchasing, receiving, and food storage standards.
• Provide direction for menu development, monitor the quality of raw and cooked food products, and determine food presentation, including decorative displays.
• Display leadership in guest hospitality, interact with guests to obtain feedback on product quality and service levels, and respond to and handle guest problems and complaints.
• Identify developmental needs of staff, provide coaching and mentoring, and administer the performance appraisal process for direct report managers.

Leadership and Team Management

The Executive Chef II will utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust, respect, and cooperation. This includes serving as a role model, ensuring fair and consistent administration of property policies, and reviewing staffing levels to meet guest service, operational needs, and financial objectives. The role involves establishing collaborative relationships with employees and soliciting feedback to address concerns.

Operational and Financial Oversight

This position is accountable for the overall success of daily kitchen operations, including managing department controllable expenses and participating in the budgeting process. The Executive Chef II will ensure safety procedures are communicated and understood, monitoring processes related to safety and implementing brand safety standards.

Qualifications and Experience

• 5-10 years of experience in culinary operations, with demonstrated leadership in kitchen management.
• Proven ability to manage all food-related functions and oversee diverse food preparation areas.
• Strong understanding of sanitation and food standards, with the ability to ensure compliance.
• Experience in guiding and developing staff, including setting performance standards and providing training.
• Proficiency in managing departmental expenses and participating in budgeting processes.

Work Environment

This is a full-time position based in Medina, Saudi Arabia, within the Marriott International team. The role requires active involvement in daily kitchen operations and direct interaction with staff and guests.