Executive Chef📣 Job Ad

About the Executive Chef Role

Sheraton Hotels & Resorts is seeking an experienced Executive Chef to lead kitchen operations in Medina, Al-Madinah Al-Munawarah. This full-time position requires a dedicated culinary professional to ensure the highest standards of food quality and guest satisfaction.

Role Overview and Responsibilities

The Executive Chef is responsible for the overall success of daily kitchen operations, demonstrating strong culinary skills to lead staff and manage all food and beverage functions. This role focuses on continuously improving guest and staff satisfaction while maximizing financial performance. The Executive Chef will oversee all kitchen areas, including banquets, room service, restaurants, bar/lounge, and staff dining, as well as associated areas like dishwashing and purchasing, ensuring excellent products are consistently provided. Guidance and training for all kitchen staff, including direct reports, are key components of this role. Compliance with all sanitation and food regulations is mandatory.

Leading Kitchen Operations

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Understand all employee positions to assist, cover absences, or delegate tasks as needed.
• Provide guidance and direction to subordinates, setting and monitoring performance standards.
• Utilize interpersonal and communication skills to influence and encourage others, exercising sound judgment and ethical conduct.
• Foster mutual trust, respect, and comfort among team members, setting positive behavioral examples.
• Ensure consistent execution of hotel policies and review staffing to report on guest service, operational, and financial objectives.
• Build and maintain collaborative relationships with employees, seeking feedback and addressing training needs.
• Oversee and coordinate the activities of chefs and kitchen staff, demonstrating new culinary techniques and preparations.

Culinary Standards and Goal Achievement

• Establish and implement purchasing, receiving, and control procedures.
• Set performance, budget, and team goals, and communicate the importance of safety procedures.
• Manage controllable costs, including food, supplies, uniforms, and equipment, and participate in the budgeting process.
• Understand and implement brand safety standards.
• Provide direction for menu development, monitor food quality, and determine presentation standards.
• Ensure compliance with food handling and sanitation standards, including proper methods and temperatures.
• Maintain food purchasing, receiving, and storage standards, and ensure employees obtain necessary certifications.
• Prepare and cook food for special guests or functions.

Guest Service and Human Resources Management

• Demonstrate and support superior service behavior to achieve guest satisfaction and loyalty.
• Understand guest needs and provide coaching to improve service quality.
• Manage daily operations to meet guest expectations and standards.
• Interact with guests to gather feedback on product quality and service levels, and respond to issues and complaints.
• Empower employees to provide superior guest service through clear guidelines and ongoing training.
• Review guest feedback to identify areas for improvement.
• Identify employee development needs and provide guidance and coaching.
• Ensure fair and equitable treatment of employees and train kitchen staff on creative cooking and food display.
• Implement the performance appraisal process and manage employee discipline procedures in accordance with standard operating procedures.

Qualifications and Experience

Candidates must meet one of the following educational and experience requirements:

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