Remote Head Chef Jobs in Saudi Arabia

About the Role

KBR, Inc. is seeking a Food Services Lead for Prince Sultan Air Base (PSAB) in Al Kharj, Riyadh, Saudi Arabia. This position is part of the KBR PSAB Program, which provides Base Operating Support-Installation (BOS-I) services to the 378th Air Expeditionary Wing and its mission partners. The program supports operations, maintenance, and essential support activities for sustained mission readiness at PSAB and five remote Army sites.

Role Overview

As the PSAB Food Service Lead, you will oversee the efficient and compliant operation of dining facilities (DFACs). This includes managing all aspects of food preparation, service, and subsistence. The role requires a strong understanding of food service operations, adherence to regulations, and the ability to manage a team in a dynamic environment.

Key Responsibilities

• Ensure dining facility (DFAC) operations, including food preparation, cooking, baking, serving, and replenishing of food.
• Manage the ordering, receiving, and storing of subsistence.
• Provide food services at three full-service DFACs, ensuring 24-hour operational capability.
• Ensure compliance with all applicable US laws, Saudi Labor Law, US EPA Guidelines, Final Governing Standards (FGS), Overseas Environmental Baseline Guidance Document (OEBGD), and other relevant rules and regulations.
• Comply with all applicable DOD, USAF, and local laws and requirements, and meet contractual obligations for food service operations.
• Be available within two (2) hours of notification to meet with Government personnel on the installation as required.
• Ensure the successful delivery of services to approximately 4,000 personnel.
• Ensure all personnel are adequately trained and possess the necessary knowledge and skills to meet minimum performance requirements and comply with all applicable laws and regulations.
• Be responsible for the proper utilization, accounting, and safeguarding of all government and contractor-provided property, including facilities, equipment, tools, information, and data.
• Ensure all required contractual submittals are provided to the government.
• Perform other duties as assigned.

Qualifications and Requirements

• Minimum of 2 years of work experience in food service operations on similar projects.
• Possess or be able to obtain appropriate ServSafe certification.
• Must be a * Citizen.
• Must possess a current * Driver's License.
• Must possess a passport book (not a passport card) with at least 13 months of remaining validity and 6 blank visa/stamp pages.
• Must possess and maintain a valid * SECRET Security Clearance.
• Must be able to read, write, speak, and understand English fluently.
• Candidate must also meet CENTCOM MOD-15 theater requirements.

Required Skills

• Proficiency in using computers and related software, including Microsoft Office and other common office productivity tools.
• Ability and willingness to work extended hours to meet mission requirements.
• Excellent interpersonal and communication skills.
• Experience in contingency environments.
• Knowledge and experience working with government contracts.

Work Environment and Physical Demands

This full-time position is located in Al Kharj, Riyadh, Saudi Arabia. Work may involve exposure to potentially hazardous conditions requiring personal protective equipment (PPE) such as hard hats, gloves, steel-toed boots, hearing protection, and safety glasses. Employees may be required to push, pull, and lift heavy equipment. Communication will be maintained via Land Mobile Radios, cell phones, laptops, and other devices. The working environment includes both indoor and outdoor settings with potential exposure to heat, cold, dust, noise, and chemicals. Overtime, shift work, and occasional to frequent travel may be required depending on contractual needs. Employees must comply with all Federal, State, and Local regulations and published Company work rules. Task-specific work environment training may be provided. Employees must be prepared to function in a wartime or contingency environment to support * interests.

Physical activities include lifting up to 35 lbs, team lifting up to 50 lbs, climbing, extended sitting or standing, stooping, stretching, and bending. Work may require the use of PPE, including hearing and eye protection, hard hats, steel-toed boots, and Individual Protective Equipment (IPE) such as body armor, helmets, and specialized clothing. Standard office activities such as sitting/standing for extended periods, attending meetings, repetitive keyboard and mouse use, and lifting/carrying less than 20 lbs frequently are also part of the role. Moderate physical exertion, including walking to operating areas and upstairs, is required.

About the Role

Mantis, a leading eco-conscious hotel brand, is seeking an experienced Executive Chef to lead all kitchen operations at the Mantis Baha Mar resort in Riyadh, Saudi Arabia. This pivotal role involves shaping a distinct culinary philosophy that champions sustainability and locality while enhancing upscale guest experiences. As a hands-on leader, you will be responsible for designing and delivering innovative, high-quality dining experiences across all resort outlets, while building and nurturing a strong culinary team in a remote and unique resort environment. The ideal candidate will possess a blend of creativity, operational discipline, and an unwavering commitment to consistency and guest satisfaction.

Mantis is part of the Accor group, a leading global hospitality group, renowned for its pioneering work in responsible tourism, conservation, and adventure. Joining Mantis means becoming part of a purpose-driven brand dedicated to creating unforgettable experiences and exceptional places for self-discovery.

Key Tasks and Responsibilities

• Define and implement the resort's culinary vision in alignment with Mantis brand standards and its commitment to sustainability and locality.
• Design innovative menus that reflect local influences, sustainability principles, and evolving guest expectations.
• Develop and refine culinary concepts for all outlets, including all-day dining, specialty dining, and events services.
• Continuously evolve culinary offerings based on guest feedback, emerging trends, and seasonal product availability.
• Oversee all kitchen operations to ensure uncompromising consistency, quality, and operational efficiency.
• Implement Standard Operating Procedures (SOPs) rigorously for food preparation, presentation, and sanitation methods.
• Ensure seamless coordination and communication across all kitchen sections and during all service periods.
• Manage food production for à la carte meals, buffets, banquets, and special events to the highest standards.
• Recruit, train, mentor, and lead a diverse and high-performing culinary team.
• Foster a kitchen culture of discipline, creativity, and commitment to continuous learning and development.
• Conduct regular training sessions focusing on culinary techniques, brand standards, and kitchen best practices.
• Develop and nurture future culinary leaders from within the existing team.
• Manage food costs, labor costs, and kitchen operating expenses to ensure they remain within the allocated budget.
• Oversee procurement, implement robust inventory control systems, and cultivate strong supplier relationships.
• Minimize waste through effective production planning and the implementation of sustainable practices.
• Ensure accurate inventory monitoring and reporting systems are in place and utilized effectively.
• Ensure full compliance with all food safety, sanitation, and HACCP standards.
• Maintain impeccable kitchen cleanliness and enforce safety protocols at all times.
• Conduct regular audits and inspections to ensure compliance and identify areas for improvement.
• Ensure adherence to local regulatory standards and Accor's culinary policies.
• Collaborate closely with Food & Beverage and Operations teams to enhance the overall guest experience.
• Support the execution of special events, private dining, and bespoke culinary experiences.
• Engage with guests as needed to gather feedback and foster satisfaction.
• Ensure culinary offerings seamlessly integrate with and enhance the overall resort experience.
• Advocate for sustainable sourcing and implement responsible kitchen practices throughout operations.
• Build and maintain strong relationships with suppliers and local producers where applicable.
• Integrate zero-waste and eco-friendly practices into all aspects of kitchen operations.
• Lead innovation in menu design, food presentation, and operational efficiency.

Qualifications and Requirements

• Minimum of 8 to 12+ years of progressive culinary experience.
• At least 3 to 5 years of experience in an Executive Chef or senior culinary leadership role.
• Strong background in luxury hotels, resorts, or high-end dining environments.
• Experience in remote operations, pre-opening, or large-scale resort settings is highly desirable.
• Proven ability to design, develop, and implement multi-outlet culinary concepts.
• Solid knowledge of global cuisines, modern cooking techniques, and current food trends.
• Expertise in HACCP, food safety regulations, and kitchen compliance standards.
• Culinary degree or relevant professional certification is preferred.
• Exceptional leadership, communication, and team development skills.
• Creative mindset coupled with strong business acumen.

Required Skills

• Culinary Leadership
• Menu Design
• Kitchen Operations Management
• Team Leadership and Development
• Cost Control and Financial Management
• Inventory Management and Procurement
• Food Safety and Sanitation Standards
• HACCP Implementation
• Sustainability Practices
• Culinary Innovation

Additional Role Information

The successful candidate will hold the position of Executive Chef for Mantis in Riyadh, Saudi Arabia. This is a full-time role. Mantis offers opportunities for career advancement within a global collection of brands, competitive salaries, health benefits, and additional perks across the Ennismore family of brands. Educational opportunities are provided to expand skill sets and support professional development. The role offers the chance to collaborate in a relaxed and innovative culture where individuality is encouraged.

About the Role

KBR, Inc. is seeking a Food Services Lead for Prince Sultan Air Base (PSAB) in Al Kharj, Riyadh, Saudi Arabia. This position is part of the KBR PSAB Program, which provides Base Operating Support-Installation (BOS-I) services to the 378th Air Expeditionary Wing and its mission partners. The program supports operations, maintenance, and essential support activities for sustained mission readiness at PSAB and five remote Army sites.

Role Overview

As the PSAB Food Service Lead, you will oversee the efficient and compliant operation of dining facilities (DFACs). This includes managing all aspects of food preparation, service, and subsistence. The role requires a strong understanding of food service operations, adherence to regulations, and the ability to manage a team in a dynamic environment.

Key Responsibilities

• Ensure dining facility (DFAC) operations, including food preparation, cooking, baking, serving, and replenishing of food.
• Manage the ordering, receiving, and storing of subsistence.
• Provide food services at three full-service DFACs, ensuring 24-hour operational capability.
• Ensure compliance with all applicable US laws, Saudi Labor Law, US EPA Guidelines, Final Governing Standards (FGS), Overseas Environmental Baseline Guidance Document (OEBGD), and other relevant rules and regulations.
• Comply with all applicable DOD, USAF, and local laws and requirements, and meet contractual obligations for food service operations.
• Be available within two (2) hours of notification to meet with Government personnel on the installation as required.
• Ensure the successful delivery of services to approximately 4,000 personnel.
• Ensure all personnel are adequately trained and possess the necessary knowledge and skills to meet minimum performance requirements and comply with all applicable laws and regulations.
• Be responsible for the proper utilization, accounting, and safeguarding of all government and contractor-provided property, including facilities, equipment, tools, information, and data.
• Ensure all required contractual submittals are provided to the government.
• Perform other duties as assigned.

Qualifications and Requirements

• Minimum of 2 years of work experience in food service operations on similar projects.
• Possess or be able to obtain appropriate ServSafe certification.
• Must be a * Citizen.
• Must possess a current * Driver's License.
• Must possess a passport book (not a passport card) with at least 13 months of remaining validity and 6 blank visa/stamp pages.
• Must possess and maintain a valid * SECRET Security Clearance.
• Must be able to read, write, speak, and understand English fluently.
• Candidate must also meet CENTCOM MOD-15 theater requirements.

Required Skills

• Proficiency in using computers and related software, including Microsoft Office and other common office productivity tools.
• Ability and willingness to work extended hours to meet mission requirements.
• Excellent interpersonal and communication skills.
• Experience in contingency environments.
• Knowledge and experience working with government contracts.

Work Environment and Physical Demands

This full-time position is located in Al Kharj, Riyadh, Saudi Arabia. Work may involve exposure to potentially hazardous conditions requiring personal protective equipment (PPE) such as hard hats, gloves, steel-toed boots, hearing protection, and safety glasses. Employees may be required to push, pull, and lift heavy equipment. Communication will be maintained via Land Mobile Radios, cell phones, laptops, and other devices. The working environment includes both indoor and outdoor settings with potential exposure to heat, cold, dust, noise, and chemicals. Overtime, shift work, and occasional to frequent travel may be required depending on contractual needs. Employees must comply with all Federal, State, and Local regulations and published Company work rules. Task-specific work environment training may be provided. Employees must be prepared to function in a wartime or contingency environment to support * interests.

Physical activities include lifting up to 35 lbs, team lifting up to 50 lbs, climbing, extended sitting or standing, stooping, stretching, and bending. Work may require the use of PPE, including hearing and eye protection, hard hats, steel-toed boots, and Individual Protective Equipment (IPE) such as body armor, helmets, and specialized clothing. Standard office activities such as sitting/standing for extended periods, attending meetings, repetitive keyboard and mouse use, and lifting/carrying less than 20 lbs frequently are also part of the role. Moderate physical exertion, including walking to operating areas and upstairs, is required.