Chief Steward: Kitchen Ops & Team Leader

Sheraton Hotels & Resorts; Medina; On-site; SAR 180,000 - 320,000; Full time

Job summary

Sheraton Hotels & Resorts in Medina seeks a Kitchen Manager to oversee daily kitchen utility operations, dish room, night cleaning, and back dock upkeep while maintaining the budget. You will supervise staff and ensure compliance with food safety standards and company policies.

You will lead a team of culinary and support staff, drive service quality, inventory control, and Lean operations to deliver consistent guest experiences in a busy hotel environment.

Qualifications

• High school diploma or GED; 4 years experience in procurement, food and beverage, culinary, or related professional area.
• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

Responsibilities

• Manages day-to-day kitchen operations, including dish room, back dock, and staff scheduling.
• Supervises kitchen employees not actively engaged in cooking and ensures adherence to safety and sanitation standards.
• Monitors inventories of food, equipment, and liquor and reports shortages.
• Leads and develops the kitchen team to achieve budget and service goals.
• Ensures compliance with all applicable laws and internal SOPs.

Skills

Leadership

Staff supervision

Budget awareness

Communication

Education

High school diploma

Associate degree in Hospitality

Job description

Sheraton Hotels & Resorts in Medina seeks a Kitchen Manager to oversee daily kitchen utility operations, dish room, night cleaning, and back dock upkeep while maintaining the budget. You will supervise staff and ensure compliance with food safety standards and company policies.

You will lead a team of culinary and support staff, drive service quality, inventory control, and Lean operations to deliver consistent guest experiences in a busy hotel environment.