Creative Sous Chef: Lead Kitchen & Guest Experience

Sheraton Hotels & Resorts; Medina; On-site; SAR 180,000 - 280,000; Full time

Job summary

Sheraton Hotels & Resorts: The hotel is seeking a Management-level Kitchen Leader responsible for the daily kitchen operations, ensuring high quality food and sanitation standards, and guiding staff to achieve guest satisfaction within budget targets.

The role requires overseeing all kitchen areas, managing production, and developing staff while maintaining compliance with health and safety standards at the Central Area District location in Medina.

Qualifications

• 4 years experience in culinary, food & beverage, or related professional area.
• High school diploma or GED, plus 4 years in culinary/FOOD & BEVERAGE.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, plus 2 years in culinary/FOOD & BEVERAGE.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs and communicates with kitchen personnel daily.
• Assists Executive Chef with kitchen operations and preparation.
• Prepares and cooks foods of all types, regularly or for special guests or functions.
• Develops and creates new applications, ideas, relationships, systems, or products.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Supervises all kitchen areas to ensure high quality products are produced.
• Leads shifts while preparing food items and fulfilling requests based on specifications.
• Encourages teamwork and maintains open, collaborative relationships within the team.
• Trains employees in safety procedures and ensures policy adherence.

Skills

Leadership

Sanitation compliance

Food safety standards

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel and Restaurant Management

Job description

Sheraton Hotels & Resorts: The hotel is seeking a Management-level Kitchen Leader responsible for the daily kitchen operations, ensuring high quality food and sanitation standards, and guiding staff to achieve guest satisfaction within budget targets.

The role requires overseeing all kitchen areas, managing production, and developing staff while maintaining compliance with health and safety standards at the Central Area District location in Medina.