Executive Sous Chef

Leylaty Group; Riyadh; On-site; SAR 150,000 - 200,000; Full time

Job summary

A prominent catering service in Saudi Arabia is seeking an experienced Executive Sous Chef. This pivotal role involves leading daily production, managing logistics for high-profile events, and ensuring quality and consistency across all offerings. The ideal candidate must excel in operational leadership, strategic planning, and mentorship of kitchen staff. A strong background in high-volume kitchen environments is highly desirable. This opportunity is essential for those looking to advance their culinary career in a dynamic setting.

Qualifications

• Proven experience in a high-volume kitchen or catering environment.
• Strong organizational and multitasking skills.
• Ability to lead a culinary team effectively.

Responsibilities

• Oversee daily production flow ensuring all deadlines are met.
• Implement quality control measures for all dishes.
• Manage procurement and inventory processes.
• Plan logistics for off-site events.
• Mentor culinary team members to enhance skills.

Skills

Operational Leadership

Strategic Planning

Financial Acumen

Decisiveness

Mentorship and Training

Job description

Position Purpose

The Executive Sous Chef is the second in command, responsible for translating the Executive Chef's strategic vision into consistent, profitable, and high-quality daily production.

This role's core purpose is to ensure the uninterrupted operational efficiency of the entire catering production unit and to act as the on-site strategic lead for all high-profile off-site events. To manage staffing, logistics, inventory, and cost control, guaranteeing that all food output meets the highest quality standards while protecting organizational profitability.

Main Responsibilities

Operational Leadership and Management (In-Unit)

• Production Oversight: Oversee and manage the complete daily production flow of the central catering unit across all kitchen sections, ensuring all deadlines are met and products are prepped and stored correctly for transport.

• Quality and Consistency: Implement and strictly enforce quality control measures, ensuring all dishes adhere to established recipes, presentation standards, and portion controls across high-volume batches.

• Administrative Management: Assume responsibility for key administrative functions, including scheduling for all culinary staff, managing time off requests, and ensuring labor costs remain within budget targets.

• Inventory and Cost Control: Manage the procurement process, oversee all ordering and receiving of ingredients, conduct comprehensive weekly inventory counts, and analyze food cost percentages to identify and implement cost‑saving measures.

• Hygiene and Compliance: Champion and enforce the highest standards of sanitation, cleanliness, and food safety (HACCP and local health codes) throughout the entire facility.

Event Logistics and Execution (Off‑Site)

• Logistical Command: Plan and oversee the complex logistics for all off‑site events, including equipment requisition, packing lists, loading procedures, and transport coordination.

• On‑Site Leadership: Lead the culinary team on‑site for major catering events, acting as the primary representative for the kitchen. Supervise temporary kitchen setups, delegate tasks to the Chef de Cuisine and Sous Chefs and manage the entire food service execution.

• Staff Deployment: Strategically deploy and manage culinary staff during events to ensure peak efficiency during preparation and flawless service during delivery and plating.

• Client Communication: Work closely with the Front‑of‑House (FOH) and Event Planning teams to ensure seamless service and resolve any on‑site culinary issues quickly and professionally.

Team Development and Training

• Mentorship and Training: Directly mentor and evaluate the performance of Sous Chefs and Chef de Parties. Develop and lead continuous training programs focused on advanced techniques, safety, and efficiency.

• Policy Implementation: Ensure all kitchen staff are adhering to company policies, procedures, and core values. Assist the Executive Chef with performance management and disciplinary actions when necessary.

• Communication Hub: Serve as the main point of communication, effectively relaying directives, standards, and strategic goals from the Executive Chef to the entire culinary brigade.

Key Competencies

• Strategic Planning: Exceptional organizational and foresight abilities to plan complex production schedules and event logistics weeks in advance.

• Decisiveness: Proven ability to make quick, informed decisions under pressure.

• Financial Acumen: Strong understanding of labor and food cost management to drive profitability.

• Delegation: Masterful ability to effectively delegate tasks and responsibilities across the entire brigade.