Lead Culinary Operations: Executive Sous Chef

Sheraton Hotels & Resorts; Medina; Sur place; SAR 223 000 - 357 000; Plein temps

Résumé du poste

Sheraton Hotels & Resorts in Medina, Saudi Arabia, seeks a culinary leader to manage and improve all food-related operations, supervise staff, and ensure high-quality, safe dishes across banquets, room service, restaurants, and events. You will develop menus, guide training, monitor costs, and uphold brand standards.

You will steer day-to-day operations, maintain food safety, and engage with guests to deliver exceptional service while driving financial performance in all areas of responsibility.

Qualifications

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsabilités

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Connaissances

Culinary leadership

Menu development

Staff training

Sanitation & safety

Formation

High school diploma or GED

Associate degree in Culinary Arts / Hotel & Restaurant Management

Description du poste

Sheraton Hotels & Resorts in Medina, Saudi Arabia, seeks a culinary leader to manage and improve all food-related operations, supervise staff, and ensure high-quality, safe dishes across banquets, room service, restaurants, and events. You will develop menus, guide training, monitor costs, and uphold brand standards.

You will steer day-to-day operations, maintain food safety, and engage with guests to deliver exceptional service while driving financial performance in all areas of responsibility.