multi property -executive sous chef

Delta Hotels by Marriott; Saudi Arabia; On-site; SAR 340,000 - 520,000; Full time

Benefits offered by this job

Lodging discount

Job summary

Delta Hotels by Marriott, based in Jiddah, seeks an Executive Sous Chef to lead kitchen operations across multiple properties. You will assist the Executive Chef with menus, supervise food prep, and ensure consistent quality across outlets.

Ideal candidates bring culinary leadership, HACCP knowledge, and experience in high-volume hospitality. English fluency is required, Arabic is a plus; the role is full-time and on-site.

Qualifications

• Culinary leadership experience supervising kitchen teams across multiple outlets or properties.
• Menu planning, food preparation and presentation with focus on quality and guest satisfaction.
• Strong knowledge of food safety, sanitation and HACCP standards.
• Experience in cost control, purchasing, and inventory management.
• Train and develop culinary staff; foster teamwork and communication.
• Hotels/resorts or high-volume hospitality experience; multi-property exposure is a plus.
• Culinary education or professional chef certification; Arabic knowledge is a plus.

Responsibilities

• Oversee kitchen operations across multiple Delta Hotels by Marriott properties.
• Assist Executive Chef with menu planning and presentation standards.
• Manage kitchen teams, schedules, and food cost control.
• Ensure compliance with food safety and hygiene standards.
• Collaborate with restaurant and banquet teams to execute events.
• Train and mentor culinary staff; drive continuous improvement in efficiency and quality.

Skills

Culinary leadership

Menu planning

Food preparation & presentation

Food safety & HACCP

Cost control & inventory

Staff training & development

Cross-functional collaboration

Hotel/resort experience

English communication

Arabic language (asset)

Education

Culinary education or professional chef certification

Job description

Company Description

Delta Hotels by Marriott is part of Marriott International's global portfolio of trusted hospitality brands, known for streamlined service and thoughtfully designed guest experiences. The brand focuses on essential comforts, efficient operations, and modern amenities that support both business and leisure travelers. As part of a worldwide network, team members benefit from established standards, training programs, and opportunities for career growth within Marriott. Properties emphasize collaborative work environments, guest satisfaction, and consistent quality across all departments, including culinary operations.

Role Description

The multi-property Executive Sous Chef is a full-time, on-site position based in Jiddah, responsible for overseeing kitchen operations across multiple Delta Hotels by Marriott properties. This role supports the Executive Chef in planning menus, supervising food preparation, and ensuring consistent culinary standards and presentation in all outlets. Daily tasks include managing kitchen teams, organizing work schedules, monitoring inventory and food costs, and enforcing food safety and hygiene regulations. The Executive Sous Chef collaborates with restaurant and banquet teams to execute events, optimize guest satisfaction, and maintain brand standards. This role also involves training and mentoring culinary staff, implementing best practices, and contributing to continuous improvement of kitchen efficiency and quality.

Qualifications

• Demonstrated experience in culinary leadership, including supervising kitchen teams and coordinating operations across multiple outlets or properties.
• Strong skills in menu planning, food preparation, and presentation, with a focus on consistency, quality, and guest satisfaction.
• Solid knowledge of food safety, sanitation, and HACCP standards, with a proven record of maintaining compliant and safe kitchen environments.
• Experience in cost control, purchasing, and inventory management to support budget goals and reduce waste.
• Ability to train, coach, and develop culinary staff, fostering a positive, inclusive, and performance-oriented team culture.
• Effective communication and collaboration skills for working with front-of-house, banquet, and management teams.
• Previous experience in hotels, resorts, or similar high-volume hospitality environments; multi-property or cluster experience is an advantage.
• Relevant culinary education or certification from an accredited institution; professional chef qualification is preferred.
• Ability to work flexible schedules, including weekends and holidays, according to operational needs.
• Proficiency in English for professional communication; knowledge of Arabic is an asset.