Sous Chef – American Cuisine

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

Job summary

Join Kimpton KAFD as a Sous Chef specializing in American cuisine. Bring your expertise in meat cuts and grilling techniques to a culinary team dedicated to quality and innovation. Lead the kitchen operations, train staff, and contribute creatively to the menu development.

Qualifications

• Minimum of 3 years of experience in a Sous Chef or similar role.
• Experience in American cuisine or steakhouse settings is essential.
• Strong knowledge of culinary techniques and a leader.

Responsibilities

• Assist the Head Chef in daily kitchen operations focused on American cuisine.
• Prepare premium meat cuts, dry-aged meats, and Robata grilling.
• Train kitchen team members and maintain hygiene standards.

Skills

Meat cuts

Dry aging

Robata grilling

Team leadership

Job description

# Sous Chef – American Cuisine
Hotel Brand: Kimpton
Location: Saudi Arabia, Riyadh
Hotel: KAFD Riyadh (RUHKA), 7422 Innovation Street 2, 2921 Al Aqeeq District, 13519
Job number: 146785

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Join Kimpton KAFD's culinary team as a Sous Chef – American Cuisine and bring your expertise to a kitchen that celebrates quality, innovation, and bold flavours. If you’re ready to take on a leadership role where your skills in meat cuts, dry-aging, and Robata grilling can truly shine, we want to hear from you.

Key Responsibilities:

Assist the Head Chef in daily kitchen operations, with a focus on American cuisine. Lead the preparation and execution of premium meat cuts, dry-aged meats, and Robata grilling. Maintain high culinary standards and ensure consistency in food quality and presentation. Train and supervise kitchen team members, ensuring compliance with hygiene and safety standards. Contribute to menu development and innovative culinary concepts.

Requirements:

Minimum of 3 years of experience in a Sous Chef or similar leadership role. Previous experience in an American restaurant or steakhouse setting is essential. Strong knowledge of meat cuts, dry-aging processes, and Robata grill techniques.* Creative, detail-oriented, and a strong team leader.