Executive Sous Chef

Role Overview

This position leads the overall performance of the kitchen and is responsible for the smooth running of daily culinary operations. The role combines hands-on cooking expertise with team leadership, financial awareness, and strong attention to food quality, sanitation, and guest satisfaction. The successful candidate will oversee all food production areas, support teams across the property, and help ensure a consistent, high-standard dining experience.

Key Responsibilities

• Direct the kitchen leadership team and coordinate daily culinary operations.
• Step into different kitchen roles when needed and arrange cover for staffing gaps.
• Set expectations, monitor performance, and provide ongoing guidance to team members.
• Lead by example with strong communication, integrity, and sound decision-making.
• Build trust and cooperation across the kitchen and wider food and beverage teams.
• Apply property rules consistently and fairly.
• Review staffing needs so service quality, operating requirements, and financial targets are balanced.
• Maintain strong working relationships and encourage open communication within the team.
• Gather employee feedback and address concerns using an open-door approach.
• Supervise cooks and kitchen staff involved in food preparation.
• Train staff on new cooking methods and equipment.
• Create and enforce control processes for purchasing and receiving.
• Set and track goals related to performance, budgets, and team outcomes.
• Promote safety standards and ensure procedures are properly understood and followed.
• Manage controllable costs such as food, supplies, uniforms, and equipment.
• Take part in budgeting for the assigned areas.
• Apply the brand’s safety requirements in daily operations.
• Support menu planning and development.
• Check the quality of raw ingredients and finished dishes against standards.
• Oversee food presentation and decorative displays.
• Ensure handling, storage, and sanitation practices meet required standards.
• Maintain correct temperatures and safe food handling practices.
• Confirm that staff keep required food safety certifications up to date.
• Prepare and cook a variety of foods for regular service and special functions.
• Deliver service that improves guest satisfaction and loyalty.
• Coach staff to better understand guest needs and improve service delivery.
• Manage day-to-day service quality and customer expectations.
• Create a positive guest-facing atmosphere and handle complaints professionally.
• Use feedback and guest-satisfaction data to identify improvement areas.
• Support employee development through coaching, mentoring, and training.
• Ensure fair treatment and equitable practices for all associates.
• Train kitchen staff in cooking fundamentals and plate presentation.
• Handle performance reviews for direct-report managers.
• Coordinate with banquet and catering teams on food knowledge and menu planning.
• Monitor service behavior and provide feedback to staff and managers.
• Administer discipline processes according to standard operating procedures.
• Share information clearly with leadership, peers, and subordinates through different communication channels.
• Analyze operational information, assess results, and choose practical solutions to problems.

Requirements

• High school diploma or GED plus 6 years of experience in culinary, food and beverage, or a related professional field; or
• A 2-year degree from an accredited institution in Culinary Arts, Hotel and Restaurant Management, or a related major, along with 4 years of relevant experience.
• Strong background in kitchen leadership and large-scale food production.
• Ability to manage staff, coach teams, and maintain service standards.
• Knowledge of food safety, sanitation, purchasing, receiving, and storage practices.
• Experience with budgeting, cost control, and operational planning.
• Capability to handle guest issues, quality control, and service recovery.
• Understanding of performance management, training, and disciplinary procedures.

About the Employer

The employer is part of a global hospitality brand focused on efficient, thoughtful service for modern travelers. The organization values diversity, inclusion, and equal opportunity, and it operates with a culture built around professionalism, teamwork, and guest-focused service.

Additional Information

Job Number: 26078950

Job Category: Food and Beverage & Culinary

Location: Jeddah, Saudi Arabia, 23613

Schedule: Full time

Remote status: Onsite

Position type: Management

The employer is an equal opportunity organization and welcomes applicants from all backgrounds, including people with disabilities and veterans, where permitted by law.