Executive Chef -A/B/C/D
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Key skills for this role
About the Role
The employer is seeking an Executive Chef to lead kitchen operations at a Delta Hotels property in Jeddah. The role involves managing staff, ensuring food quality and safety, menu development, and financial performance.
Key Skills for This Role
Responsibilities
- Lead kitchen management team and provide direction for all day to day operations
- Ensure consistent, high quality product across all food preparation areas
- Develop and implement guidelines and control procedures for purchasing and receiving
- Manage department controllable expenses including food cost, supplies, uniforms and equipment
- Provide direction for menu development and monitor quality of raw and cooked food products
- Ensure compliance with food handling and sanitation standards
- Provide and support service behaviors that are above and beyond for customer satisfaction
- Identify developmental needs of others and coach, mentor, or otherwise help others to improve
Requirements
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area
- OR 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
Full Job Posting
Job Summary
- Accountable for overall success of the daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
- Supervises all kitchen areas to ensure a consistent, high quality product is produced.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved.
- Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Education And Experience
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
- OR 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.
Core Work Activities
- Leads kitchen management team.
- 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.
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