Executive Chef II

About the role

The Executive Chef II leads all kitchen operations for a hospitality property in Riyadh, overseeing food preparation for banquets, restaurants, room service, bar/lounge and employee cafeteria. The role combines hands‑on cooking with staff leadership and financial management to ensure a consistently high‑quality product and guest satisfaction.

Key responsibilities

• Supervise all kitchen areas, ensuring consistent quality and adherence to sanitation and food safety standards.
• Lead, coach and develop the kitchen team, including direct reports and hourly staff.
• Manage daily food‑related functions, from menu planning to purchasing and receiving.
• Control budgets, set performance goals and monitor financial results.
• Coordinate with support areas such as the dish room and purchasing to maintain smooth operations.
• Introduce new cooking techniques and equipment, demonstrating them to staff.
• Maintain open communication, address employee concerns and foster a collaborative work environment.

Required profile

• High school diploma or GED with at least 6 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of experience.
• Proven ability to lead kitchen operations and develop staff.
• Strong interpersonal and communication skills, with a focus on integrity and teamwork.
• Ability to work flexible hours and step in for team members when needed.

Required skills

• Knowledge of food safety and sanitation standards.
• Proficiency in modern culinary techniques and equipment.
• Experience with menu development and cost control.
• Leadership and staff development capabilities.