Executive Sous Chef

About the role

The Executive Sous Chef is accountable for the overall success of daily kitchen operations at a hospitality property in Jeddah. This role combines hands‑on culinary work with leadership of the kitchen team, ensuring high‑quality food, guest satisfaction, and strong financial performance.

Key responsibilities

• Lead and supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Perform cooking duties personally while guiding staff and covering gaps as needed.
• Develop and monitor performance, budget, and team goals for the culinary function.
• Ensure strict adherence to sanitation, food safety standards, and hygiene procedures.
• Oversee purchasing, receiving, and inventory control to maintain cost efficiency.
• Train and develop kitchen staff, demonstrate new cooking techniques and equipment.
• Maintain open communication, foster teamwork, and address employee feedback.

Required profile

• High school diploma or GED with at least 6 years of culinary/food‑and‑beverage experience, **or** a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related) with at least 4 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of budgeting, cost control, and purchasing processes.
• Excellent knowledge of food safety regulations and sanitation practices.

Required skills

• Culinary techniques
• Food safety standards
• Menu development
• Budget management
• Inventory control
• Purchasing procedures