Executive Chef II

About the Role Sheraton Hotels & Resorts is seeking an Executive Chef II to oversee daily kitchen operations in Al Madinah (Medina). This full-time role requires a culinary professional with 5-10 years of experience who can lead kitchen staff, manage food-related functions, and ensure high-quality product consistency. The Executive Chef II will be responsible for improving guest and employee satisfaction while optimizing financial performance across all culinary areas. Key Responsibilities Lead the kitchen management team and provide direction for all day-to-day operations. Supervise and coordinate activities of cooks and other food preparation staff. 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 the quality of raw and cooked food products. Ensure compliance with food handling, sanitation standards, and proper temperature control for all food products. Determine food presentation and create decorative food displays. Prepare and cook various types of food for regular service, special guests, or functions. Provide and support service behaviors focused on customer satisfaction and retention. Interact with guests to obtain feedback on product quality and service levels, and address problems or complaints. Identify developmental needs of staff and provide coaching, mentoring, and training on cooking fundamentals and plate presentations. Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures. Leadership and Management Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial and business decision-making. Encourage and build mutual trust, respect, and cooperation among team members. Review staffing levels to ensure guest service, operational needs, and financial objectives are met. Establish and maintain open, collaborative relationships with employees, soliciting feedback and addressing concerns. Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training. Operational Standards and Compliance Ensure sanitation and food standards are consistently achieved across all food preparation areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (dish room, purchasing). Communicate the importance of safety procedures, detailing codes, ensuring employee understanding, and monitoring related processes. Ensure employees maintain required food handling and sanitation certifications. Maintain purchasing, receiving, and food storage standards in accordance with brand safety standards. Qualifications and Experience Minimum of 5-10 years of experience in culinary operations. Demonstrated culinary talents and leadership capabilities. Proven ability to manage financial performance and departmental expenses. Strong understanding of food handling, sanitation standards, and safety procedures. Excellent interpersonal and communication skills for leading and developing staff. Ability to analyze information and evaluate results to solve problems effectively. Application Process Candidates meeting the qualifications are encouraged to apply for this full-time Executive Chef II position at Sheraton Hotels & Resorts in Al Madinah. Salary information will be disclosed during the interview process.