multi property -executive sous chef

Company Description Delta Hotels by Marriott is part of Marriott International's global portfolio of trusted hospitality brands, known for streamlined service and thoughtfully designed guest experiences. The brand focuses on essential comforts, efficient operations, and modern amenities that support both business and leisure travelers. As part of a worldwide network, team members benefit from established standards, training programs, and opportunities for career growth within Marriott. Properties emphasize collaborative work environments, guest satisfaction, and consistent quality across all departments, including culinary operations.
Role Description The multi-property Executive Sous Chef is a full-time, on-site position based in Jiddah, responsible for overseeing kitchen operations across multiple Delta Hotels by Marriott properties. This role supports the Executive Chef in planning menus, supervising food preparation, and ensuring consistent culinary standards and presentation in all outlets. Daily tasks include managing kitchen teams, organizing work schedules, monitoring inventory and food costs, and enforcing food safety and hygiene regulations. The Executive Sous Chef collaborates with restaurant and banquet teams to execute events, optimize guest satisfaction, and maintain brand standards. This role also involves training and mentoring culinary staff, implementing best practices, and contributing to continuous improvement of kitchen efficiency and quality.
Qualifications

• Demonstrated experience in culinary leadership, including supervising kitchen teams and coordinating operations across multiple outlets or properties.
• Strong skills in menu planning, food preparation, and presentation, with a focus on consistency, quality, and guest satisfaction.
• Solid knowledge of food safety, sanitation, and HACCP standards, with a proven record of maintaining compliant and safe kitchen environments.
• Experience in cost control, purchasing, and inventory management to support budget goals and reduce waste.
• Ability to train, coach, and develop culinary staff, fostering a positive, inclusive, and performance-oriented team culture.
• Effective communication and collaboration skills for working with front-of-house, banquet, and management teams.
• Previous experience in hotels, resorts, or similar high-volume hospitality environments; multi-property or cluster experience is an advantage.
• Relevant culinary education or certification from an accredited institution; professional chef qualification is preferred.
• Ability to work flexible schedules, including weekends and holidays, according to operational needs.
• Proficiency in English for professional communication; knowledge of Arabic is an asset.