Executive Chef - A/B/C/D

About the Role

This senior kitchen leadership role is responsible for the smooth running and overall performance of daily culinary operations. The position combines hands-on cooking expertise with team leadership, operational oversight, and a strong focus on guest satisfaction, employee engagement, food quality, sanitation, and financial control.

The role covers all food preparation and support functions, including banquets, room service, restaurants, bar and lounge service, employee dining, dish room operations, and purchasing support. The job is based in Jeddah, Saudi Arabia, and is a full-time management position.

Key Responsibilities

You will lead the kitchen team, direct day-to-day operations, and step into staff roles when needed to maintain service continuity. The role requires setting expectations, monitoring performance, building trust across the team, and ensuring company policies are applied consistently. You will also review staffing needs to support service levels, operational targets, and financial goals.

Operational duties include establishing purchasing and receiving controls, setting performance and budget goals, managing controllable expenses such as food cost, supplies, uniforms, and equipment, and contributing to the budgeting process. You will also reinforce safety procedures and ensure the kitchen follows brand and local safety standards.

On the culinary side, you will guide menu development, assess the quality of raw and cooked products, oversee plating and presentation, and make sure food is handled, stored, and served at the correct temperature and in line with sanitation requirements. The role also includes preparing food for regular service as well as special guests and functions.

Customer service is a major part of the position. You will support service behaviors that improve guest satisfaction and retention, respond to complaints, collect guest feedback, and use comment cards and survey results to improve service. You will also create a positive hospitality culture and ensure employees understand guest expectations through training and coaching.

People management responsibilities include training kitchen staff on cooking fundamentals and presentation standards, supporting performance reviews, coordinating with banquet and catering teams on food knowledge and menu planning, managing discipline processes, and ensuring documentation follows standard operating procedures.

Candidate Profile

The employer is seeking a candidate with either a high school diploma or GED plus at least 6 years of experience in culinary, food and beverage, or a related professional area; or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major plus at least 4 years of relevant experience.

Additional Information

Job number: 26078950. Job category: Food and Beverage & Culinary. Schedule: Full time. Remote work: No. Position type: Management.

Employer Commitment

The organization states that it is an equal opportunity employer and does not discriminate on protected grounds, including disability, veteran status, or other legally protected characteristics. It also highlights an inclusive workplace that values varied backgrounds, talents, and experiences.

About the Brand

The brand emphasizes a streamlined travel experience built around the essentials modern frequent travelers need. It focuses on practical, dependable service with warmth and strong attention to detail. The brand is expanding across multiple international markets and invites candidates who value purposeful service and operational excellence.