Sous Chef

Role Overview

The Sous Chef holds responsibility for the overall success of daily kitchen operations by actively engaging in culinary tasks, leading the team, and managing all food and beverage related functions. This role is committed to enhancing both guest and employee satisfaction while respecting operational budgets. Oversight of all kitchen areas is essential to consistently deliver high-quality food products. Supervising and mentoring staff, including direct reports, is a key responsibility, alongside ensuring compliance with hygiene and food safety standards.

Qualifications and Experience

Applicants should possess one of the following:

• A high school diploma or equivalent (GED) with at least four years of relevant experience in kitchen, food service, or related fields.
• Or a two-year degree in Culinary Arts, Hospitality, Restaurant Management, or a related discipline from an accredited university, plus a minimum of two years' experience in kitchen or related roles.

Key Duties and Responsibilities

• Manage kitchen shift operations ensuring strict compliance with food service policies, standards, and procedures.
• Estimate daily meal preparations weekly and communicate requirements daily to kitchen staff.
• Support the Executive Chef with all kitchen operations and food preparation tasks.
• Regularly prepare and cook diverse dishes, including special meals for guests or specific occasions.
• Innovate by developing new culinary applications, ideas, systems, or products, including artistic contributions.
• Assist in the presentation and decorative display of dishes.
• Maintain standards for food purchasing, receiving, and storage.
• Ensure food handling and sanitation standards are met at all times.
• Carry out all duties of kitchen managers and staff as necessary.
• Recognize quality products by taste, presentation, and flavor.
• Ensure adherence to all relevant laws and regulations.
• Follow proper food handling and temperature guidelines.
• Operate and maintain kitchen equipment and promptly report any malfunctions.
• Inspect both raw and cooked foods to meet quality standards.
• Supervise and coordinate activities of kitchen chefs and staff.
• Lead shifts, personally preparing food according to specifications as needed.
• Utilize interpersonal and communication skills to guide, influence, and motivate others, demonstrating integrity and sound financial/business judgement.
• Foster mutual trust, respect, and collaboration within the team.
• Model appropriate professional behavior and maintain staff efficiency.
• Clarify expectations and performance factors to employees.
• Build and uphold open, collaborative relationships among staff, ensuring fairness in enforcing hotel policies.
• Communicate performance expectations based on job descriptions and recognize achievements.
• Deliver customer service that surpasses expectations to ensure guest satisfaction and retention.
• Manage daily operations maintaining quality and standards to meet customer expectations.
• Set positive examples in customer relations and empower staff to provide excellent service.
• Engage with guests to obtain feedback on product quality and service standards and handle complaints.
• Meet and exceed objectives including performance, budget, and team goals.
• Develop specific plans to organize and prioritize work effectively.
• Utilize labor management systems to schedule according to business needs and track employee attendance and hours.
• Train employees in safety procedures.
• Identify development needs and provide coaching and mentoring to enhance skills.
• Guide individuals to understand guest needs and offer feedback to improve service quality.
• Participate in employee performance evaluations and provide feedback as needed.
• Report issues to department managers and human resources when necessary.
• Communicate with supervisors, colleagues, and subordinates through various means to share information.
• Analyze information to select optimal solutions and resolve problems.
• Attend and participate in relevant meetings.

Additional Information

Location: 3243 Al Salam Street, Jeddah, Saudi Arabia, 23613.
Schedule: Full Time.
Position Type: Management.

The employer is committed to equal employment opportunities and fosters an inclusive environment valuing diverse backgrounds, talents, and experiences. The company strictly prohibits discrimination on legally protected bases and supports diversity, including disability and veteran status.

About the employer: Delta Hotels is dedicated to providing thoughtful, comfortable travel experiences, aligning with the needs of today’s frequent travelers by offering quality services. With strong presence in Canada, UK, and the US, the brand is expanding globally, inviting dedicated professionals skilled in efficient service delivery and attention to detail to join their international team under the broader Marriott International umbrella.