البحر الأحمر الدولية تعلن عن وظيفة الشيف التنفيذي المساعد في تبوك

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.

Job Title: Executive Sous Chef

Department: Culinary

Reporting to: Executive Chef

About Us

Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration-values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.

The Role

As an Executive Sous Chef, you will support the Executive Chef in leading the daily culinary operations of a five-star luxury hotel. You will oversee kitchen operations across all food outlets, ensuring exceptional food quality, consistency, hygiene, and operational excellence while maintaining the highest luxury hospitality standards.

The role requires a highly skilled culinary leader with extensive luxury hotel experience, strong operational expertise, and the ability to lead large multicultural teams in a fast-paced environment.

You will play a key role in mentoring the culinary brigade, maintaining Michelin-level culinary standards, controlling costs, and ensuring seamless execution across restaurants, banqueting, lounges, executive club operations, and in-room dining.

At Red Sea Global Hospitality, you will contribute to creating memorable dining experiences by supporting culinary innovation, operational excellence, and a culture of continuous improvement.

Key Areas of Responsibilities:

Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As an Executive Sous Chef, you will need to:

Culinary Operations

• Support the Executive Chef in managing all day-to-day culinary operations.
• Supervise food preparation and service across all kitchen outlets.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Execute menus according to brand standards and seasonal requirements.
• Maintain high culinary standards across restaurants, banquets, lounges, executive club, and in-room dining.

Kitchen Leadership

• Lead and supervise Sous Chefs, Chef de Parties, and kitchen colleagues.
• Coordinate daily kitchen operations to ensure efficient service delivery.
• Provide coaching, mentoring, and hands-on training to culinary team members.
• Conduct daily briefings and communicate operational priorities.
• Act as the Executive Chef during their absence.

Operational Excellence

• Ensure compliance with all culinary standard operating procedures.
• Coordinate closely with Food & Beverage, Stewarding, Procurement, and Events teams.
• Oversee banquet production and special events to ensure successful execution.
• Monitor production schedules to optimize workflow and productivity.
• Ensure adequate staffing and efficient kitchen operations.

Food Safety & Quality Assurance

• Ensure full compliance with HACCP, food safety regulations, sanitation standards, and hotel policies.
• Maintain the highest standards of cleanliness and kitchen organization.
• Conduct regular inspections to ensure food safety and quality standards are consistently met.
• Monitor food storage, labeling, and stock rotation procedures.
• Promote sustainability and waste reduction initiatives.

Financial Management

• Support the Executive Chef in achieving food cost and labor cost targets.
• Monitor food waste and implement corrective actions where necessary.
• Assist in menu costing and recipe standardization.
• Ensure proper inventory control and stock management.
• Help maximize profitability while maintaining premium quality standards.

Team Development

• Train, mentor, and develop culinary team members.
• Identify development opportunities and support succession planning.
• Foster teamwork, accountability, and continuous learning.
• Conduct performance coaching and provide constructive feedback.
• Promote employee engagement and a positive working environment.

Guest Experience

• Ensure exceptional food quality and timely service delivery.
• Respond promptly to guest feedback and operational concerns.
• Support VIP events and special culinary experiences.
• Work closely with front-of-house teams to enhance guest satisfaction.

Key Qualifications

Education and Experience

• Degree or Diploma in Culinary Arts, Hospitality Management, or a related field.
• Professional culinary certifications preferred.
• Minimum 8-10 years of progressive culinary leadership experience within luxury hotels or fine dining establishments.
• Minimum 3-5 years as Executive Sous Chef or Senior Sous Chef in a five-star luxury hotel.
• Proven experience working within Michelin Guide-recognized restaurants, Michelin-starred establishments, Forbes Travel Guide Five-Star hotels or resorts, or under Michelin-starred chefs, with a demonstrated commitment to world-class culinary excellence and luxury guest experiences.
• Proven experience managing multiple kitchen outlets and banquet operations.

Preferred Qualifications

• Strong expertise in international cuisine and luxury dining operations.
• Excellent knowledge of modern culinary techniques and food presentation.
• Strong leadership, coaching, and people management skills.
• Experience managing large multicultural kitchen teams.
• Good financial understanding of food cost, labor cost, menu costing, and inventory management.
• Strong planning, organization, and problem-solving skills.
• Excellent communication and interpersonal skills.
• Thorough knowledge of HACCP, food safety regulations, and sanitation standards.
• Ability to perform effectively in a fast-paced luxury hospitality environment.
• Experience supporting hotel openings or pre-opening culinary operations is an advantage.
• Passion for developing future culinary talent and maintaining operational excellence.

Key Performance Metrics

• Guest Satisfaction Scores
• Food Quality and Consistency Ratings
• Food Cost Percentage
• Labor Cost Percentage
• HACCP and Health & Safety Audit Results
• Kitchen Productivity and Operational Efficiency
• Employee Engagement and Retention
• Banquet and Event Performance
• Training and Development Completion
• Waste Reduction and Inventory Accuracy

In Return,

What We Offer

• Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
• Competitive compensation package.
• Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.
• Health Insurance coverage whilst in service.
• A supportive and inclusive work environment that values diversity and collaboration.
• Employee Recognition Programmes.

Accessibility and Adjustments

We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.

Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.