EXECUTIVE CHEF

HOTEL NIKKO OF SAN FRANCISCO INC 150 POWELL ST•San Francisco, CA

21d•$100,000 - $120,000

About The Position

We are seeking a creative and skilled Executive Chef to lead the culinary team at our luxury hotel, specializing in authentic Japanese cuisine as well as Japanese fusion with elements of California, French, and American culinary styles. The Executive Chef will be responsible for overseeing the entire kitchen operation, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role requires an innovative approach to menu development, with a deep understanding of both traditional Japanese cooking techniques and the art of blending flavors from diverse culinary traditions. The ideal candidate will have a passion for culinary excellence, leadership experience, and a commitment to delivering an exceptional dining experience for both our restaurant guests and private events. The Executive Chef –plays a critical role in elevating the culinary experience at our luxury hotel. With a focus on blending traditional Japanese cooking with contemporary fusion techniques, the Executive Chef will lead a talented team to provide guests with unforgettable dining experiences while ensuring operational excellence, financial success, and innovation.

Requirements

Culinary Arts Degree or equivalent formal culinary training.
Minimum of 10 years of culinary experience, with at least 5 years in a senior kitchen leadership role, preferably in a luxury hotel or fine dining environment.
Extensive knowledge of authentic Japanese cuisine (sushi, sashimi, ramen, tempura, etc.) and the ability to blend traditional Japanese flavors with California, French, and American culinary techniques.
Proven ability to lead and inspire kitchen staff, fostering a positive and creative work environment.
Strong menu development and recipe creation skills, with a keen eye for seasonal and fresh ingredients.
Expertise in food costing, inventory control, and kitchen budgeting, with a focus on minimizing waste and maximizing profit.
In-depth understanding of food safety and sanitation standards, with a commitment to maintaining the highest cleanliness and health regulations.
Exceptional organizational and time management skills, with the ability to handle multiple tasks and make quick decisions in high-pressure environments.
Ability to communicate effectively with guests, staff, and management, both verbally and in writing.
Ability to work in a fast-paced kitchen environment, standing for extended periods.
Ability to lift up to 50 lbs. and perform physical tasks like bending, twisting, and kneeling.
Ability to work long hours, including nights, weekends, and holidays, based on hotel operations and events.

Nice To Haves

Experience in a luxury hotel or Michelin-level dining environment.
Previous experience with Authentic Japanese Cuisine as well as fusion cuisine and blending international culinary techniques.
Advanced certifications, such as Certified Executive Chef (CEC) or similar.
Familiarity with sustainable sourcing, local ingredients, and eco-friendly kitchen practices.

Responsibilities

Lead and manage all kitchen operations, including menu development, food preparation, presentation, and service for both restaurant and banquet operations.
Oversee the creation of menus that highlight authentic Japanese dishes while incorporating innovative fusion elements from California, French, and American cuisines.
Develop and maintain standardized recipes and plating guidelines to ensure consistency, quality, and presentation across all culinary offerings.
Implement and oversee food cost control systems, including portioning, pricing, inventory management, and daily ordering.
Supervise kitchen staff, including sous chefs, line cooks, pastry chefs, and other kitchen personnel, ensuring they are trained and adhere to operational standards.
Foster a culture of creativity, innovation, and culinary excellence, encouraging staff to continuously elevate their skills and explore new techniques.
Collaborate with the Director of Food & Beverage to design seasonal and event-specific menus that reflect the hotel’s culinary philosophy set by ownership, focusing on fresh, high-quality ingredients and the fusion of Japanese, Californian, French, and American flavors.
Incorporate modern culinary trends into traditional Japanese dishes, blending techniques and ingredients from other international cuisines to create unique dining experiences.
Regularly review and update menus to ensure they meet guest expectations, seasonal availability, and profitability goals.
Responsible for designing and enacting menus for Kanpai Lounge, ANZU, Banquets, and In Room Dining.
Create special tasting menus, seasonal offerings, and exclusive dishes for VIPs and events to provide a memorable dining experience.
Ensure every dish served in the restaurant and at events meets the highest standards of quality, taste, and presentation.
Maintain a constant presence in the kitchen, overseeing all food production, ensuring smooth service during peak times, and ensuring culinary quality and safety standards are consistently met.
Actively engage with guests during meal services, gathering feedback to ensure a superior dining experience and addressing any concerns promptly.
Handle guest complaints and requests regarding food quality, service, or menu options with professionalism and a focus on resolution.
Manage the kitchen’s operational budget, including labor, food, and supply costs, ensuring adherence to budgetary guidelines.
Regularly analyze food costs, revenue, and waste to identify areas of improvement and implement corrective actions to maximize profitability.
Ensure all kitchen equipment is maintained in good working order, and report any malfunctioning equipment to the necessary department for repair.
Monitor the procurement of ingredients and ensure the use of the highest quality produce, seafood, meats, and other ingredients, with a focus on sustainability and seasonality.
Ensure the kitchen operates in compliance with all food safety and sanitation regulations as set forth by local health authorities.
Lead regular kitchen inspections to maintain cleanliness, adhere to safety protocols, and ensure compliance with hotel and regulatory standards.
Train staff on proper food handling, hygiene, and safety procedures, including allergen awareness and cross-contamination prevention.
Maintain up-to-date knowledge of food safety laws and best practices, and ensure that the team is continually updated.
Train, mentor, and develop a high-performing kitchen team, cultivating a positive work environment that promotes respect, teamwork, and a passion for the culinary arts.
Provide ongoing feedback, coaching, and performance evaluations for all kitchen staff, helping them reach their full potential.
Ensure that kitchen staff is always knowledgeable about the menu, preparation techniques, and guest service standards.
Lead by example in maintaining high standards of professionalism, organization, and work ethic.