About The Position
The Executive Chef sets the culinary direction for the InterContinental Mark Hopkins San Francisco and leads day-to-day kitchen operations across restaurants, lounges, in-room dining, banquets, and special events. The role develops menus that reflect the hotel’s identity and ensures consistent flavor, presentation, and service. The Executive Chef develops culinary and stewarding teams, manages food and labor costs, and partners with Food & Beverage and Catering + Events to deliver a seamless guest experience.
Requirements
- Progressive culinary leadership experience, including experience as an Executive Chef, Executive Sous Chef, or in a comparable senior kitchen leadership role.
- Experience overseeing multiple dining outlets and high-volume banquet production in a luxury hotel, resort, or comparable upscale operation.
- Demonstrated ability to develop menus, manage food and labor budgets, and train and develop culinary teams.
- Strong knowledge of culinary techniques, kitchen operations, food safety, sanitation, and allergen controls.
- Culinary degree, apprenticeship, or equivalent professional experience.
- Food protection manager certification as required by the property.
- Availability to work a flexible schedule, including evenings, weekends, and holidays.
Nice To Haves
- Experience leading a union-represented workforce.
Responsibilities
- Develop seasonal menus and signature dishes that reflect each outlet’s concept, guest preferences, and financial goals; establish recipes, portion sizes, plating guides, and production standards.
- Lead daily culinary operations, including preparation, station readiness, service execution, and quality checks; coach kitchen teams during service and resolve issues.
- Partner with Sales, Catering, and Banquets on menu tastings, custom menus, and event planning; review banquet event orders and confirm production quantities, staffing, dietary accommodations, and service timing.
- Recruit, train, and develop sous chefs and culinary colleagues; set performance expectations, provide regular coaching, and build a pipeline of kitchen leaders.
- Develop and manage the culinary budget; monitor food and labor costs, purchasing, inventory, yield, and waste, and address variances while maintaining quality and service standards.
- Plan staffing and schedules around occupancy, restaurant reservations, event volume, and the collective bargaining agreement; partner with People & Culture on colleague relations and apply applicable agreement provisions.
- Partner with Purchasing to evaluate suppliers, set product specifications, and maintain consistent ingredient quality and availability.
- Oversee kitchen sanitation, food storage, temperature controls, and allergen-handling procedures; work with Stewarding and Engineering to maintain kitchen cleanliness and equipment readiness.
- Review guest feedback with Food & Beverage leaders, resolve culinary service concerns, and follow through on recurring issues.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
