Job Description
As splendid now as when it opened to great fanfare in 1926, the InterContinental Mark Hopkins San Francisco is one of the city's finest hotels. Situated at the crest of illustrious Nob Hill, and at the crossing of three cable car lines, this venerable landmark is minutes from Union Square, Chinatown, and the Financial and Theater Districts. Fisherman's Wharf and the Golden Gate Bridge are just short drives away.
This iconic hotel offers 383 classically elegant rooms including 33 suites; two beautiful ballrooms and 17 meeting rooms comprise over 19,000 square feet of versatile function space; the unique Nob Hill Club Restaurant; and the legendary Top of the Mark sky-lounge, famed for its panoramic city views and cocktails.
About the Role
The Executive Chef sets the culinary direction for the hotel and leads day-to-day kitchen operations across restaurants, lounges, in-room dining, banquets, and special events. This role develops menus that reflect the hotel's identity and ensures the kitchen delivers 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.
A little about your day to day
• 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 for each menu.
• Lead daily culinary operations, including prep, station readiness, service execution, and quality checks. Spend time in the kitchens during service to coach teams and resolve issues as they arise.
• 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 clear performance expectations, provide regular coaching, and build a pipeline of leaders across the kitchen.
• 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, and event volume and collective bargaining agreement. Partner with People & Culture on colleague relations and apply applicable collective bargaining 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.
What you bring
• 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.
Experience leading a union represented workforce, preferred.
Physical Requirements and Work Environment
• Spend extended periods standing and walking through kitchens, storage areas, and event spaces.
• Perform hands-on culinary work as needed in a commercial kitchen with exposure to heat, cold, noise, and wet surfaces.
