Executive Chef | Drive Menu Innovation & Food Cost Control

Highgate Hotels, LP; San Francisco (CA); On-site; USD 140,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term and long-term disability

401(k) Retirement Plan with employer b

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Tuition reimbursement

Job summary

Highgate Hotels is seeking an Executive Chef in San Francisco to lead the kitchen, ensure top quality, and drive guest satisfaction while controlling costs. The role requires overseeing all food production, staff training, and compliance with health and safety standards.

The Executive Chef will collaborate with F&B leadership, create and implement menus, and manage daily payroll and reports. This full-time position offers a competitive compensation package and comprehensive benefits.

Qualifications

• At least 5 years of progressive kitchen leadership experience; or a culinary graduate with 3+ years in hospitality.
• Knowledge of F&B preparation techniques, health department rules, and liquor laws.
• Long hours may be required.
• Medium work - ability to lift up to 50 pounds.
• Excellent communication and supervisory skills.

Responsibilities

• Lead all kitchen operations including hot and cold food production and presentation.
• Train staff and enforce corporate quality standards and sanitation.
• Monitor food and labor costs while maximizing guest satisfaction.
• Coordinate and monitor loss prevention in kitchen areas.
• Prepare reports on wage progress, payroll, revenue, and schedules.
• Oversee menus and daily food production sheets.
• Manage daily operations and respond to guest complaints promptly.

Skills

Kitchen leadership

Food cost control

Menu development

Staff training

Kitchen operations

Health dept knowledge

Education

Culinary degree

Job description

Highgate Hotels is seeking an Executive Chef in San Francisco to lead the kitchen, ensure top quality, and drive guest satisfaction while controlling costs. The role requires overseeing all food production, staff training, and compliance with health and safety standards.

The Executive Chef will collaborate with F&B leadership, create and implement menus, and manage daily payroll and reports. This full-time position offers a competitive compensation package and comprehensive benefits.