Executive Chef - InterContinental Mark Hopkins

IHG Hotels & Resorts; San Francisco (CA); On-site; USD 180,000 - 240,000; Full time

Job summary

InterContinental Mark Hopkins San Francisco is seeking a seasoned Executive Chef to lead day-to-day kitchen operations across outlets, lounges, in-room dining, banquets, and events. You will set the culinary direction, develop menus, and ensure consistent flavor, presentation, and service aligned with the hotel’s luxury identity.

The role involves developing seasonal menus, mentoring culinary teams, and managing food and labor costs while collaborating with Food & Beverage and Catering + Events

Qualifications

• 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.

Responsibilities

• Develop seasonal menus and signature dishes reflecting each outlet’s concept, guest preferences, and financial goals.
• Lead daily culinary operations, including prep, station readiness, service execution, and quality checks; coach teams during service.
• Partner with Sales, Catering, and Banquets on tastings, custom menus, and event planning; review banquet orders and production quantities.
• Recruit, train, and develop sous chefs; set clear performance expectations and build a leadership pipeline.
• Develop and manage the culinary budget; monitor food and labor costs, purchasing, inventory and waste while maintaining quality.
• Plan staffing around occupancy, reservations, and events; collaborate on colleague relations and union provisions.
• Partner with Purchasing to evaluate suppliers, set product specs, and maintain quality and availability.
• Oversee kitchen sanitation, storage, temperature controls, and allergen handling; coordinate with Stewarding/Engineering.
• Review guest feedback with Food & Beverage leaders and address recurring issues.

Skills

Culinary leadership

Menu development

Budget management

Staff development

Kitchen operations

Food safety

Allergen controls

Education

Culinary degree or equivalent

Food protection manager certification

Job description

At IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

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.