Executive Chef – Luxury Hotel Dining & Banquets Leader

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

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