Executive Chef | Tratto

Schulte Hospitality Group; San Francisco (CA); On-site; USD 130,000 - 140,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) retirement plan with company 5%

Paid time off & sick leave per CA law

Ongoing training & professional growth

Duty meals on shift

Employee Assistance Program

Career growth opportunities across SHG

Job summary

The Marker San Francisco, operated in partnership with 34th Floor Hospitality, seeks an Executive Chef to lead the culinary program with a focus on Italian-influenced concepts and modern hospitality service. You will manage kitchen operations, drive excellence, and mentor a diverse team in a busy hotel environment.

Ideal candidates have five+ years in culinary leadership, a relevant degree or equivalent training, and a ServSafe-type certification.

Qualifications

• Bachelor's degree preferred, or formal culinary training/degree equivalent.
• Minimum of five (5) years of experience in a culinary leadership role.
• Food safety certification required (ServSafe or state cert).

Responsibilities

• Oversee long- and short-term planning and day-to-day kitchen operations.
• Lead and develop kitchen staff, including hiring, training, coaching, performance reviews, and disciplinary actions as needed.
• Plan procurement, production, and presentation of all hotel food in a safe, sanitary, and cost-efficient manner, aligned with the Tratto concept.
• Monitor sanitation and safety to meet Cal/OSHA and health department standards.
• Develop and manage the department budget, controlling labor and food costs to meet targets.
• Develop menus within corporate guidelines to improve revenues and profit margins.
• Ensure allergen labeling complies with FDA guidelines across all menus.
• Lead kitchen staffing, scheduling, and event-driven transitions in a hotel setting.
• Promote sustainability and utilize local Northern California products where possible.

Skills

Fluent English

Kitchen leadership

Team development

Education

Bachelor's degree or equivalent culinary training

Job description

Schulte Hospitality Group, in partnership with 34th Floor Hospitality, is seeking a dynamic, service-oriented Executive Chef to join our team at The Marker San Francisco! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's In It For You?

When You Join SHG And 34th Floor Hospitality You'll Be Part Of a Team Committed To An Inclusive, Employee-focused Workplace That Is Invested In Your Development. We Want You To Feel Engaged, Empowered, And Excited To Grow With Us. After All, We Believe Our Greatest And Most Valuable Asset Is Our People! We Provide a Rewarding, Fun And Flexible Work Environment, Exciting Perks, And An Atmosphere Designed To Encourage And Promote Career Growth Within The Company, Together With a Benefits Package Appropriate To California And U.S. Employment Standards, Including, But Not Limited To:

• Medical, dental, and vision insurance options
• 401(k) retirement plan with company match
• Paid time off and sick leave in accordance with California law and applicable San Francisco ordinances
• Ongoing training and professional development
• Duty meals while on shift
• Employee Assistance Program
• Career growth opportunities across 34th Floor Hospitality's and Schulte Hospitality Group's national portfolio

Our Company: Schulte Hospitality Group

is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. The Marker San Francisco is managed by 34th Floor Hospitality in partnership with Schulte Hospitality Group, extending this same standard of service culture and operational excellence to an independent lifestyle hotel in the heart of San Francisco's Union Square.

JOB DUTIES AND RESPONSIBILITIES

• Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments
• Manages associates and managers in the kitchen in order to attract, retain, and motivate employees while providing a safe environment; hires, trains, develops, empowers, coaches and counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, and disciplines and terminates as appropriate, in compliance with the California Labor Code, applicable IWC Wage Orders (including Wage Order 5), and San Francisco employment ordinances
• Plans and manages the procurement, production, preparation, and presentation of all food at the hotel in a safe, sanitary, cost-effective manner, reflecting modern Italian influences consistent with Tratto's trattoria concept alongside the property's positioning
• Monitors and controls the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds California, San Francisco Department of Public Health, corporate, and franchise standards and regulations, including Cal/OSHA and Certified Food Protection Manager requirements
• Develops, recommends, implements, and manages the department's budget; continually analyzes, forecasts, monitors, and controls labor and food costs through various methods to meet/exceed management/budget objectives
• Develops and implements menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
• Ensures allergen identification and labeling comply with FDA Food Code and California retail food safety regulations across all menus
• Executes and promotes the Accident Prevention Program to minimize liabilities and related expenses, in line with Cal/OSHA's Injury and Illness Prevention Program (IIPP) requirements
• Leads menu transitions and kitchen staffing plans aligned with San Francisco's citywide convention, tourism, and event calendar
• Champions sustainability initiatives, including sourcing from local Northern California and Bay Area producers and pursuing recognized sustainability certifications (e.g., Green Seal, California Green Lodging Program) in partnership with property leadership
• Incorporates regional Northern California products (Sonoma and Napa wines, California olive oil, Pacific seafood) into menu design where appropriate, consistent with Tratto's Italian concept
• Performs various other duties as assigned to meet business objectives

EDUCATION AND EXPERIENCE

• Bachelor's degree preferred, or formal culinary training/degree equivalent
• Minimum of Five (5) years of experience in a culinary leadership role, ideally within a hotel or luxury multi-outlet environment
• Food safety certification required (ServSafe Certified Food Protection Manager or California Food Handler Card)

KNOWLEDGE, SKILLS AND ABILITIES

• Ability to multi-task
• Team player
• Ability to exceed expectations of guests
• Strong working knowledge of Cal/OSHA and California/San Francisco food safety regulations
• Fluent English required; Italian or Spanish language skills a plus given Tratto's concept and San Francisco's diverse clientele
• Valid U.S. work authorization required

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Extended periods of standing and working in a commercial kitchen environment, including exposure to heat, steam, and open flame
• Repetitive lifting, carrying, and reaching, including heavy pots, cases of product, and kitchen equipment
• Ability to work flexible hours, including early mornings, late evenings, weekends, and public holidays, consistent with an urban hotel operating calendar and San Francisco's citywide event and convention schedule
• Frequent exposure to varying temperatures between refrigerated storage and active cooking line areas
• The hiring process may consist of a phone interview, manager(s) interview, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid time off and statutory leave are provided in accordance with California law, applicable San Francisco ordinances, and Company policy. Specific compensation and benefit details will be discussed during the interview process.

Schulte Hospitality Group and 34th Floor Hospitality are Equal Opportunity Employers.

Compensation Range

130000 - 140000

Compensation Range

130000 - 140000