Luxury Hotel Executive Chef - Lead Menus & Banquets

IC - Mark Hopkins San Francisco (SFOHA); San Francisco (CA); On-site; USD 140,000 - 190,000; Full time

Job summary

IHG Hotels & Resorts is seeking an Executive Chef for the InterContinental Mark Hopkins San Francisco. You will lead day-to-day kitchen operations across restaurants, lounges, in-room dining, banquets, and events, developing menus that reflect the hotel’s identity and ensuring top-quality flavor and presentation.

You will build culinary and stewarding teams, manage food and labor costs, and partner with F&B and Catering to deliver a seamless guest experience.

Qualifications

• Executive Chef or senior kitchen leadership experience in luxury/upscale operations.
• Experience overseeing multiple dining outlets and high-volume banquet production.
• Ability to develop menus and manage food and labor budgets.
• Strong knowledge of culinary techniques, kitchen operations, sanitation, and allergen controls.
• Culinary degree or apprenticeship; Food Protection Manager certification as required by the property.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Develop seasonal menus and signature dishes reflecting each outlet’s concept and financial goals; establish recipes and production standards.
• Lead daily culinary operations, including prep, service, and quality checks; coach teams during service.
• Partner with Sales, Catering, and Banquets on tastings, custom menus, and event planning; review event orders.
• Recruit, train, and develop sous chefs and culinary staff; set expectations and build leadership pipeline.
• Develop and manage the culinary budget; monitor food and labor costs, purchasing, inventory, yield, and waste.
• Plan staffing and schedules around occupancy, reservations, event volume; coordinate with People & Culture on staff relations.
• Oversee supplier evaluation and ingredient quality with Purchasing; set specifications and maintain availability.
• Review guest feedback with Food & Beverage leadership and address recurring issues.

Skills

Culinary leadership

Budget management

Menu development

Team training

Food safety

Union experience (preferred)

Education

Culinary degree

Food protection manager certification

Job description

IHG Hotels & Resorts is seeking an Executive Chef for the InterContinental Mark Hopkins San Francisco. You will lead day-to-day kitchen operations across restaurants, lounges, in-room dining, banquets, and events, developing menus that reflect the hotel’s identity and ensuring top-quality flavor and presentation.

You will build culinary and stewarding teams, manage food and labor costs, and partner with F&B and Catering to deliver a seamless guest experience.