Luxury Hotel Executive Chef - Menu Vision & Team Lead

IHG Hotels; California; On-site; USD 120,000 - 180,000; Full time

Job summary

IHG Hotels in San Francisco's landmark InterContinental Mark Hopkins seeks an Executive Chef to set culinary direction across restaurants, lounges, in-room dining, banquets, and special events. You will lead day-to-day kitchen operations, develop menus reflecting the hotel's identity, and ensure consistent flavor, presentation, and service.

The role entails developing culinary and stewarding teams, managing food and labor costs, and partnering with Food & Beverage and Catering + Events to

Qualifications

• Experience as Executive Chef or senior kitchen leadership in luxury hotel settings.
• Experience overseeing multiple dining outlets and high-volume banquet production.
• Ability to develop menus and manage food and labor budgets.

Responsibilities

• Lead daily culinary operations, including prep, service, and quality checks.
• Develop seasonal menus and signature dishes that reflect each outlet's concept and financial goals.
• Collaborate with Sales, Catering, and Banquets on tastings and event planning; review banquet orders.
• Recruit, train, and develop sous chefs and culinary staff; build a leadership pipeline.
• Develop and manage the culinary budget; monitor food, labor, purchasing, inventory, and waste.
• Plan staffing around occupancy and events; coordinate with People & Culture on colleague relations.
• Partner with Purchasing to ensure quality ingredients and supplier standards.
• Ensure kitchen sanitation, storage, temperature controls, and allergen-handling procedures.
• Address guest feedback with F&B leaders and follow up on issues.

Skills

Executive Chef experience

Leadership

Menu development

Budget management

Food safety

Labor cost control

Allergen controls

Flexible schedule

Union workforce experience

Education

Culinary degree or apprenticeship

Food protection manager certification

Job description

IHG Hotels in San Francisco's landmark InterContinental Mark Hopkins seeks an Executive Chef to set culinary direction across restaurants, lounges, in-room dining, banquets, and special events. You will lead day-to-day kitchen operations, develop menus reflecting the hotel's identity, and ensure consistent flavor, presentation, and service.

The role entails developing culinary and stewarding teams, managing food and labor costs, and partnering with Food & Beverage and Catering + Events to