Executive Chef - InterContinental Mark Hopkins

Hotel Brand: Inter Continental
Location: United States, California, San Francisco

The Executive Chef is the visionary and operational leader of the hotel’s culinary program, responsible for delivering exceptional dining experiences while driving disciplined cost control, labor optimization, and efficient work processes. This role balances culinary excellence with financial stewardship, ensuring a lean, agile workforce that upholds luxury service standards without compromising quality, creativity, or guest satisfaction.

A little taste of your day to day:

• Lead, inspire, and mentor culinary teams across all outlets, banquets, and special events, setting the tone for excellence, professionalism, and innovation.
• Develop and execute menus that reflect the hotel’s brand, seasonality, and guest expectations while aligning with operational and financial goals.
• Ensure consistent execution of food quality, presentation, taste, and service standards across all culinary operations.
• Partner with Food & Beverage leadership to elevate the overall dining experience and drive guest loyalty.

• Own culinary labor budgets and actively manage productivity to achieve labor cost targets without sacrificing service or quality.
• Design and implement staffing models that establish a lean, flexible workforce, optimizing scheduling, cross‑training, and deployment based on business volumes and demand patterns.
• Analyze labor data, forecasts, and productivity metrics to proactively adjust staffing levels and minimize overtime, inefficiencies, and redundancy.
• Lead labor planning for banquets, events, and seasonal business fluctuations with a focus on efficiency and profitability.

• Create, document, and continuously improve standardized work processes that streamline kitchen operations, reduce waste, and increase consistency.
• Implement lean culinary practices that improve speed, accuracy, food cost control, and labor utilization.
• Establish clear production workflows, prep standards, and role clarity to ensure smooth operations during peak service periods.
• Champion a culture of accountability, organization, and continuous improvement within all kitchen environments.

• Manage food, labor, and operating costs in alignment with budgeted targets and financial objectives.
• Oversee purchasing, inventory controls, vendor relationships, and cost negotiations to maximize value and minimize waste.
• Review financial reports regularly and partner with Finance and Operations leadership to identify opportunities for cost optimization and revenue growth.
• Ensure menus are engineered for profitability while maintaining luxury quality standards.

• Recruit, train, and develop a high‑performing culinary team with a strong bench of future leaders.
• Foster a respectful, inclusive, and safety‑focused work environment that supports engagement and retention.
• Conduct performance reviews, coaching, and corrective action as needed, ensuring compliance with labor laws and company policies.
• Promote cross‑training and skill development to support workforce flexibility and succession planning.

• Ensure full compliance with all local, state and federal health, safety, and labor regulations.
• Maintain the highest standards of sanitation, food safety, and workplace safety at all times.
• Uphold brand standards, luxury service expectations, and internal policies across all culinary operations.

• Proven experience as an Executive Chef or senior culinary leader in a luxury hotel or high‑end hospitality environment.
• Strong financial acumen with demonstrated success managing labor costs, food costs, and operational budgets.
• Experience designing and implementing efficient kitchen workflows and lean staffing models.
• Exceptional leadership, communication, and team‑development skills.
• Ability to balance creativity with structure, discipline, and operational rigor.
• Culinary degree or equivalent professional experience preferred.

The annual compensation range for…