Executive Chef - InterContinental Mark Hopkins

divh2Executive Chef/h2pThe Executive Chef is the visionary and operational leader of the hotels 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:/pullistrongCulinary Leadership Guest Experience/strong ulliLead, inspire, and mentor culinary teams across all outlets, banquets, and special events, setting the tone for excellence, professionalism, and innovation./liliDevelop and execute menus that reflect the hotels brand, seasonality, and guest expectations while aligning with operational and financial goals./liliEnsure consistent execution of food quality, presentation, taste, and service standards across all culinary operations./liliPartner with Food Beverage leadership to elevate the overall dining experience and drive guest loyalty./li/ul/lilistrongLabor Cost Management Workforce Optimization/strong ulliOwn culinary labor budgets and actively manage productivity to achieve labor cost targets without sacrificing service or quality./liliDesign and implement staffing models that establish a lean, flexible workforce, optimizing scheduling, cross-training, and deployment based on business volumes and demand patterns./liliAnalyze labor data, forecasts, and productivity metrics to proactively adjust staffing levels and minimize overtime, inefficiencies, and redundancy./liliLead labor planning for banquets, events, and seasonal business fluctuations with a focus on efficiency and profitability./li/ul/lilistrongProcess Design Operational Excellence/strong ulliCreate, document, and continuously improve standardized work processes that streamline kitchen operations, reduce waste, and increase consistency./liliImplement lean culinary practices that improve speed, accuracy, food cost control, and labor utilization./liliEstablish clear production workflows, prep standards, and role clarity to ensure smooth operations during peak service periods./liliChampion a culture of accountability, organization, and continuous improvement within all kitchen environments./li/ul/lilistrongFinancial Cost Control/strong ulliManage food, labor, and operating costs in alignment with budgeted targets and financial objectives./liliOversee purchasing, inventory controls, vendor relationships, and cost negotiations to maximize value and minimize waste./liliReview financial reports regularly and partner with Finance and Operations leadership to identify opportunities for cost optimization and revenue growth./liliEnsure menus are engineered for profitability while maintaining luxury quality standards./li/ul/lilistrongPeople Leadership Development/strong ulliRecruit, train, and develop a high-performing culinary team with a strong bench of future leaders./liliFoster a respectful, inclusive, and safety-focused work environment that supports engagement and retention./liliConduct performance reviews, coaching, and corrective action as needed, ensuring compliance with labor laws and company policies./liliPromote cross-training and skill development to support workforce flexibility and succession planning./li/ul/lilistrongCompliance, Safety Standards/strong ulliEnsure full compliance with all local, state, and federal health, safety, and labor regulations./liliMaintain the highest standards of sanitation, food safety, and workplace safety at all times./liliUphold brand standards, luxury service expectations, and internal policies across all culinary operations./li/ul/li/ulpstrongWhat we need from you:/strong/pulliProven experience as an Executive Chef or senior culinary leader in a luxury hotel or high-end hospitality environment./liliStrong financial acumen with demonstrated success managing labor costs, food costs, and operational budgets./liliExperience designing and implementing efficient kitchen workflows and lean staffing models./liliExceptional leadership, communication, and team-development skills./liliAbility to balance creativity with structure, discipline, and operational rigor./liliCulinary degree or equivalent professional experience preferred./li/ulpstrongWhat you can expect from us:/strong/ppThe annual compensation range for this role is $115,000-$125,000. We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well both inside and outside of work and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and youll become part of our ever-growing global family./p/div