Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders, and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club, and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street.

The job responsibilities include but are not limited to:

• Consistently offering professional, friendly, and proactive guest service while supporting fellow Colleagues.
• Managing all Kitchens in the absence of the Executive Chef.
• Creating all food menus with the guidance of the Executive Chef.
• Completing daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Meeting with Storekeepers to ensure quality & par levels are maintained.
• Interacting closely with the Catering department to assist in function menu coordination and meeting with clients as required.
• Conducting daily shift briefings with all Sous Chefs.
• Ensuring all kitchen Colleagues are aware of standards and expectations.
• Liaising daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback.
• Balancing operational, administrative, and Colleague needs.
• Ensuring proper staffing and scheduling in accordance to productivity guidelines.
• Following kitchen policies, procedures, and service standards.
• Following all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.

Physical aspects of the position include but are not limited to:

• Constant standing and walking throughout the shift.
• Frequent lifting and carrying up to 20 lbs.
• Frequent kneeling, pushing, pulling, lifting.
• Occasional ascending or descending ladders, stairs, and ramps.

Must have proof of eligibility to work in the United States. All your information will be kept confidential according to EEO guidelines.

• Salary range: $98K-131K USD Gross Annually.
• Equal Opportunity Employer.

• Previous leadership experience in the culinary field required.
• Journeyman’s papers or international equivalent required.
• Diploma or certification in a culinary discipline an asset.
• Proven track record of cost control including food, equipment, labor, and wastage.
• Computer literate in Microsoft Windows applications required.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.