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.

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues.
• Manage all Kitchens in the absence of the Executive Chef.
• Create all food menus with the guidance of the Executive Chef.
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Meet with Storekeepers to ensure quality & par levels are maintained.
• Interact closely with the Catering department to assist in function menu coordination and meet with clients as required.
• Conduct daily shift briefings with all Sous Chefs.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback.
• Balance operational, administrative, and Colleague needs.
• Ensure proper staffing and scheduling in accordance with productivity guidelines.
• Follow kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.

Physical Aspects of Position:

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

Visa Requirements:

Must have proof of eligibility to work in the United States.

All your information will be kept confidential according to EEO guidelines.

• Salary range of $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.