Executive Chef - InterContinental Mark Hopkins

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:

Culinary Leadership & Guest Experience
• 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.

Labor Cost Management & Workforce Optimization
• 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.

Process Design & Operational Excellence
• 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.

Financial & Cost Control
• 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.

People Leadership & Development
• 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.

Compliance, Safety & Standards
• 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.

What we need from you:

• 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.

What you can expect from us:


The 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 you'll become part of our ever-growing global family.