Job Overview
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $140,000.00
Benefits
Zero-deductible Medical Plan
Dental Insurance
PTO
Vision care
floating holidays
Chiropractic and Acupuncture Services
Birthday pay
long-term disability
401K Matching
Life insurance
2% Company Profit Sharing
Flexible spending account
Employee assistance program
friends and family hotel rates
Reciprocity hotel rates
employee discounts on dining
Travel Assistance
Free Employee Meals
Free laundry or parking access
Health Club access
Employee computer access
Fitness Reimbursement
Employee Job Referral Program
employee recognition programs
Discounts on parking
Dry cleaning
cell phone plans
Movie and amusement park tickets
Work safety shoes
Job Description
Hotel Nikko San Francisco is a distinguished luxury hotel situated just off Union Square in the heart of downtown San Francisco. Renowned for its elegant accommodations and exceptional guest services, this property offers 532 stylish guest rooms and suites, along with an impressive 22,000 square feet of versatile meeting and banquet space. The hotel features five unique food and beverage venues, including a 24-hour room service, the renowned ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein's at the Nikko. Hotel Nikko San Francisco is acclaimed for its inclusive culture based on five core values: Service, Collaboration, Credibility, Achievement,... Show More
Job Requirements
- Culinary arts degree or equivalent formal culinary training
- Minimum of 10 years culinary experience with 5 years in senior leadership role
- Extensive knowledge of authentic Japanese cuisine and fusion techniques
- Proven leadership skills and ability to manage kitchen staff
- Strong expertise in menu development and recipe creation
- Proficiency in food costing, inventory control, and kitchen budgeting
- Comprehensive knowledge of food safety and sanitation regulations
- Ability to work in fast-paced kitchen standing for long hours
- Ability to lift up to 50 lbs and perform physical tasks
- Ability to work flexible hours including nights, weekends, and holidays
Job Qualifications
- Culinary arts degree or equivalent formal culinary training
- Minimum of 10 years culinary experience with 5 years in senior kitchen leadership preferably in luxury hotel or fine dining
- Extensive knowledge of authentic Japanese cuisine and ability to blend with California, French, and American techniques
- Proven leadership capable of inspiring kitchen staff
- Strong menu development and recipe creation skills
- Expertise in food costing, inventory control, and budgeting
- In-depth understanding of food safety and sanitation standards
- Exceptional organizational and time management skills
- Effective communication with guests, staff, and management
Job Duties
- Lead and manage all kitchen operations including menu development, food preparation, presentation, and service for restaurant and banquet operations
- Oversee the creation of menus highlighting authentic Japanese dishes with innovative fusion elements
- Develop and maintain standardized recipes and plating guidelines for consistency and quality
- Implement and oversee food cost control systems including portioning, pricing, inventory management, and ordering
- Supervise kitchen staff including sous chefs, line cooks, and pastry chefs, ensuring training and adherence to standards
- Foster a culture of creativity, innovation, and culinary excellence among kitchen staff
- Collaborate with Food & Beverage Director on seasonal and event-specific menus reflecting hotel culinary philosophy
- Regularly update menus to meet guest expectations, seasonal availability, and profitability goals
- Create special tasting menus and exclusive dishes for VIPs and events
- Ensure every dish meets highest standards of quality, taste, and presentation
- Maintain a presence in the kitchen during service to oversee food production and quality control
- Engage with guests to gather feedback and address any concerns
- Manage kitchen budget including labor, food, and supply costs
- Analyze food costs, revenue, and waste to optimize profitability
- Ensure maintenance of kitchen equipment and report malfunctions
- Monitor procurement of high-quality, sustainable ingredients
- Ensure compliance with food safety and sanitation regulations
- Lead kitchen inspections and staff training on safety and hygiene practices
- Train, mentor, and develop kitchen staff providing feedback and performance evaluations
- Maintain professionalism, organization, and work ethic as a leadership example
Job Location
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