Job Overview
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $140,000.00
Benefits
Medical insurance
Dental Insurance
Paid Time Off
Vision Insurance
401K Matching
Life insurance
Flexible spending account
Job Description
Hotel Nikko San Francisco is a distinguished luxury hotel located just off the bustling Union Square in downtown San Francisco. Boasting 532 elegantly appointed guest rooms and suites, the property offers 22,000 square feet of versatile meeting and banquet space suitable for various events, from corporate conferences to celebratory gatherings. The hotel features five exceptional food and beverage outlets, including 24-hour Room Service, ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein's at the Nikko, each providing unique dining experiences that emphasize quality, ambiance, and innovation. The hotel’s culture is deeply rooted in five core values: Service, Collaboration, Credibility,... Show More
Job Requirements
- Ability to work in fast-paced kitchen environment standing for extended periods
- Ability to lift up to 50 lbs and perform physical tasks like bending twisting and kneeling
- Willingness to work long hours including nights weekends and holidays
- Flexibility to accommodate varying restaurant hours events and guest needs
- Commitment to maintaining high standards of professionalism and work ethic
Job Qualifications
- Culinary arts degree or equivalent formal culinary training
- Minimum of 10 years of culinary experience with at least 5 years in a senior kitchen leadership role preferably in luxury hotel or fine dining environment
- Extensive knowledge of authentic Japanese cuisine and ability to blend with California French and American culinary techniques
- Proven leadership and team management skills
- Strong menu development and recipe creation skills
- Expertise in food costing inventory control and kitchen budgeting
- In-depth understanding of food safety and sanitation standards
- Excellent organizational time management and communication skills
Job Duties
- Lead and manage all kitchen operations including menu development food preparation presentation and service for restaurant and banquet operations
- Oversee creation of menus that highlight authentic Japanese dishes and incorporate fusion elements from California French and American cuisines
- Develop and maintain standardized recipes and plating guidelines ensuring consistency quality and presentation
- Implement and oversee food cost control systems including portioning pricing inventory management and daily ordering
- Supervise kitchen staff ensuring proper training and adherence to operational standards
- Foster a culture of creativity innovation and culinary excellence among kitchen staff
- Ensure compliance with food safety sanitation regulations and lead regular kitchen inspections
Job Location
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