Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $120,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
Career advancement opportunities
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Job Description
Hotel Nikko San Francisco is a premier luxury hotel located at 222 Mason Street in the heart of San Francisco, California. Renowned for its exceptional hospitality, the hotel offers guests an unparalleled experience that combines traditional Japanese aesthetics with modern comfort and sophistication. With elegant accommodations, state-of-the-art amenities, and premier dining options, Hotel Nikko San Francisco attracts both business and leisure travelers seeking a distinctive and authentic Japanese hospitality experience in the vibrant city of San Francisco. The hotel's commitment to excellence is reflected in its meticulously crafted services and its dedication to providing a memorable stay to every guest.Show More
Job Requirements
- Ability to work in a fast-paced kitchen environment, standing for extended periods
- Ability to lift up to 50 lbs and perform physical tasks like bending, twisting, and kneeling
- Ability to work long hours, including nights, weekends, and holidays, based on hotel operations and events
- Culinary arts degree or equivalent formal culinary training
- Minimum of 10 years of culinary experience, including at least 5 years in senior kitchen leadership
- Extensive knowledge of authentic Japanese cuisine and fusion culinary techniques
- Proven leadership skills to manage and inspire kitchen staff
- Strong expertise in menu development and kitchen financial management
- Commitment to upholding food safety and sanitation standards
- Excellent organizational, time management, and communication skills
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 a luxury hotel or fine dining environment
- Extensive knowledge of authentic Japanese cuisine and the ability to blend traditional Japanese flavors with California, French, and American culinary techniques
- Proven ability to lead and inspire kitchen staff, fostering a positive and creative work environment
- Strong menu development and recipe creation skills, with a keen eye for seasonal and fresh ingredients
- Expertise in food costing, inventory control, and kitchen budgeting, with a focus on minimizing waste and maximizing profit
- In-depth understanding of food safety and sanitation standards, with a commitment to maintaining the highest cleanliness and health regulations
- Exceptional organizational and time management skills, with the ability to handle multiple tasks and make quick decisions in high-pressure environments
- Ability to communicate effectively with guests, staff, and management, both verbally and in writing
Job Duties
- Lead and manage all kitchen operations, including menu development, food preparation, presentation, and service for both restaurant and banquet operations
- Oversee the creation of menus that highlight authentic Japanese dishes while incorporating innovative fusion elements from California, French, and American cuisines
- Develop and maintain standardized recipes and plating guidelines to ensure consistency, quality, and presentation across all culinary offerings
- Implement and oversee food cost control systems, including portioning, pricing, inventory management, and daily ordering
- Supervise kitchen staff, including sous chefs, line cooks, pastry chefs, and other kitchen personnel, ensuring they are trained and adhere to operational standards
- Foster a culture of creativity, innovation, and culinary excellence, encouraging staff to continuously elevate their skills and explore new techniques
- Collaborate with the Director of Food & Beverage to design seasonal and event-specific menus that reflect the hotel's culinary philosophy set by ownership, focusing on fresh, high-quality ingredients and the fusion of Japanese, Californian, French, and American flavors
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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