Executive Chef - PLS on Post

Hotel Zeppelin is a distinctive and vibrant hotel located in the heart of San Francisco, celebrated for its unique nod to the city’s counterculture and its bold, cheeky approach to hospitality. This establishment is not just a place for guests to stay but a lively hub that embraces creativity, individuality, and a revolutionary spirit. As part of Sage Hospitality Group, Hotel Zeppelin benefits from the vision and expertise of a renowned hospitality company dedicated to excellence, innovation, and enriching the lives of both its guests and employees. Sage Hospitality Group values genuine service, community engagement, and creating unforgettable experiences, which positions Hotel Zeppelin as a standout destination for travelers seeking something beyond the ordinary in San Francisco.

We are currently seeking an experienced Executive Chef to join our dynamic team. This is an exciting opportunity for an independent thinker and a creative spirit who thrives in a fast-paced environment and is passionate about food, leadership, and culinary innovation. The Executive Chef will be responsible for planning and managing all aspects of the hotel’s kitchen operations, ensuring that food procurement, production, preparation, and presentation meet the highest standards for quality, safety, and profitability. This role plays a crucial part in driving the culinary vision of Hotel Zeppelin, reflecting its unique character and commitment to delivering outstanding gastronomic experiences.

The successful candidate will oversee both the long-term and day-to-day kitchen operations, including budgeting, menu development, and staff management. They will work closely with kitchen associates and management to hire, train, and develop team members, fostering a supportive and motivating work environment. Ensuring compliance with all health, safety, and sanitation regulations is paramount, as is maintaining the kitchen’s equipment and cleanliness to meet or exceed industry standards. The Executive Chef will also spearhead initiatives to control labor and food costs effectively while maximizing revenue and profit margins.

This position requires advanced knowledge of culinary principles and food and beverage management, as well as superior communication skills to interact with staff, guests, and management. Physical stamina and the ability to work in varying temperature conditions, from freezer to hot kitchen environments, are necessary. Beyond culinary expertise, this role offers a platform to influence the hotel’s culture and contribute to its ongoing success through innovative menu creation and operational excellence. Joining Hotel Zeppelin means becoming part of a team that values breaking the mold, embracing risk-taking, and nurturing professional growth in a supportive atmosphere.