Executive Sous Chef - Bourbon Steak

The Westin St. Francis San Francisco on Union Square is a historic and iconic hotel located in the heart of San Francisco, California. This prestigious property is part of Marriott International, a leading global hospitality company dedicated to delivering exceptional guest experiences and fostering inclusive work environments. At The Westin St. Francis, guests enjoy a blend of classic elegance and modern wellness-focused amenities, reflecting the brand's commitment to empowering guests to be the best version of themselves. The hotel provides a vibrant atmosphere for both guests and associates, incorporating a culture that values diversity, inclusion, and well-being. Marriott International is committed to equal opportunity employment and embraces the unique backgrounds and talents of its team members, ensuring an environment where innovative ideas and passionate service can thrive.

This Full-Time Management position at The Westin St. Francis San Francisco focuses on culinary leadership within the food and beverage division, offering an annual salary range between $105,000 and $144,000 with bonus eligibility. The role involves exhibiting culinary talents and managing food-related functions across multiple outlets including banquets, room service, restaurants, bars and lounges, and employee cafeteria. This position is integral to improving guest and employee satisfaction through high-quality food production, operational excellence, and effective team leadership. The culinary manager will oversee kitchen operations, ensuring that all food preparation adheres to sanitation and safety standards while maintaining the brand's quality and presentation requirements.

Internally, this role entails guiding and developing culinary staff, setting performance standards, and fostering a collaborative team environment characterized by mutual trust and respect. The ideal candidate will be responsible for directing daily kitchen activities, staffing decisions, menu development, and cost control efforts, including budgeting and managing controllable expenses such as food costs, supplies, and equipment. In addition, this management role involves maintaining open communication channels with employees, soliciting feedback, and addressing concerns through an open-door policy.

The position demands hands-on leadership capabilities, with the culinary manager functioning as a role model who demonstrates appropriate behaviors, influences team members, and ensures consistent application of property policies. Operational responsibilities include reviewing staffing levels to meet guest service and financial objectives, managing employee training on cooking techniques and food knowledge, and handling progressive discipline procedures as necessary.

Customer service excellence is a cornerstone of the role, with expectations to deliver service that exceeds guest satisfaction and retention standards. The culinary manager is tasked with managing quality control of raw and cooked food, directing food presentation and decorative displays, monitoring compliance with food handling certifications, and creating an inviting atmosphere for guests. Addressing guest feedback, complaints, and ensuring service effectiveness are also key elements of this position.

Moreover, the role encompasses human resource activities such as coaching, mentoring, and performance appraisals for direct report managers. Collaboration with banquet and catering teams is essential to align menu composition and service delivery. The culinary leader must also analyze operational data to identify solutions and drive continuous improvement. This opportunity represents a meaningful career path within one of the world’s premier hospitality brands, recognized for fostering associate wellness and growth. Candidates who are passionate, energetic, optimistic, and committed to personal well-being will thrive at The Westin St. Francis and contribute to its reputation as a wellness-focused hospitality leader.