Executive Chef & B - Embassy Suites by Hilton San Francisco Airport Oyster Point

Embassy Suites by San Francisco Airport Oyster Point is seeking an Executive Chef & B to lead the food and beverage operations!

In this role, you will report directly to the Hotel General Manager and oversee the Front-of-House and Culinary operations. You will have a team of a Food & Beverage Manager, Supervisor, 15 Front-of-House team members and 7 Cooks.

The ideal candidate will have at least two years of senior culinary and Food & Beverage leadership experience, ideally overseeing kitchen operations, outlets, and banquets within a hotel environment. We are seeking a hands-on leader with strong culinary expertise, beverage knowledge, and financial acumen, including budgeting, forecasting, and cost control. Excellent communication and organizational skills, along with a proven ability to develop high-performing teams and foster a positive workplace culture, are essential.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Chef & B, and success of all hotel's food, beverage culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Support seamless operations: Assist in managing daily food and beverage operations, including guest service, quality control, inventory, reservations, marketing, and reporting
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Support team performance and development: Assist in supervising and developing team members by providing training, scheduling, feedback and recognition to foster a positive and productive work environment
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing #LI-JP2