Executive Chef - InterContinental Mark Hopkins

The Executive Chef sets the culinary direction for the hotel and leads day-to-day kitchen operations across restaurants, lounges, in-room dining, banquets, and special events. This role develops menus that reflect the hotel’s identity and ensures the kitchen delivers consistent flavor, presentation, and service. The Executive Chef develops culinary and stewarding teams, manages food and labor costs, and partners with Food & Beverage and Catering + Events to deliver a seamless guest experience.