OPENING Executive Chef

Pacific Hospitality Group

Phoenix, AZ

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JOB DETAILS

SKILLS

Business Growth, Catering Services, Cook Dishes, Cost Control, Culinary Operations, Customer Relations, Entrepreneurship, Equal Employment Opportunity (EEO), Equipment Selection, Food Quality, Food Safety, Genetics, Leadership, Mentoring, Menu Development, Plating Processes, Production Systems, Quality Management, Restaurant, Revenue Growth, Safety Standards, Sales, Sanitation, Team Building, Team Lead/Manager

LOCATION

Phoenix, AZ

POSTED

Today

Company Description:Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.Our Guiding Principles:Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & FulfillmentJob DescriptionPosition OverviewThe Executive Chef is the culinary visionary and operational leader responsible for defining, launching, and executing the food program at Denu Hotel & Spa. This role requires deep expertise in high-volume banquet and catering operations, alongside strong restaurant leadership, menu development, and team building for a brand-new independent hotel.Hiring Date May 2026Key ResponsibilitiesPre-Opening & Concept DevelopmentLead culinary planning and execution for the hotel opening, including kitchen design input, equipment selection, and menu developmentCreate cohesive culinary concepts across restaurants, bars, banquets, catering, and in-room diningEstablish recipes, plating standards, production systems, and quality controlsRecruit, train, and develop the full culinary team from the ground upBanquet & Catering MasteryOversee all banquet and catering culinary operations, from large-scale events to high-end social functionsDesign banquet menus that balance creativity, efficiency, cost control, and scalabilityEnsure flawless execution of high-volume events while maintaining food quality and consistencyPartner with sales and events teams to support revenue growth and guest satisfactionDaily Operations & LeadershipManage day-to-day kitchen operations across all outletsMaintain rigorous standards for food safety, sanitation, and complianceControl food costs, labor, and inventory to meet financial objectivesMentor and develop sous chefs and culinary leaders to build long-term bench strengthQualifications & ExperienceMinimum 8-10 years of culinary leadership experience in full-service hotels or luxury hospitalityDemonstrated mastery of banquet and large-scale culinary operations within a hotel environmentPrior experience participating in or leading new hotel or major restaurant openingsStrong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influencesCulinary degree or equivalent professional training preferredCulinary & Leadership StyleOperationally disciplined with a creative edgeConfident leading large teams under pressureCollaborative partner to operations, events, and ownershipPassionate about consistency, mentorship, and executionWe provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

About the Company

Pacific Hospitality Group

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