Executive Chef

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, & Fulfillment

Job Description

Position Overview

The 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 2026

Key Responsibilities

Pre-Opening & Concept Development

Lead culinary planning and execution for the hotel opening, including kitchen design input, equipment selection, and menu development
Create cohesive culinary concepts across restaurants, bars, banquets, catering, and in-room dining
Establish recipes, plating standards, production systems, and quality controls
Recruit, train, and develop the full culinary team from the ground up

Banquet & Catering Mastery

Oversee all banquet and catering culinary operations, from large-scale events to high-end social functions
Design banquet menus that balance creativity, efficiency, cost control, and scalability
Ensure flawless execution of high-volume events while maintaining food quality and consistency
Partner with sales and events teams to support revenue growth and guest satisfaction

Daily Operations & Leadership

Manage day-to-day kitchen operations across all outlets
Maintain rigorous standards for food safety, sanitation, and compliance
Control food costs, labor, and inventory to meet financial objectives
Mentor and develop sous chefs and culinary leaders to build long-term bench strength

Qualifications & Experience

Minimum 8–10 years of culinary leadership experience in full-service hotels or luxury hospitality
Demonstrated mastery of banquet and large-scale culinary operations within a hotel environment
Prior experience participating in or leading new hotel or major restaurant openings
Strong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influences
Culinary degree or equivalent professional training preferred

Culinary & Leadership Style

Operationally disciplined with a creative edge
Confident leading large teams under pressure
Collaborative partner to operations, events, and ownership
Passionate about consistency, mentorship, and execution

We 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.