OPENING 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 peoples 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 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 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 810 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 policy applies to all terms and conditions of employment including recruiting hiring placement promotion termination layoff recall transfer leaves of absence compensation and training.