Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,900.00 - $97,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Life insurance
Job Description
Pacific Hospitality Group is a distinguished hospitality company known for its owner/operator approach that offers a unique value proposition to investors and team members alike. As a family-focused organization, Pacific Hospitality Group is dedicated to long-term holds, enabling sustained business growth and personal development opportunities for its team members. The company’s vision centers on enriching people's lives by providing memorable experiences, contributing meaningfully to communities, and honoring God in all endeavors. This vision is supported by core guiding principles including integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment. These values define the culture at... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality management, or related field preferred
- Minimum of 5 years of experience as an Executive Chef in a hotel or restaurant setting
- Strong leadership and team management abilities
- In-depth knowledge of food safety, sanitation, and health regulations
- Ability to manage multiple culinary units and coordinate teams effectively
- Proficient in planning, budgeting, and cost control
- Willingness to work flexible hours including weekends and holidays
Job Qualifications
- Experience as an Executive Chef at a hotel or restaurant for approximately 5 years
- Proven leadership skills in managing culinary teams
- Strong knowledge of food safety and sanitation regulations
- Ability to deliver exceptional guest service
- Competence in financial profitability management
- Excellent communication and interpersonal skills
- Positive disposition and willingness to exceed guest service expectations
Job Duties
- Direct and oversee all culinary operations including planning, preparation, production, food quality, and presentation
- Deliver outstanding guest service and financial profitability
- Ensure compliance with all safety and sanitation standards and regulations
- Provide guidance and direction to ensure overall departmental success
- Manage subordinate managers, supervisors, and lead personnel
- Interview, hire, and train team members
- Plan, assign, and direct work
- Appraise performance
- Reward and discipline team members
- Address complaints and resolve problems
- Plan department goals and direct team members to achieve results
- Monitor day-to-day culinary operations to ensure product quality, presentation, and service exceed guest expectations and meet property standards
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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