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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Pacific Hospitality Group is a distinguished hospitality company that operates under a unique owner/operator business model focused on creating long-term value for both investors and team members. As a family-oriented organization, the group places a high priority on sustainable business growth and the professional development of its workforce. The company’s mission is to enrich people’s lives by delivering memorable experiences, contributing positively to local communities, and honoring God in all aspects of its operations. The guiding principles of Pacific Hospitality Group emphasize integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, adaptability to change, humility, respect, and personal fulfillment. These... Show More
Job Requirements
- 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
Job Qualifications
- 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
- 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
Job Duties
- Lead culinary planning and execution for the hotel opening including kitchen design input 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
- Oversee all banquet and catering culinary operations including large-scale events and social functions
- Design banquet menus balancing 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
- 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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