Executive Chef

Glendale, AZ, USA|Onsite

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 values underscore the company culture and commitment to excellence.

The Executive Chef role at Denu Hotel & Spa represents a pivotal leadership position within the company and serves as the culinary visionary charged with developing and executing a comprehensive food program. This brand-new independent luxury hotel offers a sophisticated environment requiring an experienced culinary professional adept in high-volume banquet and catering operations as well as restaurant management. Scheduled for hiring in May 2026, this role demands expertise in culinary concept development, menu design, kitchen operations, and team leadership. The successful candidate will be entrusted with guiding the culinary team from inception through the hotel’s opening and into ongoing daily operations. They will play a critical role in contributing to the hotel’s reputation by delivering exceptional food quality and creative dining experiences that reflect regional influences with a global perspective. The Executive Chef will collaborate closely with sales, events, and ownership teams to ensure operational efficiency, maximize revenue streams, and foster a professional and motivated culinary staff through recruitment, training, and mentorship. This complex and dynamic position requires a strategic, disciplined leader passionate about consistency, innovation, and high standards in hospitality cuisine.

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