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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Pacific Hospitality Group is a distinguished company that operates with a unique owner/operator approach, dedicated to providing exceptional value to both investors and team members. As a family-focused organization, the group is committed to long-term holds that nurture sustainable business growth and personal development of its employees. Their overarching vision is to enrich people’s lives by delivering memorable experiences, contributing positively to communities, and honoring God in every action they undertake. Emphasizing principles such as integrity, compliance, value creation, and principled entrepreneurship, Pacific Hospitality Group creates a corporate culture grounded in respect, humility, knowledge, and fulfillment. The company’s commitment to... Show More
Job Requirements
- Minimum 8 to 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 to 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 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
- Oversee all banquet and catering culinary operations from large-scale events to high-end 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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