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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,000.00 - $97,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Career growth opportunities
Job Description
Pacific Hospitality Group is a distinguished hospitality company that prides itself on its owner/operator model, enabling a powerful synergy between investment and hands-on operational management. Established with a family-focused ethos, the group is deeply committed to long-term property holdings that foster sustainable business growth and career advancement for its team members. With a core vision centered on enriching people’s lives, Pacific Hospitality Group delivers memorable guest experiences, actively contributes to community development, and upholds spiritual values by honoring God through every endeavor. The company’s guiding principles—integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment—serve as... Show More
Job Requirements
- Culinary degree or equivalent professional training preferred
- 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
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 equipment selection
- 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 that balance 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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