Executive Chef

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 the foundation for its approach to business and team culture. The group’s portfolio spans a variety of hotel properties that reflect a dedication to excellence, service, and innovative hospitality management. Hiring for the Executive Chef role at the upcoming Denu Hotel & Spa, Pacific Hospitality Group is seeking a culinary leader who will set the standard for the brand-new establishment’s food and beverage experience. This full-time position, with an anticipated start date in May 2026, offers an exciting opportunity to shape and direct all culinary facets of a new luxury hotel and spa venture within the group’s expanding portfolio.

The Executive Chef will act as both the creative culinary visionary and operational head for the Denu Hotel & Spa. This pivotal leadership role demands extensive expertise in managing high-volume banquet and catering services while also excelling in restaurant operations, menu innovation, and team leadership within full-service hotel environments. The successful candidate will spearhead the culinary planning and execution for the hotel’s pre-opening phase, providing strategic input on kitchen design and equipment, crafting cohesive culinary concepts that resonate across all dining outlets, from restaurants and bars to banquet services and in-room dining. Beyond concept development, the Executive Chef will establish standardized recipes, plating protocols, production systems, and rigorous quality assurance processes. A critical component of this role includes recruiting, training, and nurturing a talented culinary team to uphold the highest standards and foster an empowered, collaborative kitchen culture.

In addition to pre-opening responsibilities, the Executive Chef will oversee all banquet and catering operations, ensuring seamless, efficient execution of large-scale events while maintaining culinary excellence and guest satisfaction. They will design innovative banquet menus that strike the right balance between creativity, operational efficiency, and cost management, collaborating closely with sales and event teams to maximize revenue and guest experiences. This role also includes managing the daily culinary operations of all food outlets, applying stringent food safety, sanitation, and compliance standards, optimizing food costs and labor utilization to meet financial goals, and mentoring subordinate chefs to build a resilient leadership pipeline. The ideal candidate will bring 8-10 years of culinary leadership in full-service or luxury hotels, a proven track record in banquet mastery, and experience with opening new hotels or major food service concepts. Knowledge of Southwest or regionally inspired cuisine, with an openness to global culinary influences, is preferred, as is a formal culinary degree or equivalent professional certification. The Executive Chef at Denu Hotel & Spa will be an operationally disciplined yet creatively driven leader who thrives in dynamic environments and is passionate about delivering consistency, mentorship, and culinary excellence. This is not only a job but a chance to join a company that values integrity, long-term growth, and community enrichment in the hospitality industry.