Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Pacific Hospitality Group is a renowned family-focused hospitality company that operates with a distinctive owner/operator approach, delivering exceptional value to investors and team members alike. Known for its commitment to long-term asset ownership, Pacific Hospitality Group emphasizes sustainable business growth and fostering a supportive environment where team members can develop professionally and personally. Their mission centers around enriching lives by creating memorable guest experiences, supporting local communities through charitable efforts, and upholding strong ethical standards guided by a faith-based foundation. Core values such as integrity, compliance, principled entrepreneurship, customer focus, knowledge, humility, respect, and fulfillment guide every facet of the organization and its operations. The company’s dedication to excellence and long-term value creation makes it a distinguished name in the hospitality sector.
The opportunity at hand is for a Culinary Director position within the Denu Hotel & Spa, an independent restaurant operating as a unique dining concept that serves guests with the highest culinary standards. This leadership role requires an experienced professional to oversee all facets of culinary operations including menu planning, food preparation, quality control, presentation, and guest satisfaction. The Culinary Director will be responsible for guiding and managing a diverse culinary team comprised of managers, supervisors, and kitchen staff. The role demands a keen focus on delivering exceptional service that exceeds guest expectations while ensuring financial success through effective budgeting and cost controls. Candidates can expect a salary commensurate with experience.
In this position, you will play a pivotal role in coordinating food production processes from procurement to service, guaranteeing compliance with local health and safety regulations, and driving continuous improvement in all culinary aspects. Your leadership will extend to mentoring team members, managing schedules, overseeing training initiatives, and implementing strategies to minimize waste and optimize portion control. As a key collaborator with food and beverage leadership, you will help evolve the menu and dining concept in alignment with customer preferences and market trends. This role offers the rewarding challenge of blending operational oversight with creative culinary innovation, requiring excellent communication and interpersonal skills to foster a collaborative and high-performing work environment.
Working in a fast-paced, high-volume kitchen environment, the Culinary Director must remain focused on safety, detail, and quality to ensure guest satisfaction and achieve financial targets. This role demands physical endurance given the exposure to high kitchen temperatures, extended periods of standing and walking, and occasional lifting of heavy materials. The company values professionalism and expects all team members to maintain a polished appearance and demeanor, fostering a positive and respectful work culture.
Pacific Hospitality Group champions equal employment opportunities and prohibits discrimination and harassment on any basis protected by law. This inclusive approach is reflected across all employment practices including recruiting, hiring, compensation, training, promotion, and termination. This position offers a rewarding career path for those passionate about culinary leadership within the luxury hospitality industry, committed to delivering exceptional guest experiences while upholding the company’s principles and vision.
The opportunity at hand is for a Culinary Director position within the Denu Hotel & Spa, an independent restaurant operating as a unique dining concept that serves guests with the highest culinary standards. This leadership role requires an experienced professional to oversee all facets of culinary operations including menu planning, food preparation, quality control, presentation, and guest satisfaction. The Culinary Director will be responsible for guiding and managing a diverse culinary team comprised of managers, supervisors, and kitchen staff. The role demands a keen focus on delivering exceptional service that exceeds guest expectations while ensuring financial success through effective budgeting and cost controls. Candidates can expect a salary commensurate with experience.
In this position, you will play a pivotal role in coordinating food production processes from procurement to service, guaranteeing compliance with local health and safety regulations, and driving continuous improvement in all culinary aspects. Your leadership will extend to mentoring team members, managing schedules, overseeing training initiatives, and implementing strategies to minimize waste and optimize portion control. As a key collaborator with food and beverage leadership, you will help evolve the menu and dining concept in alignment with customer preferences and market trends. This role offers the rewarding challenge of blending operational oversight with creative culinary innovation, requiring excellent communication and interpersonal skills to foster a collaborative and high-performing work environment.
Working in a fast-paced, high-volume kitchen environment, the Culinary Director must remain focused on safety, detail, and quality to ensure guest satisfaction and achieve financial targets. This role demands physical endurance given the exposure to high kitchen temperatures, extended periods of standing and walking, and occasional lifting of heavy materials. The company values professionalism and expects all team members to maintain a polished appearance and demeanor, fostering a positive and respectful work culture.
Pacific Hospitality Group champions equal employment opportunities and prohibits discrimination and harassment on any basis protected by law. This inclusive approach is reflected across all employment practices including recruiting, hiring, compensation, training, promotion, and termination. This position offers a rewarding career path for those passionate about culinary leadership within the luxury hospitality industry, committed to delivering exceptional guest experiences while upholding the company’s principles and vision.
Job Requirements
- High school diploma or equivalent
- completion of an approved culinary program or apprenticeship preferred
- minimum of 5 years progressive culinary leadership experience in high-quality food and beverage operations
- food handler certification required
- ServSafe certification required
- ability to work flexible schedules including weekends and holidays
- ability to stand and walk for extended periods
- ability to lift up to 50 pounds
- ability to work in high-temperature kitchen environments
- professional appearance and demeanor required
Job Qualifications
- Completion of an approved culinary program or apprenticeship preferred
- progressive culinary leadership experience in high-quality food and beverage operations
- strong knowledge of luxury culinary standards, guest relations, and service etiquette
- ability to lead and develop teams in high-volume environments
- knowledge of budgeting, forecasting, and operational planning
- strong communication, leadership, and interpersonal skills
- proficiency with Microsoft Office and relevant hotel/restaurant systems
- ability to read, write, and communicate effectively in English
- bilingual Spanish a plus
- food handler certification required
- ServSafe certification required
- ability to work flexible schedules including weekends and holidays
- professional appearance and demeanor required
Job Duties
- Provides guidance and direction to ensure overall restaurant success and profitability
- manages subordinate managers, supervisors, and culinary team members and oversees hiring, training, scheduling, and performance management
- plans department goals and directs team members to achieve results
- monitors day-to-day culinary operations to ensure product quality, presentation, and service exceed guest expectations
- takes corrective action as needed to maintain standards
- achieves budgeted revenues, controls expenses, and maximizes profitability through forecasting and reporting
- ensures portion control and minimizes waste or loss of supplies
- circulates through kitchen and service areas to ensure exceptional food quality and guest satisfaction
- handles guest concerns and complaints promptly
- plans and manages procurement, production, preparation, and presentation of all food
- interacts with guests to assess satisfaction and implement improvements
- collaborates with Food & Beverage leadership on menu development and concept evolution
- ensures compliance with all food handling, sanitation, and safety regulations
- performs administrative duties including budgeting, forecasting, reporting, and meetings
- monitors operational flow and team performance to anticipate and resolve issues
- maintains compliance with OSHA, PPE, and safety policies
- maintains regular attendance and reliability
- makes merit recommendations, promotions, and reclassifications within company policy
- approves leave and scheduling requests
- develops and manages departmental budgets and labor costs
- resolves guest complaints and escalates when necessary
- reports unsafe conditions, maintenance issues, and unusual incidents
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
