Opening Chef de Cuisine - Sarten Restaurant

Phoenix, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

Pacific Hospitality Group is a distinguished hospitality company known for its owner/operator approach, which creates unique value for both investors and team members. This family-focused organization is deeply committed to long-term holdings, enabling sustained business growth and development of its team. The company’s vision centers around enriching lives by offering memorable experiences, giving back to the community, and honoring God in all endeavors. With a strong focus on integrity, compliance, and principled entrepreneurship, Pacific Hospitality Group is dedicated to delivering exceptional hospitality experiences rooted in customer focus, knowledge, respect, and fulfillment. The group follows rigorous guiding principles that include humility, change, value creation, and respect, all of which shape the corporate culture and strategic objectives.

Denu Hotel & Spa, a forthcoming luxury lifestyle hotel under Pacific Hospitality Group's Meritage Collection, is set to open in September 2026 in downtown Phoenix. This distinctive hotel embraces modern Sonoran expression, celebrating the rich culinary heritage of Arizona with a seasonal and ingredient-driven approach deeply influenced by Latin and Mediterranean flavors. The culinary program at Denu Hotel & Spa is multifaceted, featuring three unique dining outlets that bring this vision to life: Sartén Kitchen & Bar, the flagship restaurant; Nidos Rooftop Bar, a lively social destination with Latin-Mediterranean inspired cuisine and craft cocktails; and Blend Café, a street-level café offering specialty espresso, artisan teas, house-made pastries, and wellness-focused grab-and-go selections. Together, these venues reflect the hotel’s commitment to thoughtful, locally rooted hospitality and modern culinary excellence.

The position of Chef de Cuisine is a high-profile role within Denu Hotel & Spa, designed for an experienced culinary leader with a passion for innovative, high-quality food and beverage operations. This role directs and oversees all culinary functions across the three outlets, including planning, preparation, production, food quality, and presentation. The Chef de Cuisine plays a critical role in ensuring exceptional guest service, adherence to safety and sanitation standards, and maximizing financial profitability. This leadership role involves managing subordinate managers, supervisors, and culinary team members, overseeing hiring, training, scheduling, and performance management to build a highly skilled and motivated team.

Responsibilities extend beyond kitchen management, requiring collaboration with Food & Beverage leadership on menu development and concept evolution to stay aligned with the hotel’s culinary vision. The Chef de Cuisine ensures operations run smoothly while maintaining compliance with OSHA, PPE, and other safety policies. Attention to detail in food presentation and quality, strict portion control, waste minimization, and financial oversight such as budgeting and forecasting are integral to success in this role. A strong focus on guest relations and responsiveness to feedback helps uphold the hotel’s reputation for excellence.

The role demands a skilled professional with an approved culinary program or apprenticeship, progressive culinary leadership experience, and knowledge of luxury culinary standards. Strong communication, leadership, and interpersonal skills are essential along with proficiency in Microsoft Office and relevant hotel or restaurant management systems. Food Handler and ServSafe certifications are required, along with the flexibility to work varying schedules including weekends and holidays. Physical demands include standing and walking for extended periods, working in high-temperature environments, and lifting up to 50 pounds, among other requirements.

Salary for this position is dependent on experience, offering an excellent opportunity for culinary professionals eager to be a key part of one of Phoenix’s most anticipated hotel openings and to contribute to a company known for sustainable growth and enriching people’s lives.

Job Requirements

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 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