Opening Chef de Cuisine - Sarten Restaurant

Goodyear, AZ, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $66,000.00 - $90,400.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Professional development opportunities

401(k) Plan

Employee Discounts

flexible schedule

Job Description

Pacific Hospitality Group is a distinguished hospitality company that operates with a unique owner/operator approach, prioritizing long-term holds and sustainable growth. Renowned for its family-focused values, the company is dedicated to enriching people's lives through memorable experiences, giving back to communities, and honoring God in all its endeavors. Pacific Hospitality Group operates various luxury lifestyle properties, emphasizing integrity, compliance, customer focus, and value creation as part of its guiding principles. The company fosters a culture grounded in principled entrepreneurship, humility, respect, and fulfillment, aiming to nurture both business growth and the professional development of its team members.

One of the upcoming exciting ventures by Pacific Hospitality Group is the Denu Hotel & Spa, a luxury lifestyle property set to open in September 2026 in downtown Phoenix. This innovative hotel combines modern Sonoran culinary expression with the bold flavors of Latin and Mediterranean influences, reflecting Arizona's rich regional ingredients and seasonal availability. The hotel's culinary program includes three distinct dining outlets: Sarten Kitchen & Bar, the flagship all-day restaurant; Nidos Rooftop Bar, offering a vibrant social setting with Latin-Mediterranean flavors; and Blend Cafe, a street-level cafe serving specialty espresso, artisan teas, and wellness-focused grab-and-go selections.

The role of Chef de Cuisine at Denu Hotel & Spa is a pivotal leadership position overseeing culinary operations across these three outlets. This independent restaurant concept demands a dynamic culinary leader responsible for culinary planning, food preparation, production, quality, and presentation. The Chef de Cuisine plays a critical role in delivering exceptional guest service and ensuring financial profitability. This position involves guiding and managing culinary teams, maintaining safety and sanitation standards, and collaborating closely with Food & Beverage leadership on menu development and concept evolution.

Salary for this position is competitive and dependent on experience, reflecting the importance of culinary excellence within this luxury hospitality environment. The successful candidate will have the chance to shape the culinary identity of a highly anticipated hotel opening, making significant contributions to Denu’s commitment to thoughtful, locally rooted hospitality and sustainable growth within Phoenix's vibrant downtown hospitality scene. This opportunity is ideal for seasoned culinary professionals passionate about delivering high-quality food and exceptional guest experiences in a fast-paced, high-volume setting, while fostering a culture of collaboration and continuous improvement.

Job Requirements

Completion of an approved culinary program or apprenticeship preferred
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 read, write, and communicate effectively in English
Professional appearance and demeanor required
Standing and walking for extended periods
Ability to work in high-temperature kitchen environments
Ability to lift up to 50 pounds
Ability to perform duties in a fast-paced, high-volume environment while maintaining safety and attention to detail

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