Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Pacific Hospitality Group is a distinguished hospitality company that stands out through its unique owner/operator approach, focusing on long-term value creation and sustainable growth. This family-focused company is deeply committed to enriching people's lives by delivering memorable experiences, giving back to communities, and honoring God in all its operations. As a company that prioritizes integrity, compliance, principled entrepreneurship, customer focus, and humility, Pacific Hospitality Group cultivates an environment where employees and investors find a lasting value. Their portfolio includes operating businesses with an emphasis on long-term holdings, fostering not only business growth but also team member development and satisfaction.
One of the prominent divisions under Pacific Hospitality Group is the culinary operation of Denu Hotel & Spa, which includes an independently operated restaurant boasting a distinct dining concept. The company is currently seeking a dedicated culinary leader to direct and oversee all culinary operations within this restaurant. This role is crucial in ensuring the restaurant achieves outstanding guest service and financial profitability while strictly adhering to all safety and sanitation standards and regulations. This position typically offers a salary dependent on experience, reflecting the importance and expertise required.
The Culinary Director role involves comprehensive oversight of the entire culinary process, including planning, preparation, production, food quality, and presentation. The successful candidate will lead subordinate managers, supervisors, and culinary team members through effective hiring, training, scheduling, and performance management to ensure the highest standards of culinary excellence. They will be responsible for setting department goals, monitoring daily operations to exceed guest expectations, maintaining food safety compliance, and managing budgets to maximize profitability. This role demands a hands-on leader capable of providing guidance to the team, taking corrective action when standards are not met, and maintaining a smooth operational flow within the kitchen and service areas.
Furthermore, this position requires active engagement with guests to assess satisfaction levels, handle complaints promptly, and incorporate improvements. Collaboration with Food & Beverage leadership on menu development and concept evolution is also a key component of this role. In addition to managing culinary operations, the director will perform important administrative duties such as budgeting, forecasting, and reporting. Emphasis is placed on maintaining compliance with all safety regulations, including OSHA and PPE policies, while fostering a reliable attendance and professional demeanor.
The ideal candidate will have completed an approved culinary program or apprenticeship and possess progressive leadership experience within high-quality food and beverage operations. Strong knowledge of luxury culinary standards, guest relations, and service etiquette is essential. This individual must be skilled in team leadership in high-volume environments and have a strong grasp of budgeting, forecasting, and operational planning. Effective communication, leadership, and interpersonal skills are vital, along with proficiency in Microsoft Office and relevant hotel or restaurant systems. A Food Handler certification and ServSafe certification are required, alongside the ability to work flexible schedules including weekends and holidays.
This role includes physically demanding tasks such as standing and walking for long periods, working in high-temperature environments, lifting up to 50 pounds, and continuously operating in a fast-paced, high-volume kitchen while maintaining safety and attention to detail. Pacific Hospitality Group embraces equal employment opportunity, prohibiting discrimination of any form across various protected categories, thus promoting an inclusive and diverse workplace. This policy extends to all employment terms and conditions, underscoring the company’s commitment to fairness and respect in recruitment, hiring, training, and beyond.
One of the prominent divisions under Pacific Hospitality Group is the culinary operation of Denu Hotel & Spa, which includes an independently operated restaurant boasting a distinct dining concept. The company is currently seeking a dedicated culinary leader to direct and oversee all culinary operations within this restaurant. This role is crucial in ensuring the restaurant achieves outstanding guest service and financial profitability while strictly adhering to all safety and sanitation standards and regulations. This position typically offers a salary dependent on experience, reflecting the importance and expertise required.
The Culinary Director role involves comprehensive oversight of the entire culinary process, including planning, preparation, production, food quality, and presentation. The successful candidate will lead subordinate managers, supervisors, and culinary team members through effective hiring, training, scheduling, and performance management to ensure the highest standards of culinary excellence. They will be responsible for setting department goals, monitoring daily operations to exceed guest expectations, maintaining food safety compliance, and managing budgets to maximize profitability. This role demands a hands-on leader capable of providing guidance to the team, taking corrective action when standards are not met, and maintaining a smooth operational flow within the kitchen and service areas.
Furthermore, this position requires active engagement with guests to assess satisfaction levels, handle complaints promptly, and incorporate improvements. Collaboration with Food & Beverage leadership on menu development and concept evolution is also a key component of this role. In addition to managing culinary operations, the director will perform important administrative duties such as budgeting, forecasting, and reporting. Emphasis is placed on maintaining compliance with all safety regulations, including OSHA and PPE policies, while fostering a reliable attendance and professional demeanor.
The ideal candidate will have completed an approved culinary program or apprenticeship and possess progressive leadership experience within high-quality food and beverage operations. Strong knowledge of luxury culinary standards, guest relations, and service etiquette is essential. This individual must be skilled in team leadership in high-volume environments and have a strong grasp of budgeting, forecasting, and operational planning. Effective communication, leadership, and interpersonal skills are vital, along with proficiency in Microsoft Office and relevant hotel or restaurant systems. A Food Handler certification and ServSafe certification are required, alongside the ability to work flexible schedules including weekends and holidays.
This role includes physically demanding tasks such as standing and walking for long periods, working in high-temperature environments, lifting up to 50 pounds, and continuously operating in a fast-paced, high-volume kitchen while maintaining safety and attention to detail. Pacific Hospitality Group embraces equal employment opportunity, prohibiting discrimination of any form across various protected categories, thus promoting an inclusive and diverse workplace. This policy extends to all employment terms and conditions, underscoring the company’s commitment to fairness and respect in recruitment, hiring, training, and beyond.
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 or restaurant systems
- ability to read, write, and communicate effectively in English
- 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 or 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
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