Restaurant Chef

Glendale, 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

Career development opportunities

Flexible spending account

Job Description

Pacific Hospitality Group is a distinguished owner/operator hospitality company that is deeply committed to its employees, investors, and guests through a unique value proposition focused on long-term growth and sustainable success. As a family-oriented enterprise, the company is dedicated to fostering a supportive work environment that encourages professional growth for team members while delivering exceptional service experiences. Their founding principles of integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment shape every aspect of their operations. Pacific Hospitality Group's vision goes beyond just providing hospitality services; it aims to enrich people's lives by creating memorable experiences, giving back to the community, and honoring God in all that they do, reinforcing their holistic and community-driven approach to business.

This role is an exciting leadership opportunity within the Denu Hotel & Spa, a respected establishment featuring an independent restaurant that operates as a distinct dining concept known for its high culinary standards and guest-centric service. The position involves overseeing all culinary operations to ensure excellence in food quality, preparation, and presentation. As the culinary operations leader, you will be responsible for directing and motivating a team of culinary professionals, managing day-to-day kitchen activities while upholding stringent safety and sanitation standards. This role offers the chance to significantly influence the food and beverage segment through strategic collaboration with the leadership team on menu development and concept evolution.

The ideal candidate will have a proven background in culinary leadership within luxury hospitality environments and the ability to drive profitability and operational efficiency. You will be expected to maintain high-quality food production, manage budgets, control expenses, minimize waste, and ensure exceptional guest satisfaction. Your leadership will extend to hiring, training, and performance management of culinary teams, fostering a culture of continuous improvement and adherence to compliance standards such as OSHA and PPE guidelines. Compensation is competitive and will be based on your experience, with the opportunity to contribute meaningfully to an esteemed company with a strong ethical foundation and growth mindset. This role demands a professional appearance, excellent communication skills, and a readiness to work flexible hours including weekends and holidays, making it perfect for a committed culinary professional eager to advance their career within an innovative and value-centered hospitality group.

Job Requirements

completion of an approved culinary program or apprenticeship preferred
progressive culinary leadership experience in high-quality food and beverage operations
knowledge of budgeting, forecasting, and operational planning
strong communication, leadership, and interpersonal skills
proficiency with Microsoft Office and relevant hotel/restaurant systems
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