Opening Chef de Cuisine - Sarten Restaurant

Pacific Hospitality Group • Phoenix, AZ

9d • Onsite

About The Position

Directs and oversees culinary operations of an independent restaurant within Denu Hotel & Spa that operates as a distinct dining concept. Responsibilities include planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. Salary dependent on Experience. Denū Hotel & Spa is a forthcoming luxury lifestyle property from Pacific Hospitality Group's Meritage Collection, opening September 2026 in the heart of downtown Phoenix. The hotel's culinary program is rooted in modern Sonoran expression — celebrating Arizona's regional ingredients, seasonal availability, and the bold flavors of Latin and Mediterranean influence. The Chef de Cuisine will oversee culinary operations across three distinct outlets: Sartén Kitchen & Bar is the hotel's flagship all-day restaurant and culinary centerpiece, offering a refined yet approachable menu built around contemporary technique, seasonal ingredients, and balanced flavor. Sartén also features a private dining room serving as a premier venue for executive dinners and VIP events. Nidos Rooftop Bar brings Latin-Mediterranean flavors to a dramatic skyline setting, pairing artisan cocktails with a curated food menu built around regional ingredients. Evenings at Nidos are elevated with live music and DJ programming, making it one of downtown Phoenix's most anticipated social destinations. Blend Café serves as the hotel's street-level café, offering specialty espresso, artisan teas, house-made pastries, and wellness-focused grab-and-go selections for guests and the surrounding downtown community. Together, these three outlets reflect Denū's commitment to thoughtful, locally rooted hospitality — and represent an exceptional opportunity for a culinary leader to help shape the food and beverage identity of one of Phoenix's most anticipated hotel openings.

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

Nice To Haves

• bilingual Spanish a plus

Responsibilities

• 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
• 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

Benefits

• We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree