OPENING Executive Chef
Human Resources•Phoenix, AZ
•Onsite
About The Position
The Executive Chef is the culinary visionary and operational leader responsible for defining, launching, and executing the food program at Denu Hotel & Spa. This role requires deep expertise in high-volume banquet and catering operations, alongside strong restaurant leadership, menu development, and team building for a brand-new independent hotel.
Requirements
- Minimum 8–10 years of culinary leadership experience in full-service hotels or luxury hospitality
- Demonstrated mastery of banquet and large-scale culinary operations within a hotel environment
- Prior experience participating in or leading new hotel or major restaurant openings
- Strong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influences
- Culinary degree or equivalent professional training preferred
- Operationally disciplined with a creative edge
- Confident leading large teams under pressure
- Collaborative partner to operations, events, and ownership
- Passionate about consistency, mentorship, and execution
Responsibilities
- Lead culinary planning and execution for the hotel opening, including kitchen design input, equipment selection, and menu development
- Create cohesive culinary concepts across restaurants, bars, banquets, catering, and in-room dining
- Establish recipes, plating standards, production systems, and quality controls
- Recruit, train, and develop the full culinary team from the ground up
- Oversee all banquet and catering culinary operations, from large-scale events to high-end social functions
- Design banquet menus that balance creativity, efficiency, cost control, and scalability
- Ensure flawless execution of high-volume events while maintaining food quality and consistency
- Partner with sales and events teams to support revenue growth and guest satisfaction
- Manage day-to-day kitchen operations across all outlets
- Maintain rigorous standards for food safety, sanitation, and compliance
- Control food costs, labor, and inventory to meet financial objectives
- Mentor and develop sous chefs and culinary leaders to build long-term bench strength
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
