Opening Executive Chef
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. Outlet oversight in addition to Banquets & Catering, In Room Dining, and Cafeteria is: 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 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
- 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
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
Benefits
- equal employment opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
