Restaurant Chef

Pacific Hospitality Group • Phoenix, AZ

2d

About The Position

Position Summary 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.

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
• Ability to work flexible schedules including weekends and holidays
• Professional appearance and demeanor required
• Requires standing and walking for extended periods, working in high-temperature kitchen environments, and lifting up to 50 pounds. Involves frequent movement, exposure to kitchen equipment, noise, and temperature variations. Must be able to perform duties in a fast-paced, high-volume environment while maintaining safety and attention to detail.

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
• 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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees