Restaurant Chef

Job Description: Posted Tuesday, April 14, 2026 at 4:00 AM Company Description: Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Job Description 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. What You Will Accomplish Key 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 Additional Responsibilities • 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