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. Denū Hotel & Spa is a forthcoming luxury lifestyle property from Pacific Hospitality Groups Meritage Collection, opening September 2026 in the heart of downtown Phoenix. The hotels culinary program is rooted in modern Sonoran expression — celebrating Arizonas 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 hotels 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 Phoenixs most anticipated social destinations. Blend Café serves as the hotels 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 Denūs 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 Phoenixs most anticipated hotel openings. 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 What You Will Bring Qualifications 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
Physical Requirements:
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.
