Executive Chef

Salary Range: $125,000 - $135,000Company 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, & FulfillmentJob DescriptionWHAT YOU WILL ACCOMPLISHThe Executive Chef is responsible for the overall leadership and direction of all culinary operations, with a primary focus on banquet and event execution. This role ensures the successful planning, preparation, production, and delivery of all food offerings while maintaining the highest standards of quality, consistency, and financial performance. The Executive Chef is accountable for driving operational excellence across banquet and restaurant operations, with a strong emphasis on high-volume event execution, team leadership, and cost control.Banquet & Event Leadership (Primary Focus)Lead all banquet culinary operations, ensuring consistent, high-quality execution for all eventsOversee planning, preparation, and production aligned with BEOs and event requirementsEnsure timely service, proper presentation, and consistency across all platesAct as a visible leader during events, actively supporting execution and addressing issues in real timeCollaborate with banquet leadership to ensure seamless coordination and guest satisfactionCulinary Operations ManagementDirect and oversee all culinary operations including planning, preparation, production, and presentationMonitor daily kitchen operations to ensure standards exceed guest expectationsImplement corrective actions when standards are not metDevelop menus and culinary offerings in collaboration with Food & Beverage leadershipTeam Leadership & DevelopmentLead, train, and develop culinary teams, including Sous Chefs and banquet staffOversee hiring, scheduling, performance management, and disciplinary actionsProvide direction and mentorship to ensure team success and accountabilityMaintain appropriate staffing levels based on business demands and labor targetsPlanning, Organization & ExecutionDrive structured planning for all banquet and kitchen operations, including forecasting and prep executionEnsure kitchen readiness for all events through proper organization, inventory, and staffingParticipate in weekly and monthly planning meetings to align on operations and business needsFinancial & Cost ControlAchieve budgeted revenue goals while controlling food and labor costsManage inventory, ordering, and portion control to minimize waste and maximize profitabilityUtilize forecasting tools and reports to make informed operational decisionsAlign purchasing with event volume and operational needsQuality, Consistency & Guest ExperienceEnsure consistent food quality, presentation, and portioning across all outlets and eventsCirculate through banquet and kitchen areas to monitor quality and guest satisfactionRespond to guest feedback and implement improvements as neededCompliance & SafetyMaintain strict adherence to all food safety, sanitation, and health regulationsEnsure compliance with company, local, state, and federal guidelinesAddress and resolve safety concerns immediatelyWHAT YOU WILL BRINGCompletion of an accredited Culinary Program or Apprenticeship; Associate's or Bachelor's degree in Culinary Arts or related field preferredMinimum of 4-6 years of progressive culinary leadership experience in a high-volume hotel or banquet environmentPrior Banquet Chef experience in a high-volume, luxury hotel environment strongly preferredProven expertise in large-scale banquet production, event execution, and high-quality food presentationStrong leadership presence with the ability to effectively lead, develop, and hold teams accountable in a fast-paced, time-sensitive environmentDemonstrated ability to plan, organize, and execute operations proactively, eliminating reactive or last-minute executionSolid understanding of labor management, including scheduling, forecasting, and payroll oversight to meet financial targetsExperience with ordering, inventory control, par level management, and cost containment practicesStrong communication skills with the ability to collaborate cross-functionally with banquet, purchasing, and leadership teamsComprehensive knowledge of culinary operations, including food safety and sanitation standards, quality assurance, and regulatory complianceAbility to analyze business levels and anticipate operational needs to ensure proper staffing and resource allocationHigh level of professionalism, accountability, and attention to detail, with a focus on consistency and executionWe provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Created: 2026-05-09