Lux Chef de Cuisine: Culinary Leader

Pacific Hospitality Group

Phoenix, Northern (AZ, KY)

Hybrid

USD 90,000 - 120,000

Full time

14 days+

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Job summary

Sartén at Denū Hotel & Spa is seeking a Chef de Cuisine to lead the culinary team across all meal periods in a luxury setting. You will guide menu development, ensure impeccable plate execution, and partner with F&B leadership to deliver a seamless dining experience.

You will coach cooks, manage food costs, uphold high sanitation standards, and respond to guest feedback to preserve exceptional hospitality. This role reports to the Executive Chef and requires a culinary degree and strong

Qualifications

Minimum 3–5 years of progressive culinary leadership experience in upscale or luxury settings.
Chef de Cuisine or comparable leadership experience strongly preferred.
Strong knowledge of kitchen operations across breakfast, lunch, brunch, and dinner.
Experience with recipe development, menu costing, production planning, and plating standards.
Current food safety certification or ability to obtain certification.

Responsibilities

Lead the daily culinary operation across all meal periods, maintaining a strong on-line presence during peak service.
Ensure all food is prepared, cooked, plated, and presented per recipes, specs, and portion standards.
Conduct daily line checks; ensure stations are ready before service.
Partner with Executive Chef on seasonal menu development, specials, testing, and rollouts.
Support brunches, private dining, events, and special programming.
Lead, train, coach, and develop cooks and kitchen staff; set clear expectations for prep, execution, cleanliness, and professionalism.
Coordinate pre-shift briefings; communicate menus, VIPs, dietary needs, reservations, and priorities.
Collaborate with front-of-house leadership to sustain service timing and guest satisfaction.
Help achieve budgeted food cost and labor goals through purchasing, planning, and waste reduction.
Monitor usage, par levels, quality, receiving, storage, labeling, rotation, and FIFO adherence.
Maintain sanitation, safety, organization, and equipment care per policies and health rules.
Respond professionally to guest feedback and dietary requests while protecting guest experience.
Complete schedules, production sheets, temperature logs, and inventory counts accurately and on time.
Identify opportunities and partner with culinary and F&B leaders on practical solutions.
Support an inclusive, high-performing kitchen culture aligned with Denū and Pacific Hospitality Group standards.