Job DescriptionPosition OverviewThe Executive Chef is the culinary visionary and operational leader responsible for defining, launching, and executing the food program at Denu Hotel & Spa. This role requires deep expertise in
high-volume banquet and catering operations, alongside strong restaurant leadership, menu development, and team building for a brand-new independent hotel.
Hiring Date May 2026
Key ResponsibilitiesPre-Opening & Concept Development- Lead culinary planning and execution for the hotel opening, including kitchen design input, equipment selection, and menu development
- Create cohesive culinary concepts across restaurants, bars, banquets, catering, and in-room dining
- Establish recipes, plating standards, production systems, and quality controls
- Recruit, train, and develop the full culinary team from the ground up
Banquet & Catering Mastery- Oversee all banquet and catering culinary operations, from large-scale events to high-end social functions
- Design banquet menus that balance creativity, efficiency, cost control, and scalability
- Ensure flawless execution of high-volume events while maintaining food quality and consistency
- Partner with sales and events teams to support revenue growth and guest satisfaction
Daily Operations & Leadership- Manage day-to-day kitchen operations across all outlets
- Maintain rigorous standards for food safety, sanitation, and compliance
- Control food costs, labor, and inventory to meet financial objectives
- Mentor and develop sous chefs and culinary leaders to build long-term bench strength
Qualifications & Experience- Minimum 8-10 years of culinary leadership experience in full-service hotels or luxury hospitality
- Demonstrated mastery of banquet and large-scale culinary operations within a hotel environment
- Prior experience participating in or leading new hotel or major restaurant openings
- Strong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influences
- Culinary degree or equivalent professional training preferred
Culinary & Leadership Style- Operationally disciplined with a creative edge
- Confident leading large teams under pressure
- Collaborative partner to operations, events, and ownership
- Passionate about consistency, mentorship, and execution
