Position 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.
Outlet oversight in addition to Banquets & Catering, In Room Dining, and Cafeteria is:
- Sartén Kitchen & Bar is the hotel's 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 Phoenix's most anticipated social destinations.
- Blend Café serves as the hotel's 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 outlets reflect Denū's 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 Phoenix's most anticipated hotel openings.
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
