Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.
PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.
Directs and oversees all culinary operations for the hotel including planning, preparation,
production, food quality, and food presentation. Delivers outstanding guest service and
financial profitability. Ensures compliance with all safety and sanitation standards and
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Provides guidance and direction to ensure overall departmental success.
Manages subordinate managers, supervisors/lead personnel who supervise
team members in the assigned culinary areas. Is responsible for the overall
direction, coordination, and evaluation of these units. Carries out supervisory
responsibilities in accordance with the organization's policies and applicable
laws. Responsibilities include interviewing, hiring, and training team members;
planning, assigning, and directing work; appraising performance; rewarding and
disciplining team members; addressing complaints and resolving problems.
Responsible for planning department goals and directing team members to
2. Monitors day-to-day culinary operations to ensure standards of product quality,
presentation and service exceed guest expectations and meet or exceed
property standards. Takes corrective action as needed.
3. Achieves budgeted revenues, controls expenses and maximizes profitability
within assigned areas. Utilizes corporate approved computer programs to
analyze forecasts, cost and revenue reports. Makes decisions and takes action
based on that information to maximize profitability. Ensures quality and portion
control while minimizing waste or loss of supplies to maintain profitability.
4. Ensures guests receive outstanding, consistent, exceptional food by circulating
through each preparation, banquet or dining area. Seeks opportunities to
improve satisfaction and immediately handles any guest concerns or complaints.
5. Plans and manages the procurement, production, preparation and presentation
of all food in the hotel in a safe, sanitary, cost effective manner.
6. Interacts with guests to monitor and assess satisfaction trends, evaluate and
address issues and make improvements accordingly. Works with Food &
Beverage managers to create and implement new menus and individual menu
items based on current food trends and regional tastes.
7. Follows all standard food handling, sanitation and health department guidelines.
Ensures compliance with federal, state, local and company health, safety,
8. Performs general management duties including, but not limited to, systems
management, budget and forecasting, report generation, department
management and meeting participation and facilitation.
9. Resolves customer complaints and anticipates potential problems by reviewing
and monitoring complaints, operational issues, business flow and team member
performance to ensure high levels of customer satisfaction and quality. Notifies
Management and/or Security of all unusual events, circumstances, missing
items, or alleged theft.
10. Follows all safety policies and procedures. Reports potential safety issues to
manager whenever observed and takes immediate action to resolve in
emergency situations. OSHA laws require the use of Personal Protective
Equipment (PPE) when performing work duties that have the potential of risk to
your health or safety. Team members will be trained in the proper use and care
of assigned PPE if applicable. The hotel provides the required PPE. Team
member has responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains strict
compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes
self with current MSDS.
11. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Makes merit recommendations within budget or established guidelines.
Determines promotions or reclassifications within company policy.
2. Approves leave and time away from work within company policy.
3. Develops, implements and manages the department's budget. Continually
analyzes, forecasts, monitors and controls labor and food costs through various
methods to meet/exceed management/budget objectives.
4. Resolves guest complaints within scope of authority; otherwise refers the matter
to resort management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
5. Notifies management of unsafe conditions, needed maintenance of any
equipment and any accidents.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related
duties as required to meet the ongoing needs of the organization. Management reserves the right to add,
modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. Completion of an approved Culinary Program or Apprenticeship.
Associates/Bachelors degree in Culinary Arts preferred.
2. At least two years experience with increasing responsibility in culinary
management as Chef (or comparable position), responsible for high quality food
production and related food and beverage operations.
3. Possess solid knowledge of high quality culinary operations and management,
service standards of comparable hotel, guest relations and etiquette. Ability and
experience in successfully leading and coordinating staff in a high volume, time
sensitive environment. Requires ability to lead others in the department by
mentoring and providing training that results in staff that meets/exceeds guest
expectations and provides a high level of guest satisfaction.
4. Knowledge of culinary operations, including marketing plans, security and safety
programs, personnel and labor relations, preparation of business plans, repairs,
maintenance, budget forecasting, quality assurance programs, hospitality law,
and long-range planning.
5. Completes required training as scheduled.
6. Ability to monitor labor as required by anticipating business activity while
ensuring that positions are staffed when and as needed and labor cost objectives
7. Requires ability to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so requires ability
to use discretion. Must demonstrate positive attitude and professional
demeanor. Requires strong communication and interpersonal skills and
commitment to a high level of guest satisfaction.
8. Uses logic and reasoning to identify the strengths and weaknesses of alternative
solutions, conclusions or approaches to problems. Requires attention to detail.
Must be able to solve problems and remain calm and alert if dealing with difficult
guest, during busy activity periods or in an emergency situation.
9. Requires ability to learn and use telephone and computer systems used at the
hotel. Working knowledge and experience with Microsoft Word, Excel and
O utlook. Proficiency in Micros and other systems used in the hotel desirable.
10. Strong attention to detail and the ability to handle multiple tasks. Ability to solve
practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists. Ability to interpret a variety of
instructions furnished in written, oral, diagram or schedule form.
11. Ability to read, analyze, and interpret general business periodicals, professional