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, & Fulfillment

Job Description

Position Summary

The Cook I / Lead Cook is a senior culinary professional responsible for overseeing daily food production, ensuring exceptional food quality, and supporting the efficient operation of the kitchen. This position serves as a leader within the culinary team, providing guidance, training, and direction to Cook II, Cook III, and kitchen support staff. The Lead Cook works closely with culinary leadership to maintain operational excellence, uphold food safety standards, and deliver an outstanding dining experience.

What You Will Accomplish

Key Responsibilities

• Prepare, cook, and present menu items according to standardized recipes, production schedules, and presentation standards while ensuring food quality, consistency, proper temperatures, and portion control.
• Complete daily ingredient preparation, mise en place, and production planning to support efficient kitchen operations and timely service.
• Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and maintaining efficient operations during service.
• Train, mentor, and assist culinary team members while fostering a positive, professional, and collaborative kitchen culture.
• Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as needed.
• Maintain high standards of food safety, sanitation, HACCP compliance, workplace safety, and health department regulations.
• Ensure kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational through routine inspections and proper maintenance.
• Manage food inventory by monitoring stock levels, receiving and storing deliveries, labeling and rotating products using FIFO procedures, and communicating purchasing needs to supervisors.
• Control food costs by minimizing waste through proper food handling, production planning, inventory management, and portion control.
• Communicate effectively with culinary leadership and service staff regarding production timelines, operational needs, equipment issues, staffing concerns, and product shortages.
• Serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, ensuring consistent execution of kitchen operations and organizational standards.

What You Will Bring

Qualifications

• High school diploma or equivalent required; culinary training, degree, or certification preferred.
• Three (3) to five (5) years of progressive culinary experience in a restaurant, hotel, resort, senior living, healthcare, catering, or other high-volume food service environment.
• Previous leadership or supervisory experience in a professional kitchen preferred.
• Strong knowledge of food preparation techniques, cooking methods, kitchen equipment, food safety and sanitation practices, inventory control, production planning, and food cost management.
• Ability to accurately follow recipes, preparation instructions, and organizational standards while maintaining attention to detail and strong organizational skills.
• Demonstrated ability to lead, motivate, and work collaboratively with a diverse team in a fast-paced environment.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.
• Current Food Handler Certification as required by local regulations; ServSafe Food Protection Manager Certification or equivalent preferred.

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift, pushing, pulling and carry up to 50 pounds
• Frequent bending, reaching, twisting, and repetitive motions
• Ability to work in hot, humid, and fast-paced kitchen environments

• Ability to safely use knives, cooking equipment, and other kitchen tools. Manual dexterity sufficient to safely operate kitchen tools and equipment.

OS&E Coordinator – New Hotel Opening
Position Summary

The OS&E Coordinator is responsible for planning, purchasing, tracking, receiving, storing, and distributing all Operating Supplies & Equipment (OS&E) required for the successful opening of the hotel. This role works closely with the project team, ownership, procurement, contractors, designers, and hotel department leaders to ensure all operational supplies, furniture, fixtures, equipment, and office materials are installed, organized, and ready for opening day.

Key Responsibilities

• Coordinate all OS&E procurement activities from project initiation through hotel opening.
• Develop and maintain OS&E budgets, inventories, procurement schedules, and tracking reports.
• Coordinate receiving, warehousing, inventory control, and distribution of all OS&E items.
• Assist with the delivery, assembly, placement, and installation of furniture, fixtures, and operational equipment throughout the hotel.
• Support the setup and organization of guest rooms, public spaces, back-of-house areas, offices, and operational departments.
• Assist department leaders with setting up offices, including furniture placement, office supplies, filing systems, and operational materials.
• Coordinate the movement and relocation of furniture, equipment, and supplies as operational needs change during the pre-opening phase.
• Work alongside contractors, vendors, and hotel staff to ensure departments are fully equipped and operational according to the opening schedule.
• Conduct quality inspections of delivered goods and report damaged, missing, or incorrect items.
• Maintain accurate inventory records, asset documentation, and storage organization.
• Monitor purchase orders, invoices, and expenditures to ensure budget compliance.
• Assist with room and departmental installations, mock operations, and opening readiness activities.
• Support hotel leadership with special projects and operational tasks necessary to achieve a successful opening.

Physical Requirements:

• While performing the duties of this job, the employee is frequently required to walk, stand, crouch/bend/stoop, reach, smell, and push/pull, the employee is constantly required to hear and talk.  The employee must occasionally sit, grasp, and lift objects weighing up to 50 pounds or more.  Specific vision abilities constantly required are near vision and occasionally required include close and far vision.  Finger dexterity is required to operate a point-of-sale system, use of a jigger, and stirring with a bar spoon.

We 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.

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We 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.