Job Overview
Employment Type
Full-time
Compensation
Salary
Range $127,000.00 - $159,900.00
Work Schedule
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North Parks and Resorts is a renowned hospitality company with a rich legacy spanning over 100 years, known for delivering exceptional guest experiences across a variety of venues including iconic sports arenas, stunning national parks, vibrant casinos, and world-class resorts. Among their premier properties is Tenaya Lodge at Yosemite, a distinguished 4-diamond resort located just outside the south entrance to Yosemite National Park in Fish Camp, California. Surrounded by majestic trees and granite peaks, Tenaya Lodge offers guests a unique blend of nature, luxury, and unforgettable outdoor adventures. The resort also includes Waybound, a collection of modern cabins and cottages that provide guests with a more intimate and private retreat while still granting access to the comprehensive amenities of the main lodge. This fusion of natural beauty and refined hospitality makes Tenaya Lodge a sought-after destination for travelers eager to experience the splendor of the Yosemite region.
The role of Executive Chef at Tenaya Lodge is both prestigious and challenging, offering a salary range from $127,000 to $159,900 per year plus an annual bonus plan based on company and individual performance, or an uncapped role-based sales incentive plan. Delaware North supports successful candidates with additional benefits such as relocation assistance and temporary housing options, underscoring their commitment to attracting top culinary talent. In this leadership position, the Executive Chef is tasked with overseeing all culinary operations, guiding a team of dedicated kitchen and service professionals to deliver high-quality food, wine, and service. This role requires a hands-on, innovative leader who is passionate about culinary excellence and eager to continuously improve and implement new techniques and recipes.
As the Executive Chef, you will lead by example, inspiring your team to achieve impeccable service and ensuring smooth kitchen operations even in your absence. You will be responsible for the development and maintenance of recipes, portion specifications, and standard preparation procedures to uphold consistency across all dishes served. Training and mentoring kitchen and back-of-house staff will be a key component of your responsibilities, ensuring that service level standards are met consistently. You will also oversee budget management, purchasing specifications, and operational reporting, all while ensuring strict adherence to health and safety regulations and maintaining superior kitchen hygiene standards.
Your role will extend beyond the kitchen, including direct interaction with guests and managing financial functions such as labor and food cost control, inventory management, and staff hiring procedures. Proficiency with Microsoft Office Suite, POS systems, and other relevant kitchen equipment is essential. The Executive Chef will function as a vital part of the resort's hospitality experience, playing a significant role in enhancing the reputation and guest satisfaction associated with Tenaya Lodge. This is an extraordinary career opportunity for a seasoned culinary professional who thrives in a high-volume, fast-paced environment and shares Delaware North’s commitment to world-class hospitality.
The role of Executive Chef at Tenaya Lodge is both prestigious and challenging, offering a salary range from $127,000 to $159,900 per year plus an annual bonus plan based on company and individual performance, or an uncapped role-based sales incentive plan. Delaware North supports successful candidates with additional benefits such as relocation assistance and temporary housing options, underscoring their commitment to attracting top culinary talent. In this leadership position, the Executive Chef is tasked with overseeing all culinary operations, guiding a team of dedicated kitchen and service professionals to deliver high-quality food, wine, and service. This role requires a hands-on, innovative leader who is passionate about culinary excellence and eager to continuously improve and implement new techniques and recipes.
As the Executive Chef, you will lead by example, inspiring your team to achieve impeccable service and ensuring smooth kitchen operations even in your absence. You will be responsible for the development and maintenance of recipes, portion specifications, and standard preparation procedures to uphold consistency across all dishes served. Training and mentoring kitchen and back-of-house staff will be a key component of your responsibilities, ensuring that service level standards are met consistently. You will also oversee budget management, purchasing specifications, and operational reporting, all while ensuring strict adherence to health and safety regulations and maintaining superior kitchen hygiene standards.
Your role will extend beyond the kitchen, including direct interaction with guests and managing financial functions such as labor and food cost control, inventory management, and staff hiring procedures. Proficiency with Microsoft Office Suite, POS systems, and other relevant kitchen equipment is essential. The Executive Chef will function as a vital part of the resort's hospitality experience, playing a significant role in enhancing the reputation and guest satisfaction associated with Tenaya Lodge. This is an extraordinary career opportunity for a seasoned culinary professional who thrives in a high-volume, fast-paced environment and shares Delaware North’s commitment to world-class hospitality.
Job Requirements
- Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept
- 10 years of culinary experience in established restaurants and catering companies
- ServSafe and Food Safety Handler certifications required
- Strong financial and computer skills
- Ability to work a flexible schedule to accommodate business levels
- Proven leadership and staff management skills
- Certification or degree in Culinary Arts preferred
- Knowledge of health and safety regulations
- Experience with Microsoft Office Suite and POS systems
- Excellent communication skills
Job Qualifications
- Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept
- 10 years of culinary experience in established restaurants and catering companies
- Certificate or degree in Culinary Arts preferred
- ServSafe and Food Safety Handler certifications required
- Strong financial and computer skills
- Experience working with and understanding of P&Ls and budgeting
- Passion for culinary excellence with incredible skill to create exciting and accessible new dishes appropriate for the venue's concept
- Ability to work a flexible schedule to accommodate business levels
- Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance
- Maintain openness and willingness to learn new techniques and improve abilities
- Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required cooking equipment
- Skilled in direct interaction with guests
Job Duties
- Lead and cook by example and provide guidance to all team members
- Ensure kitchen operations are established and can run smoothly and efficiently in your absence
- Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes
- Coordinate training activities for kitchen and back-of-house associates to meet service level standards
- Hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests
- Determine purchasing specifications and budgetary allotments for all menu items
- Prepare operational reports and analyses setting forth progress, adverse trends, and make appropriate recommendations for success
- Maintain complete knowledge of and compliance with all company policies, service procedures, and standards, including Health Department regulations
- Always maintain excellent kitchen hygiene conditions
- Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
- Make periodic and regular inspections at events to observe the quality of food preparation and service, food appearance, cleanliness, and sanitation of production and service areas, equipment, and employee appearance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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