Executive Chef, Tenaya Lodge at Yosemite

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $94,100.00 - $127,000.00
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Work Schedule

Day Shifts
Weekend Shifts
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
401(k)
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 that spans over 100 years. The company operates a wide range of businesses including restaurants, hotels, sports arenas, casinos, and outdoor resorts, offering unique and memorable experiences to guests worldwide. Delaware North is committed to fostering growth and success for its team members by providing a supportive work environment and diverse career opportunities across various hospitality sectors. The company is family-owned and deeply values its employees, ensuring an inclusive workplace that respects diversity and equal opportunity for all. Delaware North prides itself on delivering great times in great places, whether that be iconic sports venues or stunning natural settings such as the Yosemite National Park area.

Tenaya Lodge at Yosemite, located just outside the south entrance to Yosemite National Park in Fish Camp, California, is one of Delaware North’s flagship resort properties. This 4-diamond resort is surrounded by breathtaking granite peaks and lush forest landscapes, offering guests an array of outdoor experiences paired with luxurious accommodations. The resort also includes Waybound, a collection of modern cabins and cottages providing a private retreat-style stay with access to all resort amenities. Team members at Tenaya Lodge are part of a hospitality experience deeply influenced by the natural beauty of the outdoors and a commitment to exceptional guest service.

The role of Executive Chef at Tenaya Lodge offers a rare opportunity for culinary professionals to lead and oversee all culinary operations within this world-class resort setting. The Executive Chef is responsible for delivering the highest quality food, wine, and service, setting culinary standards and maintaining excellence across the resort's kitchen and dining experiences. With a strong leadership focus, the Executive Chef inspires and mentors a team of dedicated culinary professionals, fostering a culture of innovation, continuous learning, and commitment to outstanding guest satisfaction. This position requires a creative recipe developer with exceptional organizational and management skills, who can balance day-to-day kitchen operations with strategic planning and financial management.

Relocation and temporary housing assistance are available for qualifying candidates, ensuring a smooth transition to this unique work environment. The salary range for this role is $94,100 to $127,000 per year, with additional incentives including an annual bonus plan based on company and individual performance or an uncapped role-based sales incentive plan. Delaware North also offers a comprehensive benefits package designed to support the personal and professional wellbeing of its team members. This package includes medical, dental, and vision insurance, 401(k) with company match, paid vacation and holidays, parental bonding leave, tuition reimbursement, and generous friends-and-family discounts at many resort properties.

As Executive Chef, you will lead by example, ensuring kitchen operations run smoothly and efficiently even in your absence. You will develop and maintain recipes, standardize preparation procedures, coordinate training, and manage purchasing and budgetary allocations for all menu items. A key part of your responsibility will be maintaining compliance with health and safety regulations, monitoring food quality, and overseeing staff performance. The ideal candidate will have at least three years of executive chef experience in a high-volume, industry-leading concept, along with a decade of overall culinary experience in reputable restaurants or catering companies. Certifications including ServSafe and Food Safety Handler are mandatory, and a culinary degree or certificate is preferred. Strong financial acumen, computer skills, and proficiency using Microsoft Office and POS systems are essential. The ability to interact directly with guests and work a flexible schedule including weekends, holidays, and events rounds out the profile desired for this key leadership role within Delaware North Parks and Resorts at Tenaya Lodge.

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
  • proficiency in Microsoft Office Suite programs
  • experience with point of sale systems
  • skilled in direct interaction with guests

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 an understanding of profit and loss statements and budgeting
  • passion for culinary excellence with ability 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
  • openness and willingness to learn new techniques and improve abilities
  • ability to think quickly, multitask, and adapt to changing situations while maintaining the highest quality standards
  • proficiency in Microsoft Office Suite programs including Word, Excel, PowerPoint, and Outlook
  • familiarity with point of sale systems and 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 and ensure that all cooks are following these standards
  • 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
  • determination of 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)


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