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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $127,000.00 - $160,000.00
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 global hospitality and food service company with over 100 years of history, known for managing a diverse portfolio of iconic destinations including sports arenas, national parks, hotels, casinos, and more. One of its premier properties, Tenaya Lodge at Yosemite, located just outside the south entrance to Yosemite National Park in Fish Camp, California, offers a unique combination of rustic charm and modern amenities, providing guests with a memorable experience surrounded by breathtaking natural beauty. Tenaya Lodge is a 4-diamond rated resort that prides itself on delivering exceptional guest service, leveraging both its... Show More
Job Requirements
- Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept
- At least 10 years of culinary experience
- ServSafe certification
- Food Safety Handler certification
- Strong financial and computer skills
- Ability to work a flexible schedule including days, evenings, weekends, holidays, and events
- Culinary Arts certificate or degree preferred
- Ability to multitask and work efficiently under pressure
- Knowledge of Microsoft Office Suite and point of sale systems
- Excellent leadership and interpersonal 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 certification required
- Food Safety Handler certification required
- Strong financial and computer skills
- Experience working with and understanding of profit and loss statements and budgeting
- Ability to create exciting and accessible new dishes appropriate for the venue’s concept
- Proven leadership skills to direct and positively influence staff performance
- Openness and willingness to learn new techniques and improve abilities
- Ability to multitask and adapt to changing situations while maintaining high standards
- Proficiency in Microsoft Office Suite, point of sale systems, and required cooking equipment
- Skilled in direct guest interaction
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
- 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
- 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
- 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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