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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $127,000.00 - $159,900.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with up to 4% company match
Annual performance bonus
paid vacation days
Paid parental bonding leave
tuition and professional certification reimbursement
Friends-and-family discounts
Job Description
Delaware North Parks and Resorts is a globally recognized leader in hospitality management, with operations spanning iconic sports arenas, national parks, casinos, and resorts. As a family-owned company with over 100 years of history, Delaware North is dedicated to providing exceptional career opportunities and growth paths for individuals passionate about delivering memorable guest experiences. The company's commitment to diversity and equal opportunity ensures an inclusive environment for all team members, supporting a culture where innovation, excellence, and guest satisfaction are paramount. One of Delaware North's flagship properties is Tenaya Lodge at Yosemite, a prestigious 4-diamond resort situated just outside the... Show More
Job Requirements
- Minimum 3 years of experience as an Executive Chef
- 10 years of culinary experience
- Certificate or degree in Culinary Arts preferred
- ServSafe and Food Safety Handler certifications required
- Strong financial and computer skills
- Ability to work a flexible schedule
- Ability to multitask and adapt quickly
- Proficiency with Microsoft Office and POS systems
- Strong leadership and 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 an understanding of P&Ls 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 multitask and adapt to changing situations while maintaining high quality
- Proficiency with Microsoft Office Suite programs and POS systems
- 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
- 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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