Executive Chef, Tenaya Lodge at Yosemite (Fish Camp, CA)

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $127,000.00 - $159,900.00
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Work Schedule

Day Shifts
Weekend Shifts
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
401(k) Plan
Annual performance bonus
paid vacation days
Paid parental leave
Tuition Reimbursement
Friends-and-family discounts

Job Description

Delaware North is a globally recognized, family-owned hospitality and food service company with over a century of experience in delivering exceptional guest experiences. Operating in iconic locations worldwide, Delaware North specializes in a diverse range of businesses including sports venues, national parks, casinos, and resorts, offering its team members unique and varied career paths. The company is deeply committed to fostering personal and professional growth among its employees by providing a supportive and inclusive work environment that values diversity and innovation. With a rich heritage and global footprint, Delaware North continues to shape the future of hospitality by maintaining high standards of service, operational excellence, and community engagement.

Tenaya Lodge at Yosemite, a 4-diamond resort situated just outside the south entrance to Yosemite National Park in Fish Camp, California, is a premier destination known for its stunning natural surroundings featuring majestic trees and granite peaks. The resort offers an array of outdoor experiences complemented by comfortable accommodations and exceptional dining options. Guests can also enjoy Waybound, a collection of modern cabins and cottages within the resort that provide a private retreat-style stay with access to all resort amenities. Tenaya Lodge combines the beauty of the outdoors with top-tier hospitality services to create memorable guest experiences in one of California's most iconic locations.

The Executive Chef role at Tenaya Lodge is an exceptional leadership opportunity for an experienced culinary professional passionate about crafting innovative and high-quality dining experiences. This full-time position comes with a competitive base salary ranging from $127,000 to $159,900 per year, with additional compensation tied to an annual bonus plan based on company and individual performance or an uncapped sales incentive plan. The role includes relocation assistance and temporary housing support to ease the transition for candidates moving to this stunning location.

In this pivotal role, the Executive Chef will oversee all culinary operations at Tenaya Lodge, leading a dedicated team of culinary professionals. The successful candidate will ensure that the kitchen operates smoothly, efficiently, and in alignment with the resort’s high standards for food quality, hygiene, and service. Responsibilities include developing and maintaining recipes, portion control, culinary training programs, and ensuring compliance with health and safety regulations. The chef will also play a critical role in managing budgets, purchasing, inventory, labor costs, and operational reporting. Beyond operational leadership, the Executive Chef will function as an inspiring mentor and innovator, continuously seeking opportunities to elevate culinary offerings and guest satisfaction.

This position demands someone with at least three years of executive chef experience in a high-volume, industry-leading setting and a substantial culinary background of ten years in established restaurants or catering. Certifications in Culinary Arts and food safety, including ServSafe, are required, alongside strong financial acumen, computer literacy, and leadership skills. The role requires flexibility in working hours, especially during holidays and events, and the ability to adapt swiftly to dynamic operational environments.

Joining Delaware North and Tenaya Lodge means becoming part of a legacy focused on people and excellence. The company's comprehensive benefits package supports employees’ well-being and career development with medical, dental, and vision insurance, 401(k) plans with company match, paid time off, parental leave, tuition reimbursement, and exclusive discounts. This opportunity not only offers a rewarding career but also the chance to live and work amid the breathtaking landscapes of Yosemite National Park, making it a unique and inspiring career move for culinary professionals seeking to grow in one of the hospitality industry’s most respected organizations.

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
  • ability to work a flexible schedule
  • strong financial and computer skills
  • skilled in Microsoft Office Suite programs
  • certificate or degree in Culinary Arts preferred
  • proven 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 understanding P&Ls and budgeting
  • passion for culinary excellence with skill to create exciting and accessible new dishes appropriate for 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
  • maintains openness and willingness to learn new techniques and improve abilities
  • skilled in Microsoft Office Suite programs and appropriate point of sale systems
  • 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 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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