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

Eugene, OR, USA|Onsite

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 and food service company with a rich history spanning over 100 years. As a family-owned business, Delaware North has established a global presence with operations in iconic sports arenas, national parks, casinos, hotels, and various other venues. The company is dedicated to creating memorable experiences for guests while fostering a supportive and growth-oriented environment for its team members. At Delaware North, employees are more than just workers; they are valued members of a legacy committed to hospitality excellence and innovation. The company's commitment to diversity and equal opportunity ensures a welcoming workplace for all individuals, regardless of their background.

Tenaya Lodge at Yosemite, located just outside the south entrance to Yosemite National Park, is a premier 4-diamond resort known for its stunning natural surroundings, including towering trees and majestic granite peaks. The resort offers a broad range of outdoor experiences and luxurious accommodations, including Waybound, a nearby collection of modern cabins and cottages designed for private retreats with access to resort amenities. Tenaya Lodge provides a unique blend of outdoor adventure and upscale hospitality, making it a sought-after destination for travelers seeking both relaxation and excitement in California's iconic Yosemite region.

The Executive Chef role at Tenaya Lodge is a key leadership position overseeing the culinary operations within this distinguished resort. This position offers an exceptional opportunity for a seasoned culinary professional to demonstrate expertise in both kitchen management and recipe development. The Executive Chef is responsible for leading a team of culinary professionals, ensuring the highest standards of food quality, presentation, and service are met consistently. This role demands innovative thinking and culinary creativity, as the chef develops new, exciting menus that align with the resort's concept and appeal to a diverse guest demographic.

In addition to culinary excellence, the Executive Chef will manage operational aspects such as budgeting, purchasing, training, and compliance with health and safety regulations. This role requires strong financial acumen, including experience with profit and loss statements, labor cost management, and inventory control. The Executive Chef serves as a motivating leader who can inspire and develop staff, fostering a positive and productive kitchen environment. Flexibility to work various shifts, including holidays and weekends, is essential to meet the demands of the resort's dynamic operations.

The compensation package includes a competitive base salary ranging from $127,000 to $159,900 annually, supplemented by an annual bonus plan tied to individual and company performance, or an uncapped sales incentive plan. Relocation assistance and temporary housing support are available to ease the transition for candidates moving to Fish Camp, California.

Joining Tenaya Lodge at Yosemite means becoming part of a hospitality experience deeply connected to the beauty of the outdoors and a respected legacy of culinary and service excellence. This role is ideal for culinary professionals passionate about making a lasting impact through exceptional food and guest experiences while advancing their leadership career in a supportive and inspiring environment.

Job Requirements

Minimum 3 years experience as an Executive Chef
10 years culinary experience
ServSafe certification
Food Safety Handler certification
strong financial skills
ability to work flexible hours including weekends and holidays
proficient in Microsoft Office Suite and POS systems
excellent leadership and communication skills
passion for culinary creativity
ability to maintain kitchen hygiene and comply with health regulations

Job Qualifications

Minimum 3 years 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 profit and loss statements and budgeting
passion for culinary excellence with skill to create innovative and accessible dishes
ability to work a flexible schedule
proven ability to direct staff positively
openness to learning new techniques
ability to multitask and maintain high product quality
proficient with Microsoft Office and point of sale 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
coordinate training activities for kitchen and back-of-house associates to meet service standards
hire, train, and mobilize kitchen and service teams with precision
determine purchasing specifications and budgetary allotments for menu items
prepare operational reports and analyses and make recommendations
maintain compliance with company policies, service procedures, health department regulations, and kitchen hygiene standards
manage invoice tracking, labor tracking, schedule preparation, food cost and labor cost management, inventory control, hiring, counseling, and termination policies
inspect events regularly to observe food quality, appearance, cleanliness, sanitation, and employee appearance