Executive Chef, Wuksachi Lodge

Delaware North Parks and Resorts is a globally recognized, family-owned hospitality and food service company with more than 100 years of legacy and experience. Known for managing operations in iconic locations such as sports arenas, casinos, hotels, and particularly national parks, Delaware North provides enriching career opportunities across its diverse business units. The company is committed to fostering an inclusive and supportive work environment, emphasizing the growth and development of its team members. Its extensive presence in prestigious venues offers employees the unique benefit of joining a global network with opportunities for advancement and transfers across various properties nationwide. Wuksachi Lodge, nestled within Sequoia National Park in California, is one such distinguished property managed by Delaware North. Set amongst some of the world's most breathtaking giant redwoods, Wuksachi Lodge invites guests to experience nature's grandeur while enjoying exceptional hospitality. Working at Wuksachi Lodge means immersing yourself in the natural beauty of Sequoia National Park, balanced with a vibrant workplace culture geared towards exceptional guest service and culinary excellence.

The Executive Chef role at Wuksachi Lodge is a full-time, year-round leadership position that offers a rewarding blend of culinary creativity and operational management. Reporting to senior management, the Executive Chef will oversee all culinary functions, leading a skilled team to deliver high-quality dining experiences that reflect the standard of excellence upheld by Delaware North. This position comes with a competitive base salary ranging from $78,400 to $105,800 per year, supplemented by an annual bonus plan or an uncapped sales incentive plan tied to individual and company performance. Relocation assistance and manager housing are also provided, ensuring a smooth transition for the right candidate. The Executive Chef will be responsible for developing menus, maintaining recipe standards, managing food and labor costs, and ensuring compliance with health and safety regulations. Additionally, this role involves key leadership responsibilities including hiring, training, and motivating kitchen and service staff to maintain a productive, positive, and efficient working environment. The successful candidate will demonstrate strong financial acumen, proficient computer and POS system skills, and possess the ability to work a flexible schedule including days, evenings, weekends, holidays, and on-call shifts. The opportunity to work in such a renowned natural setting, combined with the chance to lead a dynamic culinary team within a respected company, makes this an exceptional career prospect for seasoned culinary professionals seeking both challenge and personal growth.