Culinary Supervisor – Yosemite Lodge Kitchen

Tenaya Lodge at Yosemite; Fish Camp (CA); On-site; USD 31,684 - 42,705; Full time

Benefits offered by this job

Health, dental, and vision insurance

401 (k) with company match

Paid vacation days and holidays

Paid parental bonding leave

Tuition or professional certification

Weekly pay

Free shift meal

Commuter bonus – $10/day for 35+ miles

Employee discounts – 20% off food & 30

Job summary

Tenaya Lodge at Yosemite is seeking a Kitchen Supervisor to join our team at Fish Camp, California. If you are an experienced Cook who thrives in a fast-paced environment and takes pride in quality service and food, you will help deliver memorable guest experiences.

Responsibilities include creating weekly menus, supervising prep and sanitation, ensuring proper portioning, equipment functionality, and cost controls. Join a collaborative team with growth opportunities and robust benefits.

Qualifications

• Two years’ experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor.
• Ability to communicate effectively in a leadership capacity.
• Attentive and detail-oriented with basic math skills.

Responsibilities

• Create weekly dining room menus from personal or established recipes.
• Supervise food prep, maintain quality, presentation, and sanitation standards.
• Verify portion sizes and ensure department rules, policies and procedures are followed.
• Ensure kitchen equipment works efficiently and supervise cleaning and organization of walk-ins and freezers.
• Maintain food costs within parameters set by culinary leadership.
• Perform opening, closing and side work duties as instructed.

Skills

Leadership communication

Team supervision

Detail-oriented

Math skills

Fast-paced environment

Job description

Tenaya Lodge at Yosemite is seeking a Kitchen Supervisor to join our team at Fish Camp, California. If you are an experienced Cook who thrives in a fast-paced environment and takes pride in quality service and food, you will help deliver memorable guest experiences.

Responsibilities include creating weekly menus, supervising prep and sanitation, ensuring proper portioning, equipment functionality, and cost controls. Join a collaborative team with growth opportunities and robust benefits.