Executive Chef

Sequoia National Park, Wuksachi Village and Lodge; California; On-site; USD 78,400 - 105,800; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Delaware North Parks and Resorts is looking for an Executive Chef at Wuksachi Lodge, Sequoia National Park, California. Oversee culinary operations and demonstrate your culinary skills while leading a professional kitchen team.

Enjoy a year-round full-time role with relocation assistance and various benefits including medical insurance, annual performance bonuses, paid vacation, and more.

Your expertise in managing kitchen teams and recipes will shine at this picturesque location!

Qualifications

• Minimum two years’ experience as an Executive Chef in a high-volume setting.
• Five years’ culinary experience in established restaurants and catering.
• Ability to work a flexible schedule.

Responsibilities

• Hire, train, and lead kitchen and service teams.
• Develop and maintain recipes and portion specifications.
• Prepare operational reports and highlight trends.
• Ensure compliance with health standards and policies.
• Manage food and labor cost control.

Skills

Leadership

Culinary Skills

Financial Management

P&L Understanding

Inventory Control

Education

Certificate or degree in Culinary Arts

ServSafe and Food Safety Handler certifications

Tools

Microsoft Office Suite

Point-of-sale (POS) systems

Job description

The opportunity

Delaware North Parks and Resorts is seeking an Executive Chef to oversee our culinary operations at Wuksachi Lodge in Sequoia National Park, California. As Executive Chef, you will have the opportunity to showcase your culinary skills and leadership abilities while working with a team of dedicated culinary professionals.

Join our team and experience the beauty of working at Wuksachi Lodge in Sequoia National Park while creating memorable dining experiences for our guests!

This is a full-time, year-round position.

Relocation assistance and manager housing available!

Pay

Minimum – Anticipated Maximum Base Salary: $78,400 – $105,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role‑based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Hire, train, and mobilize kitchen and service teams
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
• Ability to drive company vehicles throughout property

More about you

• Minimum two years’ experience as an Executive Chef in a high‑volume industry‑leading concept, with five years’ 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 of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point‑of‑sale (POS) systems
• Ability to work a flexible schedule to accommodate business needs
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
• Must possess a valid driver’s license

Shift details

• Days
• Evenings
• On call
• Holidays
• Weekends