Executive Chef

Tenaya Lodge at Yosemite; Fish Camp (CA); On-site; USD 127,000 - 159,900; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation and holidays

Parental bonding leave

Tuition and/or certification reimburse

Friends-and-family discounts

Job summary

Delaware North Parks and Resorts at Tenaya Lodge in Fish Camp, California, is seeking an Executive Chef to oversee culinary operations. You will lead a team of culinary professionals, develop recipes, and ensure high standards of food quality and service for guests.

The role requires strong leadership, extensive culinary experience, and knowledge of health regulations. Relocation and housing assistance are available, with a competitive base salary and bonus opportunities.

Qualifications

• Minimum 3 years as Executive Chef in a high-volume operation.
• 10 years culinary experience in established restaurants or catering.
• ServSafe and Food Safety Handler certifications required.
• Culinary Arts degree/certificate preferred.
• Strong financial and computer skills with P&L budgeting.

Responsibilities

• Lead and cook by example, guiding all team members and ensuring smooth kitchen operations.
• Develop and maintain recipes, portion specs, and standard prep procedures.
• Coordinate training for kitchen and back-of-house staff.
• Hire, train, and mobilize kitchen and service teams to ensure impeccable guest service.
• Determine purchasing specs and budget allocations for menu items.
• Prepare operational reports, identify trends, and advise on improvements.
• Maintain compliance with all policies, health regulations and hygiene standards.
• Know and manage invoices, labor tracking, schedules, and food/labor costs.

Skills

Executive chef experience

Culinary leadership

Food safety certifications

P&L budgeting

MS Office & POS systems

Guest interaction

Education

Culinary Arts degree/certificate

Tools

MS Office

POS systems

Job description

The opportunity

Delaware North Parks and Resorts is seeking an experienced Executive Chef to oversee our culinary operations at Tenaya Lodge at Yosemite in Fish Camp, 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.

Our ideal Executive Chef shares our passion for delivering the highest quality of food, wine, and service to guests – taking great pride in their work and the impact they have on a moment or occasion. You’re an innovative recipe developer, an inspiring leader, and someone who invests time in continuous learning and improvement. Join our team and experience the beauty of working at Tenaya Lodge at Yosemite while creating memorable dining experiences for our guests!

Relocation assistance and temporary housing assistance available.

Pay

Minimum – Anticipated Maximum Base Salary: $127,000 – $159,900 / 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?

• 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 our 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.

More about you

• Minimum 3 years of experience as an Executive Chef in a high-volume industry-leading concept, with 10 years of culinary experience in established restaurants and catering companies.
• Certificate or degree in Culinary Arts preferred.
• ServSafeand Food Safety Handler certifications required.
• Strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting.
• Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the 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.
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required cooking equipment.
• Skilled in direct interaction with guests.

Shift details

Days
Evenings
Holidays
M-F
Weekends
Events