Executive Chef – Multi-Outlet Resort in Death Valley

CoolWorks.com - Jobs in Great Places; Death Valley Junction (CA); On-site; USD 71,000 - 85,000; Full time

Benefits offered by this job

Employee housing

Free meals for staff

Free Death Valley Park pass

Discounts: pool, golf, travel

Referral bonuses

Job summary

The Oasis at Death Valley is seeking an experienced Chef to lead culinary operations across multiple outlets at The Ranch location within this iconic resort and national park setting. This role is ideal for a chef with resort or hotel experience who thrives in a multi-outlet operation and enjoys coaching cooks and sous chefs on a daily basis.

Reporting to the Director of Food & Beverage, this is a hands-on leadership opportunity in a high‑volume, destination setting.

Qualifications

• Five years of progressive culinary experience with hands-on involvement in food production, cost controls, and presentation in hotel/resort/destination settings.
• Associate degree in Culinary Arts or equivalent professional training; would consider experience.
• Knowledge of food and labor cost management within a high-volume kitchen or multi-unit operation.
• Proficiency with basic computer systems and kitchen-related software (scheduling, payroll, inventory).
• Proven leadership ability to prioritize initiatives and manage fast-paced multi-outlet environments.

Responsibilities

• Lead and oversee all food preparation while delivering high standards of quality, flavor, and presentation.
• Manage food and labor costs in line with budget expectations.
• Supervise, train, schedule, and motivate kitchen staff to ensure operational success.

Skills

Leadership

Cost management

Food safety

Budgeting

Communication

Education

Associate degree in Culinary Arts

Tools

Scheduling software

Payroll software

Inventory tools

Kitchen software

Job description

The Oasis at Death Valley is seeking an experienced Chef to lead culinary operations across multiple outlets at The Ranch location within this iconic resort and national park setting. This role is ideal for a chef with resort or hotel experience who thrives in a multi-outlet operation and enjoys coaching cooks and sous chefs on a daily basis.

Reporting to the Director of Food & Beverage, this is a hands-on leadership opportunity in a high‑volume, destination setting.