Ranch Chef - Oasis at Death Valley

XANTERRA TRAVEL COLLECTION; California; On-site; USD 71,000 - 85,000; Full time

Benefits offered by this job

Employee housing

On-site employee meals

Low-cost cafeteria-style meals

Free Death Valley National Park pass

Discounts on golf course, pool, rec &遊

Referral bonus program

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 prior experience in a resort, hotel, or national park environment who thrives in a multi‑outlet operation and enjoys leading teams through both guidance and example.

Reporting to the Director of Food & Beverage, this is a hands‑on leadership opportunity for a chef who values

Qualifications

• Five years of progressive culinary experience in hotel/resort/destination hospitality.
• Associate degree in Culinary Arts or related field or equivalent training.
• Knowledge of food and labor cost management in high-volume kitchens.
• Working proficiency with basic computer systems and kitchen software (scheduling/payroll/inventory).
• Proven leadership with the ability to lead multi-outlet teams.

Responsibilities

• Lead and oversee all food preparation while maintaining high quality, flavor and presentation.
• Manage food and labor costs in line with F&B budget expectations.
• Supervise, train, schedule, and motivate kitchen staff.
• Maintain sanitation, hygiene and food safety standards across kitchens and storage.
• Oversee labeling, storage, handling and rotation of food and supplies.

Skills

Leadership

Food cost management

Team supervision

Sanitation standards

Education

Associate degree in Culinary Arts or related field

Tools

Scheduling software

Payroll software

Inventory tools

Job description

Overview

Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley!

The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year-round and feature swimming pools fed by naturally warm local springs.

We’re hiring a Chef to Live. Work. Explore. in Death Valley National Park!

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 prior experience in a resort, hotel, or national park environment who thrives in a multi‑outlet operation and enjoys leading teams through both guidance and example. While the position includes administrative and operational responsibilities, success in this role requires a chef who is highly visible in the kitchens coaching, mentoring, and motivating cooks and sous chefs on a daily basis. Reporting to the Director of Food & Beverage, this is a hands‑on leadership opportunity for a chef who values quality, consistency, and team development in a high‑volume, destination hospitality environment.

The Details

• Position Type: Full-Time, Year-Round
• Employee housing and on-site employee meals (cafeteria-style) provided at low cost.
• Pay: $70,720-$85,400/yr.
• Schedule: Typical schedule is 40-50 hours, 5 days per week (will include weekends, evenings, and holidays)

Why the Oasis at Death Valley?

Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.

Life at the Oasis

• Employee housing (dormitory-style or RV site)
• Free breakfast and lunch with $4 dinners in the employee dining room (cafeteria-style)
• Free on-site laundry facility, Wi-Fi (limited bandwidth)
• A fast‑paced, exciting work environment with plenty of upward mobility and growth opportunities
• Meet people of all ages from all over the country and world!

Benefits

• Medical, Dental, Vision
• Paid Time Off and Holidays
• Disability Insurance
• 401k with match
• Life and AD&D Insurance
• Employee Assistance Program
• Wellness Programs
• Learning and Development Programs

Perks

• Free Death Valley National Park pass
• Free access to pool, golf course, rec center, gym and sports court
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• $350 Referral Bonus Program
• The adventure of a lifetime!

Responsibilities

• Lead and oversee all food preparation while consistently delivering high standards of quality, flavor, and presentation
• Manage food and labor costs in alignment with established Food & Beverage budget expectations
• Supervise, train, schedule, and motivate kitchen staff, assigning duties and monitoring performance to ensure operational success
• Maintain exceptional sanitation, hygiene, and food safety standards across all kitchen and storage areas
• Ensure proper labeling, storage, handling, and rotation of food and supplies; routinely inspect equipment and facilities for safe use and cleanliness
• Provide strong, hands‑on leadership and address operational or employee concerns in a professional and solution‑oriented manner
• Assist with menu development, recipe refinement, and continuous improvement of culinary offerings
• Partner effectively with front‑of‑house teams and demonstrate a service‑focused mindset that supports both internal teams and guests
• Produce a diverse range of high‑quality, visually appealing menu items while exercising thoughtful culinary judgment related to product availability, par levels, and food utilization
• Develop, implement, and maintain kitchen standards and reference materials, including recipes, plating guides, cleaning schedules, and operational manuals
• Promote awareness of environmental and sustainability best practices and ensure kitchen teams understand their role in supporting responsible operations
• Consistently model professional, respectful, and courteous behavior with guests and team members through all interactions

Qualifications

• Minimum of five years of progressive culinary experience with hands‑on involvement in food production, preparation, cost controls, and presentation, preferably within a hotel, resort, or destination hospitality setting.
• Associate degree in Culinary Arts or a related field perferred; equivalent professional culinary training and experience will be considered
• Demonstrated knowledge of food and labor cost management within a high‑volume kitchen or multi‑unit operation
• Working proficiency with basic computer systems and kitchen‑related software, including scheduling, payroll, or inventory tools
• Proven leadership capability with the ability to prioritize multiple initiatives and adapt scheduling to support a fast‑paced, multi‑outlet environment
• Strong written and verbal communication skills, with the ability to lead teams clearly and professionally
• ServSafe certification and applicable food handler certification, or the ability to obtain required certifications within a short timeframe after hire

Physical Requirements

Physical Requirements include:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to lift and carry 50 lbs.
• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.