Executive Chef, Tenaya Lodge at Yosemite

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.

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

Tenaya Lodge is a 4-diamond resort located just outside the south entrance to Yosemite National Park. Surrounded by beautiful trees and granite peaks, the property offers a wide range of outdoor experiences. The resort is also home to Waybound, a nearby collection of modern cabins and cottages that provide a more private, retreat style stay with access to resort amenities. At Tenaya Lodge, team members are part of a hospitality experience shaped by the outdoors in one of California’s most iconic destinations. 

• 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.

• 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.  
• ServSafe and 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.