Death Valley National Park, California
Death Valley National Park, California
Death Valley National Park, California
Yellowstone National Park, Wyoming
Yellowstone National Park, Wyoming
Long Beach, California
Posted: 04-Jan-23
Location: Death Valley National Park, California
Type: Full Time
Salary: $70,000 - $74,500 Annually
Categories:
Interested in Hiring ACF Certified:
Work Setting:
The Executive Chef will provide leadership and motivation for all back-of-the-house operations at the iconic Oasis at Death Valley. The Executive Chef will be responsible for the back-of-the-house operations regarding product quality, food costs, sanitation, inventory control, staffing, and training.
The Details:
Position Type: Year Round
Salary Range: $70,000 - $74,500 Annually
The Perks and Benefits:
- Free Wifi
- Free laundry facilities
- Free access to the pool, golf course, rec center, gym, and sports courts
- Benefits are offered to full-time year-round employees
- Onsite Training and Employee Learning and Development Programs
- Employee discounts on lodging, retail, and food and beverage products at all Xanterra Park locations
About the Oasis at Death Valley:
With over 3.4 million acres to explore, Death Valley is situated in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and touting America's lowest elevations - Death Valley is an incredible place to call home. We are a welcoming community of employees who work hard, share a real passion for the environment, and enjoy creating memorable experiences for our guests.
The Oasis at Death Valley operates two hotels, restaurants, gift shops, and the world's lowest-elevation golf course. Our historic AAA Four Diamond Inn and Ranch offer guests a variety of accommodations. Both hotels have swimming pools that are open annually and are fed from naturally warm local springs.
Qualifications:
- 3-5 years of Executive Chef or Kitchen Manager experience in high-volume or multi-unit kitchen operations.
- Proven experience in training kitchen staff in all aspects of kitchen operations including management development.
- Certification in Serve Safe/HACCP sanitation program.
- Associate or Bachelors's degree in culinary arts or Kitchen/Restaurant Management or Chef de cuisine certification.
- Menu development experience preferably in multi-unit F&B operations.
- Excellent written and verbal communication skills.
- Experience in financial budgeting, planning, and control.
- Basic accounting skills with the ability to calculate payroll plans, product cost analysis, and P&L statements analysis.
- Experience with computerized food ordering systems, plus demonstrated competence with Word and Excel software.
- Ability to research and recommend purchases for kitchen equipment and service merchandising.
- Demonstrated inventory control experience.
- Participative, “hands-on” management style.
- Proven ability to identify, train and develop staff for promotion.
- Valid driver’s license.