Executive Chef

Executive Chef

Hot Job

Evergreen Lodge - Yosemite National Park, CA 95321

Overview

Salary Range $85,000.00 - $85,000.00 Salary/year Position Type Full Time Education Level High School Category Restaurant - Food Service

Description

COMPENSATION: Starting at $85,000 per year

SNAPSHOT

A hands-on kitchen role where every day brings new adventures — both on the job and outside in Yosemite's great outdoors.

IS THIS THE RIGHT JOB FOR ME?

• Do you love making people happy and being part of a diverse team?
• Have a strong work ethic and a positive attitude?
• Enjoy the outdoors and living in a remote, nature-filled setting?
• Want to expand your leadership and culinary experience — with room to grow if you excel?

If that sounds like you, this might be the perfect role.

ABOUT US

We are a group of exceptional lodges bordering Yosemite National Park, near granite peaks, fresh mountain air, and some of the most iconic views in the world. We're looking for an Executive Chef who is excited about providing memorable cuisine and hospitality experiences and helping support a fun and rewarding work environment.

WHY YOU'LL LOVE IT HERE

• Competitive pay and benefits
• Supportive, inclusive team culture
• Knowledgeable coworkers who share expertise and guidance
• Work where people vacation — hike, climb, explore, or relax in Yosemite's beauty on your days off

WHAT WE OFFER

• Paid time off accrual
• Healthcare benefits available within 90 days
• 401K eligible with company match after 1 year
• Regular work schedule with specific days off
• If living in lodge-owned housing, room & board available for fixed weekly cost

WHAT YOU WILL DO (JOB SUMMARY)

The Executive Chef is the head of our Culinary Department at the lodge and a key management position. The Executive Chef is responsible for departmental profitability, management of main kitchen and production kitchen, menu development, restaurant serving periods, catered events, and staff meals.

The Executive Chef supervises all culinary operations and the Culinary Management Team to ensure lodge guests have a fantastic dining experience. Our Chef also oversees the Production Sous Chef, who supervises daily staff meals, general store deli and other food production functions. The staff dining program serves over one hundred staff during peak season.

The Executive Chef works closely with the Lodge General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Executive Chef is also highly involved in supporting our youth employment program.

The lodge provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and outdoor dining room. The lodge prides itself in serving fresh, health conscious and creative 'California Lodge Cuisine' that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night along with locals. To learn more about our restaurant and recent menus, please see our website.

The lodge is a coveted wedding venue catering to customized weddings, corporate retreat and specialty group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Executive Chef role, which is supported by our Catering Lead.

Our ideal Executive Chef is creative, experienced, mature, self motivated and excited to develop a friendly and professional staff environment and embraces working hands on at a high culinary level in a rustic environment.

Qualifications

You'll thrive in this role if you:

• Enjoy helping guests have a fantastic dining experience
• Are reliable, detail-oriented, organized, and efficient
• Are able to remain calm and communicate professionally in stressful situations
• Can balance multiple tasks while maintaining food and safety standards
• Work well independently and as part of a supportive team

KEY PERSONALITY TRAITS

• High integrity and creativity
• Guest service oriented and staff-focused
• Self-motivated (takes initiative) with high standards
• Mature, personable leader with a relaxed nature
• Execution oriented; enjoys hands-on implementation
• Patience, patience, patience

KEY RESPONSIBILITIES

• Create a fun, friendly culture and a high service standard
• Build an energized, well-trained, technique-driven team
• Have warm and friendly guest interactions including table visits, special events appearances, cordial correspondence, etc.
• Schedule, training, and manage all kitchen staff
• Interview, hire, and review kitchen staff
• Coordinate daily with Tavern and Restaurant managers/staff
• Communicate effectively and maintain a close working relationship with the General Manager as well as the kitchen management and lodge leadership teams
• Define, cost, and price all restaurant and tavern menus
• Manage department profitability
• Coordinate and execute catering functions and special events
• Coordinate all production kitchen functions
• Establish structured processes and enforcing restaurant standards, programs, and procedures including break scheduling and monitoring
• Provide ongoing training and oversight in food quality, cleanliness, and hygiene standards
• Establish and oversee strong safety standards
• Order, receive, and manage relationship for vendors/purveyors
• Order, receive and maintain proper par levels
• Manage storage and inventory training/standards
• Devise and execute operational enhancements
• Maintain kitchen equipment and supplies
• Review and report kitchen staff hours and breaks
• Actively manage day to day labor and overtime
• Manage and code invoices and prepare food inventories/transfers
• Monitor actual and theoretical food costs
• Work hands-on in the kitchen on a daily basis
• Support other Lodge department managers as needed
• Create a staff mentality that is quality driven and guest-focused
• Enforce structured processes, restaurant standards, programs, and procedures
• Actively manage day-to-day labor and overtime
• Review kitchen staff hours and payroll practices to ensure accuracy and best practices
• Improve profitability by controlling cost and limiting waste
• Complete tasks in a timely manner to
• Communicate professionally at all times with all staff and management
• Support team members and interns while fostering a positive work environment
• Work safely, address/report safety issues, and use proper personal protective equipment
• Perform other duties as assigned, including additional lodge support as needed

EDUCATION & EXPERIENCE

• High School Diploma or GED; college degree a plus
• Prior Executive Chef experience; restaurant or hospitality preferred
• ServSafe Manager, Food Handler, and RBS Certifications or willingness to obtain
• Experience successfully living/working in rural/remote environment preferred

COMPETENCIES/REQUIRED SKILLS AND ABILITIES

• Extensive experience managing a busy, multi-faceted operation, including financial management
• Significant menu design experience
• Strong culinary training (formal and/or informal) and knowledge of California-style cuisine
• Disciplined regarding planning and managing schedules and meal/rest breaks
• Able to provide thoughtful guest service and hospitality
• Reliable, dependable and punctual
• Able to follow instructions accurately and multitask
• Works well as part of