Executive Chef

Job DetailsJob Location: Evergreen Lodge - Yosemite National Park, CA 95321Position Type: Full TimeEducation Level: High SchoolSalary Range: $85,000.00 - $85,000.00 Salary/yearJob Shift: AnyJob Category: Restaurant - Food ServiceCOMPENSATION:  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.
QualificationsYou’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
Coordina