Executive Chef

Location: Death Valley, California

Stovepipe Wells in Death Valley National Park - Journey Beyond the Ordinary. Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop.  Stovepipe is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Death Valley National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment.  POWDR operates Stovepipe Wells under a long-term concession contract with the National Park Service.

Position: Working Lead - Executive Chef 

Location: Destination Death Valley / Stovepipe; Death Valley National Park, CA 

 Job Status: Year-round full-time, available. 

Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop.  Stovepipe is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Death Valley National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment.  POWDR operates Stovepipe Wells under a long-term concession contract with the National Park Service.  

Job Summary: 

The Working Lead - Executive Chef is responsible for leading the kitchen at Stovepipe Wells.   

Essential Duties and Responsibilities: 

• Lead, supervise, coach and communicate effectively with kitchen staff. Ensure menu ingredient books, documentation and labelling reflect current offerings. 

• Consistently prepare and serve wholesome, tasty and properly prepared food with attractively garnished plate presentations. 

• Work within the designated budgetary projections while maintaining proper cost controls with food stock, miscellaneous supplies and staffing.  

• Keep the kitchen clean and sanitized, with good housekeeping in order and all items properly stored in line with CA Food Handling Safety Standards. Maintain ServSafe and CA Food Handler certifications and keep posted in the kitchen and preparation areas. Always be audit ready. Lead and participate in periodic food inventories as designated by POWDR, the General Manager and/or the Food and Beverage Manager.     

• Stock supplies refrigerated and frozen items, and maintain organized and clean surfaces, freezers, refrigerators, and storage areas.  Store supplies in designated locations, as per F&B safety. Complete safety temperature checks, handwashing, cleaning, and sanitizing protocols and wear gloves, with consistency and in line with food heath safety standards.