Job Details
**Executive Chef - Oasis at Death Valley**
CAROUSEL_PARAGRAPH
* Death Valley, California
* Food and Beverage
* 27599
* Full-Time Year-Round
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** Job Description**
**Overview**
Executive Chef - The Oasis at Death Valley - Xanterra Travel Collections
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. 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.
**The Details:**
**Start Date**: Immediate, but can be flexible
**Position Type:** Year Round
**The Perks and Benefits:**
* **Discounted Housing**
* **Free** breakfast and lunch with $4 dinners in the Employee Dining Room
* **Free** wifi
* **Free** laundry facilities
* **Free** access to 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
**Job Summary:**
Provide leadership and motivation for all back of the house operations. The Executive Chef will be responsible for the back of the house operations regarding product quality, food costs, sanitation, inventory control, staffing and training.
*PLEASE NOTE: As we closely monitor the COVID-19 pandemic, we continue to adopt appropriate sanitization measures and are carefully following Centers for Disease Control and Prevention (CDC) and state protocols for preventing the spread of COVID-19. We are dedicated to creating a* *for both employees and guests.*
**Responsibilities**
* Assist the Culinary Management staff in maintaining and development of menus, pricing, ordering, month-end inventories and food cost controls.
* Inspect all kitchen operations daily on a walk through basis to ensure compliance with sanitation, productivity levels, inventory control, product quality, labor control, staffing and overall kitchen operational standards.
* Responsible for the upkeep and maintenance of all kitchen equipment. Initiate purchase requests for kitchen equipment and submit annual Capital Expense requests for new equipment.
* Work closely with the Food & Beverage Director to maintain positive and continual communication.
* Work with Purchasing Department and selected vendors to ensure highest quality product is available for the best negotiated price and to ensure accurate and timely delivery of products.
* Authorize purchase requests for food for special functions and oversee catering for all special functions as well as approve daily specials for all kitchens.
* Ensure timely completion of all administrative duties as needed to include: schedule preparation, attendance records, food and supplies inventory, purchasing and maintenance of accurate par sheets.
* Communicate with Human Resources department on staffing needs and to arrange recruiting trips to selected culinary schools.
* Interview and select candidates for Kitchen Management positions and offer counsel on the selection of Cook I Supervisor and Cook I promotions.
* Assist with annual performance reviews for Culinary Management Staff. Conduct corrective action as necessary.
* Work with Food & Beverage Director in setting and achieving goals and objectives for back of the house operations.
* Work with Trainers in developing and conducting training programs for back of the house employees.
* Work with Food & Beverage Director in planning, scheduling and implementation of new menus for all houses including product pricing, product specs, cook training and suggested presentations.
* Approve all ala carte daily specials, and encourage creativity from Kitchen Managers in the creation and presentation of daily specials.
* Communicate as needed with Managers regarding back of the house issues and concerns.
* Ensure that public Health Service discrepancies are corrected within the allotted abatement period, and create an action plan of prevention.
* Ensure that ServeSafe food sanitation program is being strictly adhered to in all kitchen operations.
* Ensure that companys loss control and risk management programs are being adhered to in all kitchen operations.
* Work with Food & Beverage Director and Kitchen Managers in establishing financial plans for the kitchens including labor costs, product costs, and other costs of services.
* Oversee and assists with menu preparation of all special functions, assigning duties as necessary.
* Acts as hands-on member of management, setting a positive example to all back of the house employees in behavior, communication, productivity and appearance.
* Responsible for ensuring that all employees are aware of the Ecometrix Policy, Xanterras company-wide Environmental Management System (EMS) and their roles and responsibilities in achieving conformance to the policy.
* Position will be required to work a varied schedule that will include evenings, weekends and holidays.
* Other Duties Assigned
**Qualifications**
* 3-5 years 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 degree in culinary arts or Kitchen/Restaurant Management or Chef dCuisine 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 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 drivers license.
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.