Chef - Oasis at Death Valley

Overview

Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley!

The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year-round and feature swimming pools fed by naturally warm local springs.

We’re hiring a Chef to Live. Work. Explore. in Death Valley National Park!

Job Summary:

Join The Oasis at Death Valley as our Ranch Chef and lead culinary operations across a diverse range of dining experiences, including the Buffet, Employee Dinning Room, The Last Kind Words Saloon, Ice Cream Parlor, Coffee & Creamery, and Wild Rose Tavern. You'll oversee food production, banquet services, and back-of-house staff while ensuring top-tier sanitation and safety standards. This is a unique opportunity to bring your culinary leadership to a one-of-a-kind resort destination, reporting directly to the Director of Food and Beverage.

The Details:

Position Type: Full-Time, Year-Round Pay: $32.00/hr-$40.64/hr

• Schedule: Typical schedule is 40 hours, 5 days per week (will include weekends, evenings, and holidays)

Why the Oasis at Death Valley? Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.

Life at the Oasis:

Employee housing and on-site employee meals (cafeteria-style) provided at low cost Free on-site laundry facility, Wi-Fi (limited bandwidth) A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world!

Benefits:

Medical, Dental, Vision Paid Time Off and Holidays Disability Insurance 401k with match Life and AD&D Insurance Employee Assistance Program Wellness Programs Learning and Development Programs

Perks:

Free Death Valley National Park pass Free access to pool, golf course, rec center, gym and sports court Retail, Lodging and Travel Discounts

• Planned employee trips and activities

$350 Referral Bonus Program The adventure of a lifetime!

Responsibilities:

Supervise all food preparation while maintaining a high standard in food quality.

• Maintaining food cost and labor cost under the guidelines of the Food & Beverage Department.

Supervise, train, and motivate all kitchen staff. To schedule, assign duties and monitor as needed.

• Maintain a high degree of sanitation and hygiene in all kitchen areas.

Supervise proper labeling and storage of food and supplies and inspect equipment and facilities to ensure proper use, maintenance, and sanitation.

• Provide leadership to employees and resolve operational and employee issues in a professional manner.
• Assist in developing menus for Inn Dining Room.

Exhibit strong customer service skills with F&B front-of-house and guests.

• Provide and maintain a good variety of tasty, attractive meals, by showing sound culinary judgment in regard to: food quality, food presentation, product availability, par levels and the utilization of food in process.
• Implement and maintain reference guidelines for all kitchen operations, i.e., kitchen manual, photo album for plate presentation, recipe books, and cleaning schedules.
• Responsible for ensuring that all employees are aware of the Ecometrix Policy, Xanterra’s company-wide Environmental Management System (EMS) and their roles and responsibilities in achieving conformance to the policy

Must be able to demonstrate professional and courteous behavior with all guests and employees.

Qualifications:

Associates of Arts degree in culinary art Five years’ experience in various culinary areas to include food production, food preparation, knowledge of baking, labor and food cost controls, and food presentation. Culinary training and degree is preferred. General computer skills and working knowledge of various software programs to include payroll software and Cloud suite.

• Leadership skills with ability to prioritize projects and be able to work varied hours and shifts in multi-unit fast-paced environment.

Must have strong written and verbal communication skills.

Experience in hotel / resort environment strongly preferred.:

Certified in ServSafe practices with CA Food Handler’s certificate or ability to obtain one within 30 days of employment.

Physical Requirements include:

Ability to lift and carry 50 lbs. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer. 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 veteran status.