Chef - Oasis at Death Valley

Xanterra Travel Collection•Furnace Creek, CA

6h•$70,720 - $88,400•Onsite

About The Position

The Oasis at Death Valley is seeking an experienced Chef to lead culinary operations across multiple outlets at The Ranch location within this iconic resort and national park setting. This role is ideal for a chef with prior experience in a resort, hotel, or national park environment who thrives in a multi‑outlet operation and enjoys leading teams through both guidance and example. While the position includes administrative and operational responsibilities, success in this role requires a chef who is highly visible in the kitchens coaching, mentoring, and motivating cooks and sous chefs on a daily basis. Reporting to the Director of Food & Beverage, this is a hands‑on leadership opportunity for a chef who values quality, consistency, and team development in a high-volume, destination hospitality environment.

Requirements

Minimum of five years of progressive culinary experience with hands‑on involvement in food production, preparation, cost controls, and presentation, preferably within a hotel, resort, or destination hospitality setting.
Associate degree in Culinary Arts or a related field; equivalent professional culinary training and experience will be considered
Demonstrated knowledge of food and labor cost management within a high‑volume kitchen or multi‑unit operation
Working proficiency with basic computer systems and kitchen‑related software, including scheduling, payroll, or inventory tools
Proven leadership capability with the ability to prioritize multiple initiatives and adapt scheduling to support a fast‑paced, multi‑outlet environment
Strong written and verbal communication skills, with the ability to lead teams clearly and professionally
ServSafe certification and applicable food handler certification, or the ability to obtain required certifications within a short timeframe after hire
Ability to lift and carry 50 lbs.
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.

Responsibilities

Lead and oversee all food preparation while consistently delivering high standards of quality, flavor, and presentation
Manage food and labor costs in alignment with established Food & Beverage budget expectations
Supervise, train, schedule, and motivate kitchen staff, assigning duties and monitoring performance to ensure operational success
Maintain exceptional sanitation, hygiene, and food safety standards across all kitchen and storage areas
Ensure proper labeling, storage, handling, and rotation of food and supplies; routinely inspect equipment and facilities for safe use and cleanliness
Provide strong, hands‑on leadership and address operational or employee concerns in a professional and solution‑oriented manner
Assist with menu development, recipe refinement, and continuous improvement of culinary offerings
Partner effectively with front‑of‑house teams and demonstrate a service‑focused mindset that supports both internal teams and guests
Produce a diverse range of high‑quality, visually appealing menu items while exercising thoughtful culinary judgment related to product availability, par levels, and food utilization
Develop, implement, and maintain kitchen standards and reference materials, including recipes, plating guides, cleaning schedules, and operational manuals
Promote awareness of environmental and sustainability best practices and ensure kitchen teams understand their role in supporting responsible operations
Consistently model professional, respectful, and courteous behavior with guests and team members through all interactions