Xanterra Leisure Holding, LLC

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Executive Chef - Year Round

Executive Chef - Year Round

Requisition ID 
Job Locations 
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Food and Beverage

More information about this job


Live and work in one of the most “beautiful places on earth!”

The four diamond Inn at Death Valley and the Ranch at Death Valley is seeking a dynamic leader for the Food & Beverage Department. The ideal leader has proven experience in back of the house operations regarding product quality, food costs, sanitation, inventory control, staffing and training. The position reports to the Food & Beverage Director and supervises four culinary managers. We are looking for individuals who have strong leadership and interpersonal skills, are able to prioritize and adapt to the changing needs of the operation, and have a solid work ethic, good business acumen and a passion for service. A minimum of three-five years of experience in hotel or resort setting is preferred along with a college Degree, however, not essential with relevant experience.

  • About The Oasis at Death Valley

At the Oasis at Death Valley Resort, our four and three Diamond properties are situated in Death Valley National Park. We receive year round visits from our International guests who enjoy our warm hospitality and feel it in our product, service and community culture. Our local guests spend quality time with their loved ones with a quick getaway.


  • What to Expect
  • Competitive Salary & Wages
  • 401(k) Retirement Plan
  • Excellent Training and Development opportunities
  • Complimentary Accommodation
  • Complimentary Utilities
  • Complimentary Employee Meals
  • Discounted accommodations at other Xanterra Parks & Resorts


Learn more about what it is like to work at Xanterra Parks & Resorts:


Essential 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 Furnace Creek Resort 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 company’s 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, Xanterra’s 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 as assigned.


  • 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 d’Cuisine 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 driver’s license.


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