Chef De Cuisine - the Majestic Hotel
Aramark - Yosemite Hospitality

Culinary Opportunity in Beautiful Yosemite National Park

Beautiful, natural setting. The premiere dining and hotel option within the park!

Year-round

Chef De Cuisine - the Majestic Hotel

Aramark - Yosemite Hospitality
Location:
The Majestic Hotel (Formerly Ahwahnee Hotel), California
Experience:
Some experience required
Start Date:
Job starts soon! (Jul 16, 2018)

Our Leisure group within SLC specializes in serving consumers; recreational and entertainment needs in national and state parks, zoos, aquariums, science centers, museums and other day-use cultural attractions.

The scope of our operations includes operating lodging, conference and meeting space, houseboats and other marine activities, retail merchandise shops, fine dining restaurants, and interpretive tours in some of this country's most pristine protected lands and national parks.

We have been active partners with the National Park Service and various zoos, aquariums, and other cultural attractions for over 20 years, providing high-quality visitor services in numerous locations across the United States in over 12 states.  We are considered a premier provider of professional services by clients and competition alike, committed to providing high-quality recreation, hospitality and authentic experiences to clients and visitors from all over the world.

Some of the national and state parks in which we operate include:

  • Asilomar Conference Center, California
  • Denali National Park, Alaska
  • Glacier Bay, Alaska
  • Lake Powell Resorts and Marina, Arizona
  • Zephyr Cove Resort & Marinas, Nevada
  • Mesa Verde National Park, Colorado
  • Olympic Peninsula, Washington
  • Togwotee Mountain Lodge, Wyoming

ESSENTIAL FUNCTIONS:

As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site.

Responsibilities:

  • Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
  • Estimate food consumption and requisition or purchase food;
  • Select and develop recipes as well as standardize production recipes to ensure consistent quality;
  • Establish presentation technique and quality standards, and plan and price menus;
  • Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
  • Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.

How to Apply

Please send resume to Penrose-Michael@aramark.com

Contact Info