Looking for a PM Sous Chef outside the gates of Yosemite National Park!

COMPENSATION:  Starting at $25.00 per hour

SNAPSHOT

A hands-on kitchen role where every day brings new adventures — both on the job and outside in Yosemite’s great outdoors.

IS THIS THE RIGHT JOB FOR ME?

• Do you love making people happy and being part of a diverse team?

• Have a strong work ethic and a positive attitude?

• Enjoy the outdoors and living in a remote, nature-filled setting?

• Want to expand your culinary experience — with room to grow if you excel?

If that sounds like you, this might be the perfect role.

ABOUT US

We are a group of exceptional lodges bordering Yosemite National Park, near granite peaks, fresh mountain air, and some of the most iconic views in the world. We’re looking for a PM Sous Chef who is excited about providing memorable cuisine and hospitality experiences and helping support a fun and rewarding work environment. 

WHY YOU’LL LOVE IT HERE

• Competitive pay and benefits

• Supportive, inclusive team culture

• Knowledgeable coworkers who share expertise and guidance

• Work where people vacation — hike, climb, explore, or relax in Yosemite’s beauty on your days off

WHAT WE OFFER

• Paid time off accrual

• Healthcare benefits available within 90 days

• 401K eligible with company match after 1 year

• Regular work schedule with specific days off 

• If living in lodge-owned housing, room & board available for fixed weekly cost 

WHAT YOU WILL DO (JOB SUMMARY) 

The PM Sous Chef is in charge of all operations related to the main restaurant kitchen through dinner service.  This position supports the kitchen in preparation of guest meals, management of kitchen staff, and execution of guest meals. PM Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. The PM Sous Chef is in charge of managing the kitchen when the Executive Chef or Chef de Cuisine are not present and assists in running the kitchen when they are present. This role is 100% hands-on. The PM Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. They are also highly involved in supporting our youth program through training and supervision of our kitchen staff.

  You’ll thrive in this role if you:

• Enjoy helping guests have a fantastic dining experience

• Are reliable, detail-oriented, organized, and efficient

• Can balance multiple tasks while maintaining food and safety standards

• Work well independently and as part of a supportive team

KEY RESPONSIBILITIES

• Enforce structured processes restaurant standards, programs, and procedures

• Train and manager kitchen staff, including dishwasher, prep cooks, line cooks

• Coordinate daily with Executive Chef, Chef de Cuisine, and PM Sous Chef

• Create a fair and consistent work environment based on respect and positivity

• Train and oversee food quality, cleanliness, and hygiene standards

• Ensure consistency and maintain quality in all restaurant and tavern menu execution

• Maintain kitchen equipment and supplies

• Write weekly schedules and manage staffing levels

• Order, receive, and maintain par levels

• Manage inventory and associated storage

• Comply with restaurant, stocking, cleaning, and sanitation policies

• Comply with proper cleaning procedures

• Communicate professionally at all times with all staff and management

• Support team members and interns while fostering a positive work environment

• Work safely, address/report safety issues, and use proper personal protective equipment

• Comply with work shift schedules and break requirements

• Perform other duties as assigned, including additional lodge support as needed

EDUCATION & EXPERIENCE

• High School Diploma or GED; college degree a plus

• Prior Sous Chef experience; restaurant or hospitality preferred

• Food Handler Certification or willingness to obtain

• Experience successfully living/working in rural/remote environment preferred

COMPETENCIES/REQUIRED SKILLS AND ABILITIES 

• Strong cooking expertise and commercial kitchen/equipment knowledge

• Able to provide thoughtful guest service and hospitality

• Reliable, dependable and punctual

• Able to follow instructions accurately and multitask

• Works well as part of a team and supports others

• Detail-oriented with good organizational skills

• Follows company policies, procedures and safety standards

• Adheres to food handling and sanitation requirements

• Communicates appropriately, supportively and professionally

• Adaptable, takes initiative, and able to multitask and troubleshoot in a fast-paced setting

• Demonstrates good judgment, integrity, honesty and professionalism

• Positive attitude and willingness to learn and grow

• Leading a healthy, balanced, drug-free lifestyle

WORK ENVIRONMENT AND PHYSICAL DEMANDS

• The physical environment requires employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions, and to adhere to departmental uniform standards

• Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs

• Ability to stand and move continuously

• Lifting up to 50 pounds and moving carts weighing 300 pounds

• Working with required chemicals and PPE

• Shifts of up to 8 hours per day, plus periodic additional overtime hours and help covering additional shifts when needed

NOTE

We are an equal opportunity employer and extremely proud of our highly diverse team and embrace diversity at all levels of the organization. All qualified applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.