Sous Chef

The Oasis at Death Valley

Join our Food & Beverage team at The Oasis at Death Valley!

With over 3.4 million acres to explore, Death Valley is situated in the northern Mojave Desert in California and is the largest National Park outside of Alaska. Incredibly diverse ecosystems, sand dunes, mountains, and touting America's lowest elevations - Death Valley is an incredible place to call home. We are a welcoming community of employees who work hard, share a real passion for the environment, and enjoy creating memorable experiences for our guests. 

The Oasis at Death Valley operates two hotels, restaurants, gift shops, and the world's lowest elevation golf course. Our historic AAA Four Diamond Inn and Ranch offer guests a variety of accommodations. Both hotels have swimming pools that are open annually and are fed from naturally warm local springs.

JOB SUMMARY
We are looking for a Sous Chef to assist in the in the management of kitchen operations, which includes food production for all dining outlets. This position is responsible for managing a staff of 6-12 employees per shift in food production and and cleaning and reports directly to the Chef. Our mission is to provide legendary service to our guests visiting from all over the world, and your work is instrumental to our success!

THE DETAILS
Start Date: March 22nd or later
Position Type: Full-Time, Year-Round
Wage: $23.15 per hour

APPLY NOW!

THE PERKS & BENEFITS
Discounted Employee Housing
FREE breakfast and lunch with $4 dinners in the Employee Dining Room
FREE WIFI
FREE Laundry Facilities
FREE access to pool, golf course, rec center, gym, and sports courts
Benefits are offered to Full-Time, Year-Round employees
Onsite Training and Learning & Development Programs offered
Employee discounts on Lodging, Retail, and Food & Beverage products at all Xanterra park locations

RESPONSIBILTIES

• Manage various shifts in the Kitchen.
• Coordinate and ensure adequate and timely food production and quality for all outlets.
• Control food and labor costs within in proper guidelines.
• Provide leadership as well as train and develop all Ranch back of the house staff.
• Must be able to work within a flexible work schedule, as schedule may include mornings, evenings, weekends, and/or holidays.
• Maintain a high level of cleanliness within the kitchen and ensure safe food handling practices.
• Involved with scheduling, F&B inventories, Foodtrak.
• Regularly attend weekly F&B meetings.
• Management functions include but are not limited to employee relations; conflict resolution; skills training; staff meetings; and work safety/food safety training.
• 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.
• Responsible for additional management and/or related duties assigned by the company.
• All other duties as assigned.

QUALIFICATIONS

• Preferred two years supervisory/management experience in a restaurant and/or hospitality kitchen, in multi-unit F&B operations.
• Ability and/or experience with controlling labor and food costs.
• Knowledge of restaurant operations, inventories, volume food preparations & sanitation
• General computer knowledge and ability to learn Foodtrak.
• Leadership skills with ability to prioritize, multi-task and be accountable for duties & projects.
• Strong verbal and written communication skills.
• Valid driver’s license.

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 status as a protected veteran.