Sous Chef – Oasis at Death Valley

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:
Position Type: Full-time Year-round
Start Dates: March 2025
Pay: $25.55
Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays)

Why the Oasis at Death Valley?
Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America’s lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.

• Life at the Oasis:

  
  
  
  • Employee housing (dormitory-style or RV site)
  • Free breakfast and lunch with $4 dinners in the employee dining room (cafeteria-style)
  • Free on-site laundry facility, Wi-Fi (limited bandwidth)
  • A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
  • Meet people of all ages from all over the country and world!
  
  
  

  Benefits:

  
  

  Full-Time, Year-Round

  
  
  • Medical, Dental, Vision
  • Paid Time Off and Holidays
  • Disability Insurance
  • 401k with match
  • Life and AD&D Insurance
  • Employee Assistance Program
  • Wellness Programs
  • Learning and Development Programs
  
  
  

  Perks:

  
  
  • Free Death Valley National Park pass
  • Free access to pool, golf course, rec center, gym and sports court
  • Retail, Lodging and Travel Discounts
  • Planned employee trips and activities
  • 15% Verizon service/products discount
  • $350 Referral Bonus Program
  • The adventure of a lifetime!
  
  

Responsibilities

• 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.

Source ⇲