What are the responsibilities and job description for the Head Chef position at Deloro Valley?
Deloro Valley is a historic venue located in the picturesque Sierra foothills, near Yosemite National Park. Spanning 132 acres of scenic black oak and ponderosa pine trees, the property features 22 event spaces accommodating groups from 25 to over 800 people. With flexible lodging options and state-of-the-art amenities such as high-speed internet and catering services, Deloro Valley provides the perfect setting for both intimate gatherings and large-scale events. The venue is dedicated to creating memorable experiences and fostering meaningful connections for all its guests.
Location: Tuolumne, CA (near Yosemite) Season: April to November 2026 Pay: $32 to $42 per hour Shift: AM (6am to 2pm) or PM (2pm to 10pm), split with second Head Chef
About the role: We are seeking a dynamic and experienced Kitchen Manager and Head Chef to lead our culinary team with passion and precision. This is a pivotal role overseeing all aspects of kitchen operations across a full season of multi-day events, from food preparation and menu execution to staff supervision and food safety compliance. Events range from 50-person retreats to 400-person festivals. We are hiring two Head Chefs, each owning their shift entirely. You are responsible for service quality, crew direction, food execution, and maintaining standards from first ticket to last plate. You will work alongside a second Head Chef who leads the opposite shift. Communication and handoff between the two of you is essential.
Responsibilities: Lead and manage daily kitchen operations, ensuring smooth workflow and exceptional food quality. Supervise and motivate culinary staff, fostering a positive team environment focused on teamwork and continuous improvement. Develop and execute seasonal menus. Oversee food production, preparation, presentation, and service to ensure consistency across multi-day events. Manage inventory control including ordering, stock rotation, and waste minimization to optimize food costs. Enforce strict food safety standards and sanitation practices in compliance with health regulations. Coordinate across breakfast, brunch, and dinner service for the same guests across consecutive days. Monitor shift schedules, assign tasks efficiently, and ensure proper staffing levels at all times. Collaborate with management on budgeting, cost control, and operational decisions. Maintain high standards of quality and guest satisfaction across every event.
What we are looking for: 8 or more years leading a professional kitchen. Comfortable running service independently. Proven supervisory experience leading diverse kitchen teams in fast-paced or event-based settings. Strong knowledge of food safety protocols, sanitation standards, and health compliance. Skilled in inventory management, cost optimization, and shift logistics. Experience with banquet service, event catering, or large-scale food production. Ability to train and support less experienced crew members. Organized under pressure. Reliable across a long season.
What to expect: Most weeks run Friday through Sunday with some Thursdays and Mondays. Multi-day residential events mean cooking breakfast, brunch, and dinner for the same guests across several consecutive days.
The ideal candidate brings energy and precision to a fast-paced hospitality-driven environment and takes pride in crafting memorable dining experiences.
Pay: $32 to $42 per hour depending on experience.
To apply: chef@delorovalley.com
Subject line: JOBS
Qualifications
Location: Tuolumne, CA (near Yosemite) Season: April to November 2026 Pay: $32 to $42 per hour Shift: AM (6am to 2pm) or PM (2pm to 10pm), split with second Head Chef
About the role: We are seeking a dynamic and experienced Kitchen Manager and Head Chef to lead our culinary team with passion and precision. This is a pivotal role overseeing all aspects of kitchen operations across a full season of multi-day events, from food preparation and menu execution to staff supervision and food safety compliance. Events range from 50-person retreats to 400-person festivals. We are hiring two Head Chefs, each owning their shift entirely. You are responsible for service quality, crew direction, food execution, and maintaining standards from first ticket to last plate. You will work alongside a second Head Chef who leads the opposite shift. Communication and handoff between the two of you is essential.
Responsibilities: Lead and manage daily kitchen operations, ensuring smooth workflow and exceptional food quality. Supervise and motivate culinary staff, fostering a positive team environment focused on teamwork and continuous improvement. Develop and execute seasonal menus. Oversee food production, preparation, presentation, and service to ensure consistency across multi-day events. Manage inventory control including ordering, stock rotation, and waste minimization to optimize food costs. Enforce strict food safety standards and sanitation practices in compliance with health regulations. Coordinate across breakfast, brunch, and dinner service for the same guests across consecutive days. Monitor shift schedules, assign tasks efficiently, and ensure proper staffing levels at all times. Collaborate with management on budgeting, cost control, and operational decisions. Maintain high standards of quality and guest satisfaction across every event.
What we are looking for: 8 or more years leading a professional kitchen. Comfortable running service independently. Proven supervisory experience leading diverse kitchen teams in fast-paced or event-based settings. Strong knowledge of food safety protocols, sanitation standards, and health compliance. Skilled in inventory management, cost optimization, and shift logistics. Experience with banquet service, event catering, or large-scale food production. Ability to train and support less experienced crew members. Organized under pressure. Reliable across a long season.
What to expect: Most weeks run Friday through Sunday with some Thursdays and Mondays. Multi-day residential events mean cooking breakfast, brunch, and dinner for the same guests across several consecutive days.
The ideal candidate brings energy and precision to a fast-paced hospitality-driven environment and takes pride in crafting memorable dining experiences.
Pay: $32 to $42 per hour depending on experience.
To apply: chef@delorovalley.com
Subject line: JOBS
Qualifications
- Extensive culinary expertise, including menu development, recipe creation, and cooking techniques
- Strong leadership and team management skills, with experience in training and supervising kitchen staff
- Proficiency in food safety standards, sanitation practices, and maintaining a clean kitchen environment
- Ability to manage inventory, budget, and procurement to ensure efficient use of resources
- Excellent organizational and time management skills to handle multiple events and tasks effectively
- Customer-focused approach with experience in tailoring menus to client needs and dietary restrictions
- Flexibility and adaptability to work in a dynamic event-driven environment
- Culinary degree or relevant certification preferred but not required
- Prior experience as a Head Chef or in a similar leadership role in a high-volume catering, event, or restaurant establishment
Salary : $32 - $42