Delaware North Parks and Resorts is seeking an experienced and passionate Executive Chef to oversee our culinary operations at Squire Resort at Grand Canyon in Tusayan, Arizona. As Executive Chef, you will have the opportunity to showcase your culinary skills and leadership abilities while working with a team of dedicated culinary professionals. Join our team and experience the beauty of working at Squire Resort at Grand Canyon while creating memorable dining experiences for our guests!

If you’re an inspiring leader and innovative recipe developer looking to grow your career at a global hospitality company, apply now for this Executive Chef position.

Relocation assistance available along with low-cost housing located within a short walk to the property.

Pay

Minimum – Anticipated Maximum Base Salary: $68,300 – $92,200 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range.

What will you do?

• Hire, train, and mobilize kitchen and service teams.
• Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items.
• Prepare operational reports; highlight progress, adverse trends, and make recommendations for success.
• Maintain knowledge of and compliance with all company and health department policies, regulations, and standards.
• Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies.

More about you

• Minimum two years’ experience as an Executive Chef in a high-volume industry-leading concept with five years’ culinary experience in established restaurants and catering companies.
• Certificate or degree in Culinary Arts preferred; ServSafe Manager and Food Safety Handler certifications required.
• Strong financial and computer skills; experience working with and understanding of P&Ls and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems.
• Ability to work a flexible schedule to accommodate business needs.
• Proven ability to lead team members clearly and concisely while positively influencing behavior and performance.

Who we are

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals.

Together, we’re shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.

• Medical, dental, and vision insurance.
• 401(k) with up to 4% company match.
• Annual performance bonus based on level, individual, company, and location performance.
• Paid vacation days and holidays.
• Paid parental bonding leave.
• Tuition and/or professional certification reimbursement.
• Generous friends-and-family discounts at many of our hotels and resorts.

• Minimum two years’ experience as an Executive Chef in a high-volume industry-leading concept.
• Five years’ culinary experience in established restaurants and catering companies.
• Certificate or degree in Culinary Arts preferred; ServSafe Manager and Food Safety Handler certifications required.
• Strong financial and computer skills; experience with P&Ls and budgeting.
• Knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems.
• Ability to work a flexible schedule to accommodate business needs.
• Proven ability to lead team members clearly and concisely.