Program Summary



Rush Creek Lodge is a superbly designed new ‘destination within a destination’ located at the doorstep of Yosemite National Park, California, that opened its doors on June 24, 2016.
The first new lodge in the area in more than 25 years, Rush Creek features a contemporary, rustic sensibility inspired by the breathtaking expanse of nature surrounding its 20-acre wooded hillside setting. Rush Creek Lodge marries an authentic, timeless feel with modern amenities for a consummate national park lodge experience that is both relaxed and sophisticated.
Overnight guests can choose from a mix of 143 tastefully appointed lodge rooms, suites, and hillside villas, all featuring a deck overlooking nature, the majority with sunset views. Rush Creek’s many amenities are designed to create an outstanding getaway.
The resort is just a 3 hour drive from the San Francisco Bay Area along scenic Highway 120, the most direct route to Yosemite from the Bay Area, and with year-round access to the Park.
Let Yummy Jobs take you on an amazing adventure with Rush Creek Lodge ... #MYYUMMYSTORY
Program Fee Payment Plan -  Completion Bonus
Accepted partipants on this Program are only required to pay $2, 000 up front for their program fee. The remainder will be payroll deducted, at around $65 per week. Upon successful completion of the Program, participants will receive a bonus of $2,000.

During your Training Program, you will work alongside our talented Executive Chef and Sous Chefs to deliver outstanding, freshly prepared cuisine for our three meal a day food operations, which serve our sit-down restaurant, outdoor dining area and tavern, as well as catered events.
The Restaurant at Rush Creek serves Tasty Mountain Cuisine Daily with menus which incorporate the finest available seasonal, local, organic and sustainable ingredients.
Rush Creek Lodge prides themselves in serving fresh, healthful food that far exceeds expectations given their remote setting. Given the location, most of their 800+ guests eat  in the relaxed mountain environment each night, in addition to 50-100 locals. Both lodges are a coveted venue for weddings, reunions and small group events.
Your Training Plan at Rush Creek Lodge will consist of following a uniquely curated training plan exposing you to all areas of culinary operations. This could include :
  • Production Kitchen
  • Main Kitchen
  • Bakery,
  • Events / Banquets

The pay rate for this program is $18.00 USD per hour and you will be scheduled to work a minimum of 32 hours per week.

Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by the Rush Creek Lodge. Upon completion of the program, participants will have up to 30 days to travel within the United States. Participants must then return to their home country upon completion of the program.
Anthong Lemens
Executive Chef 
Early on the kitchen grabbed Anthony Lemens’ attention, working in restaurants that showcased local ingredients season to season growing up in Door County, Wisconsin. But what really ignited Lemens’ passions was working as an assistant to his mother in a small bakery. It was there he learned the importance of fast and efficient work. Ultimately sparking his curiosity to dive deeper into the world of cooking and how the kitchen – restaurant dynamic works as a whole.
In 2004, this curiosity brought Lemens to enroll into Madison Area Technical College’s Culinary Arts Program. With his completion in 2006, Lemens left MATC with a Degree in Culinary Arts and a Sous Chef position at the Capitol Chophouse  located in the Madison Hilton, downtown in the hub of Wisconsin’s capitol. Not only was this the perfect place for Lemens’ to hone his skills, it also got him to get back to what attracted him into the kitchen to begin with– a community focused on local and seasonal cooking.
Visiting the Dane County Farmers’ Market, allowed Lemens to work directly with farmers and the artisan food suppliers in his community. These relationships gave way to a menu that highlighted local seasonal ingredients in dishes. So it was no surprise when Madison Magazine noted Anthony Lemens as an ‘Up and Coming Local Chef’ in 2007.
Opportunity knocked in 2009 when Lemens moved to the United Kingdom. Lemens took his time abroad to work in a variety of kitchens. Cooking it kitchens specializing in traditional pub fare to Michelin Starred restaurants in both Scotland and England. Upon returning from Europe, Lemens became the Executive Sous Chef for the Hilton Milwaukee City Center working in Milwaukee Chophouse and the Miller Time Pub. In 2014, Lemens returned to where he began his professional career as a Sous Chef, the Madison Hilton Capitol Chophouse, only this time he taking the lead as the Executive Chef.

Housing for this program is provided by the Rush Creek, you will be housed as well as sharing a room with fellow program participants in a fully furnished house or apartment complex.


Housing is payroll deducted at a rate of $120.00 USD per week inclusive of all utilities*.


*subject to change 


  • Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, applicants will be required to attend a final interview with the Rush Creek HR Team via video call.

​Please note, all dates are subject to change