Sous Chef Positions - Yellowstone National Park, Wy

Overview:

Sous Chef - Yellowstone National Park (Summer 2023)

Season your career as a Chef in Yellowstone National Park! Join the Food & Beverage team!

Yellowstone National Park Lodges operates 31 restaurants within the park that range from fast-casual to fine dining. Approximately 2 million meals are served in Yellowstone every summer! Our parent company, Xanterra Travel Collection®, strives to use local and/or organic ingredients whenever possible for both guest and employee meals. 70% of Yellowstone’s food purchases come from sustainable sources. Learn more about the Food & Beverage department.

• As a Sous Chef, you would be in a high-pressure position that manages and oversees the food production and sanitation in the kitchen, requires knowledge of all back-of-the-house operations and conduct daily service based on preplanned recipes and pars.

• A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
• No Wyoming state taxes deducted from your paycheck
• Live in our nation's first National Park! Seasonal management includes dormitory-style housing that includes Wi-Fi (limited bandwidth), laundry, and all utilities.
• Meeting people of all ages, from all over the country and world
• Participate in our $350 Referral Bonus! Review criteria here
• All meals are provided including breakfast, lunch, and dinner.

• Approximately 500 geysers (the largest concentration in the world) and hot springs, including Grand Prismatic, the third-largest in the world
• Access to maintained campgrounds and back country campsites inside and around the park
• Fresh air, breathtaking views, and clear night skies
• Free Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more).
• Over 1,000 miles of hiking trails inside the park itself
• Employee discounts on retail, food & beverage, lodging, and activities in Yellowstone
• World-class wildlife viewing of bison, elk, moose, wolves, bears, and more
• Employee discounts at local gateway communities

Why Choose Yellowstone National Park Lodges

We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we the primary authorized concessionaire in Yellowstone, and as such, we are proud stewards of the park.

Responsibilities:

Sous Chef *Wages are set based on size and responsibilities of operation, Free Room & Board

• Establish and maintain an overall positive, professional tone with back of the house (BOH) and front of house (FOH) employees in communicating expectations and standards
• Develop, train, and mentor BOH managers and employees to support the goal of providing the highest possible culinary experience for our guests
• Ensure back of the house operations are run smoothly

Qualifications:

• Culinary Degree or ACF Chef de Cuisine Certification desired
• Must be ServSafe Manager Certified; workshops will be provided to attain this certification. If candidate fails to pass this course and exam, a second opportunity will be provided; if still not successful, candidate will be placed in a non-management position.
• Ability to motivate, teach and direct employees to accomplish the desired goals.
• Working knowledge of all equipment used within the BOH operation, including knife and blade skills.
• Ability to organize and prioritize daily "action lists" that are delegated out to responsible managers with specific time lines.
• Working knowledge of administrative duties, production records, inventories, scheduling, purchasing and receiving.
• Working knowledge of all BOH positions supervised.
• Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to work in differing environments; i.e., cold freezers, hot prep areas, outside areas.
• Must be able to bend, stretch, and reach for extended periods of time.