Chef - Yellowstone National Park

Internal Career Site • Yellowstone National Park, WY

10h • Onsite

About The Position

The Chef manages and oversees food production and sanitation in a high-pressure kitchen. The role requires knowledge of back-of-house operations and responsibility for conducting daily service using preplanned recipes and pars. Chef positions are available in historic restaurants, quick-service outlets, and employee dining facilities in Yellowstone National Park. The position is seasonal, running from mid-March to early November, with a typical schedule of 40 hours across five days per week; schedules may include weekends, evenings, and holidays. Weekly pay is $1,038.00–$1,144.00.

The Chef establishes expectations and communication across the back-of-house team, manages labor and food costs, maintains inventory and sanitation standards, and ensures staff are trained and service areas are ready for each meal period. The role also involves monitoring service on the floor, responding to guest complaints, and making operational decisions that support the business.

Employee housing and on-site meals are available at low cost. Other offerings include laundry, Wi-Fi and utilities at no cost, a Yellowstone and Grand Teton National Park pass, an employee recreation program, discounted access to Yellowstone Medical Clinics, retail, lodging and travel discounts, and a referral bonus program. Competitive benefit programs and services are available to eligible employees.

Requirements

• Previous management or supervisory experience.
• Working knowledge of equipment used in back-of-house operations.
• Strong knife skills.
• Strong administrative skills, including experience with production records, inventories, scheduling, purchasing, and receiving.
• Ability to organize and prioritize daily action lists and delegate tasks with specific timelines.
• Ability to communicate expectations positively and efficiently and hold managers accountable for their areas of responsibility.
• Ability to motivate, teach, and direct employees.
• ServSafe Manager Certified; workshops will be provided to attain the certification.
• Ability to stand for extended periods, approximately eight hours.
• Ability to walk for extended periods.
• Ability to lift and carry at least 50 pounds.
• Ability to bend, stretch, and reach for extended periods.
• Ability to work in varied environments, including cold freezers, hot prep areas, and outdoor areas.

Nice To Haves

• Culinary degree.
• ACF Chef de Cuisine Certification.

Responsibilities

• Perform duties to provide excellent guest service efficiently.
• Set and maintain the tone of the back-of-house operation by communicating expectations to supervisors and line employees.
• Maintain open communication with Food & Beverage team members, back-of-house supervisors and hourly employees, and Food & Beverage support staff.
• Meet budget goals by maximizing sales, controlling labor costs in response to business levels, and controlling food costs through waste reduction, management of overproduction, and portion specifications.
• Maintain adequate pars of expendable goods and ensure employees have the tools needed for their jobs.
• Conduct physical counts of food and beverage items at fiscal-period close and mid-period when directed; ensure information is correctly entered and reviewed.
• Maintain and enforce sanitation standards, weekly cleaning schedules, SOPs, and supporting documentation.
• Ensure food handlers follow plating specifications and standardized recipes.
• Direct the storekeeper in maintaining and adjusting inventory pars in response to business levels.
• Direct the Employee Dining Room Chef to complete and adjust production records in response to guest levels and minimize shortages and overproduction.
• Ensure menu specifications are posted in production areas before major arrivals and are understood by staff.
• Ensure prep sheets and line setup sheets are posted, used daily, and completed at the end of each shift.
• Remain on the floor throughout meal service to observe, monitor, and follow up across back-of-house areas.
• Ensure back-of-house schedules are costed and submitted to the Food & Beverage Manager for approval before posting.
• Ensure a back-of-house manager attends each service briefing to present meal features and answer staff questions.
• Ensure stations have adequate production supplies and meet quality and quantity needs for each meal period.
• Ensure the operation is ready to open punctually and serve every menu item throughout each meal period.
• Ensure employees are trained before beginning a job, generate HIGs in a timely manner, and require employees to check out with a manager before leaving a shift.
• Maintain a professional attitude, model expected conduct, and treat employees consistently and fairly.
• Respond immediately to guest complaints at the location and inform the Food & Beverage support office of actions taken.
• Make operational decisions after weighing relevant factors, consulting appropriate resources, and evaluating outcomes.

Benefits

• Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided at low cost.
• Free on-site laundry facility.
• Wi-Fi and utilities included.
• Free Yellowstone and Grand Teton National Park pass.
• Employee Recreation Program, including recreation centers, athletics, gear rentals, seminars, van trips, and hiking.
• Access to discounted services at Yellowstone Medical Clinics operated by STGi.
• Retail, lodging, and travel discounts.
• $350 referral bonus program.
• Competitive benefit programs and services for eligible employees.

What This Job Offers

• Career Level: Manager
• Education Level: No Education Listed