Employee Dining Room Chef Manager - Denali Park Village

Aramark

7d•Onsite

About The Position

The EDR Chef Manager leads the daily culinary and operational functions of the Employee Dining Room, which provides meals for approximately 200 seasonal employees living and working at Denali Park Village. This role is both hands-on and leadership-focused, responsible for cooking high-quality meals, planning menus, ensuring food safety, managing staff, and maintaining a clean, welcoming dining environment. Working in a remote national park setting, the EDR Chef Manager ensures consistent, nutritious, satisfying meals that support morale and the overall employee experience. This position requires adaptability, creativity, and strong leadership to operate efficiently with limited resources and fluctuating staff needs. Experience the Endless Summer of Alaska at Denali Park Village Hotel! Summer days in Alaska stretch nearly endlessly, with up to 20 hours of daylight on the Summer Solstice. Spanning 6.2 million acres, Denali National Park & Preserve is home to Denali, the highest peak in North America, and attracts over half a million visitors annually. Conveniently accessible by road—4.5 hours from Anchorage and 2 hours from Fairbanks—this breathtaking area offers daily bus services along the park road throughout the warm summer months, providing opportunities for hiking, wildlife viewing, climbing, and camping. Located just 7 miles south of the entrance to Denali National Park, the Denali Park Village Hotel operates from May to September. Our guests enjoy comfortable accommodations, exceptional dining options, and live entertainment in a stunning natural setting. Position Details: This exciting seasonal role is available from April - September 2026. We offer competitive wages, comfortable on-site housing, and a variety of fun activities to keep your summer vibrant. Stay active in our on-site gym and enjoy an inclusive meal plan for just $8 a day. Join us for an unforgettable adventure in an extraordinary setting!

Requirements

Minimum 3 years culinary experience, including at least 1 year in a supervisory or lead cook role.
Strong cooking abilities across multiple stations and cuisines.
Excellent organizational skills and time management.
Ability to lead, train, and motivate a diverse seasonal staff.
Competence with ordering, inventory management, and cost control.
Food safety regulations, HAACP standards, and proper sanitation practices.
Menu planning for large groups and batch food production techniques.
Adaptable, calm under pressure, and resourceful in a remote environment.
Positive attitude, strong communication skills, and passion for hospitality and staff support.
Requires long periods of standing, bending, lifting (up to 40 lbs), and working in hot kitchen environments.
Must be comfortable living and working in a remote seasonal lodge with limited amenities.
Work may include early mornings, late evenings, weekends, and holidays based on meal schedules.

Nice To Haves

Prior experience in high-volume or batch-style cooking strongly preferred.
Remote or seasonal operation experience is a plus.

Responsibilities

Prepare and cook daily meals (breakfast, lunch, and dinner) using a variety of culinary techniques.
Develop and execute rotating menus that meet dietary needs, nutritional expectations, and cost guidelines.
Maintain high standards of taste, presentation, and consistency while working with available seasonal inventory.
Manage batch cooking, portion control, and food quality throughout service periods.
Lead, schedule, and supervise the EDR culinary and service team.
Train staff in food preparation, safety standards, equipment usage, and efficient workflow.
Provide ongoing coaching, feedback, and performance support.
Foster a positive, team-oriented kitchen environment with clear expectations and communication.
Forecast ingredient needs based on menu planning and fluctuating attendance.
Order food and supplies, monitor deliveries, and ensure proper storage.
Track inventory, reduce waste, and maintain food cost within budget.
Prevent shortages by planning ahead and adapting menus when supply chain challenges arise.
Ensure all food handling, storage, labeling, and preparation practices meet federal, state, and company safety standards.
Maintain a clean and sanitary kitchen, service line, dining area, and dishwashing space.
Conduct regular temperature checks, HACCP log maintenance, and safety inspections.
Ensure staff follow proper cleaning, equipment handling, and chemical safety protocols.
Provide friendly, supportive service to staff; respond to meal-related feedback and dietary requests when feasible.
Maintain a positive, welcoming atmosphere in the dining room.
Work collaboratively with HR, Housing, and department leaders to understand community needs and adjust services accordingly.
Create weekly menus, prep lists, and production schedules.
Track meal counts, attendance patterns, and budget impacts.
Assist with payroll, timesheets, and performance documentation for the EDR team.
Support pre-season kitchen setup and end-of-season shutdown, cleaning, and inventory.