Seasonal Server - Winter 2026!

POWDR•Death Valley, CA

1d•Onsite

About The Position

The Seasonal Server role is based on-site at Stovepipe Wells in Death Valley National Park. Stovepipe Wells is a resort with an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop, operated by POWDR under a long-term concession contract with the National Park Service. On-site housing is provided. A flexible schedule that involves commuting from Pahrump, Beatty, or Las Vegas may be considered. The position supports kitchen and restaurant operations, follows direction from the Kitchen Manager and F&B Manager, and works cooperatively with kitchen staff, servers, visitors, and coworkers. The employee is expected to maintain food safety, sanitation, housekeeping, and organization standards; learn menu and drink items and related procedures; and provide friendly, professional service. The resort is open every day, and the schedule may include weekends and holidays. The proposed wage is $17.50 per hour plus tips. Full hookups are available for travel trailers and RVs, on-site meals are available, and employees receive apparel retail discounts and complimentary access to most POWDR-owned resorts. The position is eligible for enrollment in the company 401(k) plan.

Requirements

Current California Food Handler Certification Card.
At least one year of food and beverage experience.
Ability to work and thrive in Death Valley National Park.
Ability to follow Executive and Lead Chef kitchen requirements and comply with the concessions contract.
Ability to get along well with people and be honest, punctual, and reliable.
Ability to remain calm and friendly.
Ability to perform physical work as a kitchen and restaurant staff member.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Ability and willingness to work a schedule that may include weekends and holidays.
Ability to work on-site.
Follow applicable safety, food-handling, and environmental procedures.

Responsibilities

Take direction from the Kitchen Manager and F&B Manager.
Communicate effectively with kitchen staff, visitors, servers, and coworkers.
Know menu and drink items, ingredients, processes, documentation, and labeling practices.
Keep work areas clean and sanitized, maintain good housekeeping, and store and label items in accordance with California food-handling safety standards.
Maintain a California Food Handler Card and follow kitchen practices and food safety requirements.
Participate in ongoing education, training, coaching, and learning to improve.
Stock and organize supplies and refrigerated and frozen items.
Complete food safety checks, handwashing, cleaning, and sanitizing protocols; wear gloves and complete required food safety training.
Follow food safety processes and participate in audits and corrective actions as directed by leadership.
Report illness to management and do not work when ill.
Answer servers’ and guests’ questions, and be friendly and accommodating.
Arrive dressed for work in a clean, pressed, complete uniform with a name tag and clean, proper footwear.
Work professionally and helpfully with coworkers, start and end shifts on time, and leave stations clean, organized, sanitized, and prepared for the next shift.
Follow applicable ESQ procedures and maintain a safety-first attitude.
Minimize environmental impact at work and while living on-site.
Treat customers, coworkers, leadership teams, and internal guests with respect and maintain a hospitable service atmosphere.
Maintain a neat, clean, and well-groomed appearance.
Use assigned personal protective equipment properly and report defective, damaged, lost, or ill-fitting equipment to the Manager.
Accept new responsibilities and transfer other responsibilities as the role evolves.