Seasonal Server - Winter 2026!

POWDR•Death Valley, CA

2d•Onsite

About The Position

The Seasonal Server position at Stovepipe Wells serves guests at a resort in Death Valley National Park. Stovepipe Wells includes an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop. The resort provides accommodations and services in the park and is operated by POWDR under a long-term concession contract with the National Park Service. The role requires communicating with kitchen staff, visitors, servers, and coworkers; knowing menu and drink items and their ingredients and processes; and helping maintain a clean, organized, and sanitary work environment in accordance with California food-handling standards. The employee must follow food-safety procedures, complete training and checks, participate in audits and corrective actions as directed, and report illness to management. The position is on-site, with on-site housing provided. A flexible schedule involving commuting from Pahrump, Beatty, or Las Vegas may be considered. The business is open every day, and the schedule may include weekends and holidays. The role is seasonal for Winter 2026 and requires at least one year of food and beverage experience and a current California Food Handler certification card.

Requirements

At least 1 year of food and beverage experience.
Current California Food Handler Certification Card.
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 physically 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 on-site and a schedule that may include weekends and holidays.

Nice To Haves

A flexible schedule that includes commuting from Pahrump, Beatty, or Las Vegas may be considered.

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 label and store items properly in line with California food-handling safety standards.
Maintain a California Food Handler Card and follow established practices in the kitchen environment.
Remain open to education, training, coaching, and continuous learning.
Stock and organize supplies and refrigerated and frozen items.
Complete food-safety checks and follow handwashing, cleaning, sanitizing, and glove-use protocols.
Complete food-safety training and participate in audits and corrective actions as directed by leadership.
Report illness to management and refrain from working when ill.
Answer servers’ and guests’ questions through the servers, while being friendly and accommodating.
Wear a clean, pressed, complete uniform with a nametag and clean, proper footwear.
Work professionally and cooperatively with coworkers, start and end shifts on time, and leave stations clean, organized, sanitized, and ready 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 respectfully and provide a hospitable service atmosphere.
Maintain a neat, clean, and well-groomed appearance.
Use and care for assigned PPE properly and report defective, damaged, or lost PPE or ill-fitting equipment to the manager.
Accept new responsibilities and transfer other duties as the role evolves.