Xanterra Leisure Holding, LLC

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Summer '18 Sous Chef (PM)

Summer '18 Sous Chef (PM)

Requisition ID 
Job Locations 
US-OR-Crater Lake
Posted Date 
Food and Beverage

More information about this job




Come live and work at Crater Lake!


We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.


Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.


Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!



Summary: The PM Sous Chef is a hands-on manager who monitors and supports the Back of House (BOH) operation to ensure quality guest service.

Essential Duties and Responsibilities:

-Performs all duties with the ultimate goal of providing exemplary guest service.

-Manages the BOH for late lunch and dinner service.

-Works on the floor side-by-side with staff, leading by a professional example.

-Establishes and maintains overall tone of the BOH by communicating expectations to employees and coworkers in a positive manner.

-Establishes and maintains open lines of positive and productive communication between Front of House (FOH) and BOH employees and coworkers.

-Addresses all guest complaints efficiently and with professionalism.

-Monitors Employee Dining Room (EDR) to ensure quality product and service for employees.

-Treats EDR diners as “internal guests”.

-Ensures all EDR diners are scanning card before eating and ensures that meals are being properly charged.

-Follows and upholds all Company policies, procedures, and standards of service, including consistently following all food specs.

-Performs all duties with consideration of maximizing profit, including monitoring labor and food costs at all times.

-Performs all duties with consideration of the Company’s environmental commitment, including: recycling, monitoring food waste and paper goods waste, cross-utilizing product, using sustainable cuisine, and monitoring portion/production.

-Participates in period end inventories.

-Participates in evaluating line staff using the How’s It Going (HIG) form.

-Maintains pars according to business levels to ensure that no menu items are unavailable to guests at any point during the meal period.

-Actively cross-trains and re-trains all staff members throughout the season to ensure consistency.

-Ensures all staff members check out before punching out at the end of their shift.

-Cooperates with Warehouse staff in keeping the Waste Management area clean.

-Uses and monitors the Kronos timekeeping system to ensure accurate time records.

-Delegates tasks while leading by example.

-Adheres to and enforces all food safety requirements.

-Adheres to and enforces Company uniform and appearance standards.

-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.

-Performs other duties as assigned with positivity and professionalism.

Supervisory Responsibilities:

-The PM Sous Chef supervises all BOH line staff and communicates to the FOH Manager on Duty any issues with the FOH in a professional manner.




Qualifications, Experience, Physical Demands:

-Working knowledge and experience relevant to all BOH positions, equipment, and administrative duties.

-Culinary Degree or Certification preferred.

-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe program is recognized in Oregon.)

-Prior experience in seasonal hospitality, especially National Park(s), preferred.

-Prior experience in BOH management/supervisory role highly preferred.

-Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.




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