Xanterra Leisure Holding, LLC

  • Summer 2018 Chef and Sous Chef - Immediate Openings - Yellowstone National Park, WY

    Job Locations US-WY-YELLOWSTONE
    Posted Date 1 week ago(6/15/2018 2:36 PM)
    Requisition ID
    2018-16260
    Category
    Food and Beverage
  • Overview

     

     

    Now hiring Chefs & Sous Chefs at Yellowstone National Park Lodges!

     

    We operate 31 restaurants within the park that range from fast casual to fine dining. Each of these operations functions at high volume levels in order to accommodate the millions of visitors the park sees annually. Our parent company, Xanterra Travel Collection, strives to use local and/or organic ingredients whenever possible, for both guest and employee meals. 

     

    Chefs & Sous Chefs are responsible to direct and develop back of the house (BOH) managers and employees to support the goal of maximizing guest service through the production of healthy, tasty and attractive menu items.  

     

    Candidates interested in Chef & Sous Chef positions in Yellowstone are drawn to the unique opportunity to work in the world’s first national park and should be enthusiastic about Xanterra’s sustainability initiatives and mission to provide ‘legendary hospitality with a softer footprint’. Our chefs are not only highly knowledgeable of the menu and operations at their own location, but play an integral role in continuing the daily operation of our park.

     

    The Details

    We have immediate openings available for the 2018 season. Ideally, you will be available to work a full season (now through October 2018). If living, working, and exploring in Yellowstone sounds intriguing and exciting to you, please read on.

    • Start Date: ASAP
    • Employment Type: Full Time, Seasonal 
    • Schedule: Varies – 40+ hours per week.
    • Perks include:
      • Low-cost housing (dormitory style) and meals (cafeteria style) provided
      • Wi-Fi (limited bandwidth) provided
      • Free Employee Recreation Program (hiking, biking, photography, camping, wildlife watching, educational programs, film series, sports competitions, and more!)
      • Exclusive discounts in and around Yellowstone
      • Living in the world’s first National Park

    Live. Work. Explore. Yellowstone National Park Is Naturally Different

     

    What We Are Looking For

    At Yellowstone National Park Lodges, we depend on our chefs to help guests find their ultimate Yellowstone experience—all while working to protect and preserve the park for future generations. You will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests.

     

    What You Are Looking For

    • Are you interested in working, living, and being an ambassador in Yellowstone National Park?
    • Are you looking to make friends with people from all over the world?
    • Do you have a positive attitude and solid work ethic?
    • Do you thrive in a fast-paced, exciting work environment?
    • Are you seeking upward mobility and growth opportunities?
    • Are you looking to gain experience in tourism & hospitality operations, specifically food & beverage?
    • Are you enthusiastic about Xanterra’s sustainability initiatives?

    If you answered, “Yes” to these questions, a chef job in Yellowstone is ideal for you!

     

    What We Believe

    At Yellowstone National Park Lodges, we are a welcoming community who work hard, share a passion for the environment, and enjoy creating memorable experiences for our guests. We are the primary concessionaire in Yellowstone National Park. As part of the Xanterra Travel Collection family, we embrace a “naturally different” lifestyle that allows you to live, work, and explore one of the most beautiful places on earth. We are a company based on values that reflect an environmental ethic and social conscience – for the long-term. “Our Softer Footprint” focuses on how we reduce our environmental impact through our comprehensive environmental initiatives. Our business practices exemplify environmental stewardship, and a desire to protect and preserve our public lands. 

    Responsibilities

    • In the absence of the Chef or Manager,assume all managerial duties.
    • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
    • Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees.
    • Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees.
    • Follow and enforce all policy, procedures and service standards.
    • Maximizing sales.
    • Control labor cost by immediately reacting to business levels; don’t wait to the end of the week.
    • Control food cost by minimizing waste, controlling and utilizing over production, and controlling portion sizes to set specifications.
    • Maintain an adequate par of expendable goods to ensure that your employees have the proper tools to do their jobs.
    • Perform a physical count of all food and beverage items at the end of each fiscal period and mid period if directed.
    • Ensure that all food handlers know and follow the food specifications for plating any menu items as well as the standardized recipes for producing the same.
    • Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels change.
    • Be on the floor during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
    • Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
    • Be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
    • Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner.
    • Make sure that every employee checks out with a manager before they depart a shift.
    • Maintain and project a professional attitude regarding your operation.
    • Lead by example.
    • React immediately to guest complaints and inform management of your actions.

    Qualifications

    • Working knowledge of all BOH positions supervised.
    • Working knowledge of all equipment used within the BOH operation.
    • Working knowledge of administrative duties, production records, inventories, scheduling, purchasing and receiving.
    • Ability to organize and prioritize daily "action lists" that are delegated out to responsible managers with specific time lines.
    • Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.
    • Ability to motivate, teach and direct employees to accomplish the desired goals.
    • Culinary Degree or ACF Chef de Cuisine Certification desired
    • Must be able to stand for long periods of time, approximately 8 hours.
    • Must be able to walk for long periods of time.
    • Must be able to lift and carry a minimum of 50 pounds.
    • Must be able to bend, stretch, and reach for extended periods of time.

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