Xanterra
Overview
Live. Work. Explore.
as a part of our Food & Beverage team in Yellowstone National Park. We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It is high volume, fast-paced and fun. Almost half of the Yellowstone summer staff work for the Food and Beverage Operation. If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start. Job Summary: As a Sous Chef, you would be in a high-pressure position that manages and oversees the food production and sanitation in the kitchen, requires knowledge of all back-of-the-house operations and conducts daily service based on preplanned recipes and pars. Sous Chef positions are available to work in our historic restaurants or quick service outlets. This position requires floor supervision of back-of-the-house staff in addition to creating an organized environment to meet guest service needs. This position reports directly to the Chef of the operation. The Details
Position Type: Seasonal Season Dates: August – Late October Wage: $1,812-$2,020 Bi-weekly Schedule: Typical schedule is 45+ hours per week, 5 days, including weekends, evenings and holidays Why Yellowstone National Park?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire in Yellowstone and proud stewards of the park. Life in Yellowstone
Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) Free on-site laundry facility, limited Wi-Fi, and utilities included No Wyoming state taxes deducted from your paycheck Fast-paced, exciting work environment with upward mobility and growth opportunities Meet people from all ages and backgrounds Benefits
Employee Assistance Program Wellness Program Learning and Development Program Perks
Free Yellowstone & Grand Teton National Park pass Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more) Discounted services at Yellowstone Medical Clinics operated by STGi Employee discounts at local gateway communities Retail, Lodging and Travel Discounts $350 Referral Bonus Program The adventure of a lifetime! Responsibilities
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 area supervisors and line employees. Maintain open lines of communication with other Food & Beverage team members, and with each supervisor within the BOH operation and hourly employees. Maintain ongoing communication with Food & Beverage support staff. Meet and exceed budgetary goals by:
Maximizing sales Controlling labor costs by reacting to business levels promptly Controlling food costs by minimizing waste, avoiding overproduction, and ensuring proper portion sizes Maintaining adequate par levels of expendable goods
Perform periodic physical counts of food and beverage items and ensure accurate entry and review. Maintain and enforce Xanterra sanitation standards, adhere to weekly cleaning schedules and SOPs. Ensure all food handlers follow specifications for plating and standardized recipes. Direct storekeeper to maintain adequate inventory pars and adjust to business levels. Direct the Employee Dining Room Manager to ensure production records are completed and adjusted as guest levels change; minimize shortages and overproduction. Ensure menu specifications are posted in line production areas and committed to memory. Ensure prep sheets and line setup sheets are posted, used daily, and filled out at the end of each shift. Be on the floor 100% of the time during a meal service to observe and follow up in all BOH areas. Ensure BOH schedules are costed and submitted for approval prior to posting. Ensure a BOH Manager is present at each service briefing to present the day’s items and answer questions. Ensure all stations are adequately supplied with production needs and maintain quality and quantity. Take responsibility for readiness to open punctually for every meal period and to serve every menu item for the duration of the period. Ensure every employee is trained; generate HIGs promptly. Ensure employees check out with a manager before departing a shift. Maintain a professional attitude regarding operations, including dress code, respectful leadership, and crisis response. Lead by example and respond promptly to guest complaints, informing F&B support as needed. Be prepared to make informed decisions, weighing factors and resources to positively affect the operation and the Company. Qualifications
Previous management or supervisory experience. Working knowledge of all equipment used in the BOH operation; strong knife skills required. Strong administrative skills, including experience in production records, inventories, scheduling, purchasing and receiving. Ability to organize and prioritize daily action lists with time-bound accountability. Ability to communicate positively and efficiently, setting expectations and holding managers responsible. Ability to motivate, teach and direct employees to achieve goals. ServSafe Manager Certification (workshops provided to attain certification). Culinary Degree or ACF Chef de Cuisine Certification preferred Physical Requirements
Stand for long periods (approximately 8+ hours). Walk long distances. Lift and carry a minimum of 50 pounds. Bend, stretch, and reach for extended periods. Work in differing environments (cold freezers, hot prep areas, outside). We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Notice
Talentify is an Equal Opportunity Employer. Reasonable accommodations available; contact accessibility@talentify.io or 407-000-0000. Federal law requires new hires to complete Form I-9 and present proof of identity and work eligibility. An Automated Employment Decision Tool (AEDT) may score your job-related skills. Bias-audit and data-use details: www.talentify.io/bias-audit-report. NYC applicants may request an alternative process or accommodation at aedt@talentify.io or 407-000-0000.
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Live. Work. Explore.
as a part of our Food & Beverage team in Yellowstone National Park. We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It is high volume, fast-paced and fun. Almost half of the Yellowstone summer staff work for the Food and Beverage Operation. If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start. Job Summary: As a Sous Chef, you would be in a high-pressure position that manages and oversees the food production and sanitation in the kitchen, requires knowledge of all back-of-the-house operations and conducts daily service based on preplanned recipes and pars. Sous Chef positions are available to work in our historic restaurants or quick service outlets. This position requires floor supervision of back-of-the-house staff in addition to creating an organized environment to meet guest service needs. This position reports directly to the Chef of the operation. The Details
Position Type: Seasonal Season Dates: August – Late October Wage: $1,812-$2,020 Bi-weekly Schedule: Typical schedule is 45+ hours per week, 5 days, including weekends, evenings and holidays Why Yellowstone National Park?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire in Yellowstone and proud stewards of the park. Life in Yellowstone
Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) Free on-site laundry facility, limited Wi-Fi, and utilities included No Wyoming state taxes deducted from your paycheck Fast-paced, exciting work environment with upward mobility and growth opportunities Meet people from all ages and backgrounds Benefits
Employee Assistance Program Wellness Program Learning and Development Program Perks
Free Yellowstone & Grand Teton National Park pass Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more) Discounted services at Yellowstone Medical Clinics operated by STGi Employee discounts at local gateway communities Retail, Lodging and Travel Discounts $350 Referral Bonus Program The adventure of a lifetime! Responsibilities
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 area supervisors and line employees. Maintain open lines of communication with other Food & Beverage team members, and with each supervisor within the BOH operation and hourly employees. Maintain ongoing communication with Food & Beverage support staff. Meet and exceed budgetary goals by:
Maximizing sales Controlling labor costs by reacting to business levels promptly Controlling food costs by minimizing waste, avoiding overproduction, and ensuring proper portion sizes Maintaining adequate par levels of expendable goods
Perform periodic physical counts of food and beverage items and ensure accurate entry and review. Maintain and enforce Xanterra sanitation standards, adhere to weekly cleaning schedules and SOPs. Ensure all food handlers follow specifications for plating and standardized recipes. Direct storekeeper to maintain adequate inventory pars and adjust to business levels. Direct the Employee Dining Room Manager to ensure production records are completed and adjusted as guest levels change; minimize shortages and overproduction. Ensure menu specifications are posted in line production areas and committed to memory. Ensure prep sheets and line setup sheets are posted, used daily, and filled out at the end of each shift. Be on the floor 100% of the time during a meal service to observe and follow up in all BOH areas. Ensure BOH schedules are costed and submitted for approval prior to posting. Ensure a BOH Manager is present at each service briefing to present the day’s items and answer questions. Ensure all stations are adequately supplied with production needs and maintain quality and quantity. Take responsibility for readiness to open punctually for every meal period and to serve every menu item for the duration of the period. Ensure every employee is trained; generate HIGs promptly. Ensure employees check out with a manager before departing a shift. Maintain a professional attitude regarding operations, including dress code, respectful leadership, and crisis response. Lead by example and respond promptly to guest complaints, informing F&B support as needed. Be prepared to make informed decisions, weighing factors and resources to positively affect the operation and the Company. Qualifications
Previous management or supervisory experience. Working knowledge of all equipment used in the BOH operation; strong knife skills required. Strong administrative skills, including experience in production records, inventories, scheduling, purchasing and receiving. Ability to organize and prioritize daily action lists with time-bound accountability. Ability to communicate positively and efficiently, setting expectations and holding managers responsible. Ability to motivate, teach and direct employees to achieve goals. ServSafe Manager Certification (workshops provided to attain certification). Culinary Degree or ACF Chef de Cuisine Certification preferred Physical Requirements
Stand for long periods (approximately 8+ hours). Walk long distances. Lift and carry a minimum of 50 pounds. Bend, stretch, and reach for extended periods. Work in differing environments (cold freezers, hot prep areas, outside). We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Notice
Talentify is an Equal Opportunity Employer. Reasonable accommodations available; contact accessibility@talentify.io or 407-000-0000. Federal law requires new hires to complete Form I-9 and present proof of identity and work eligibility. An Automated Employment Decision Tool (AEDT) may score your job-related skills. Bias-audit and data-use details: www.talentify.io/bias-audit-report. NYC applicants may request an alternative process or accommodation at aedt@talentify.io or 407-000-0000.
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