Executive Sous Chef
OverviewJoin team as a Executive Sous Chef in Yellowstone National Park!If you want to cook amazing food in America's first national park, we have a position for you! Our operations stretch over 2.
2 million acres of breathtaking scenery, amidst steam, geysers, trout streams, magnificent wildlife and more.
We are searching for an Executive Sous Chef to take on a leadership position in our kitchens at Yellowstone National Park.
The Executive Sous Chef is responsible for providing excellent culinary experiences in numerous food outlets.
You will oversee fine dining, cafeteria and fast food outlets.
In this position, you will work under the executive chef, supervising the kitchens and ensuring smooth communication between the front-of-house and back-of-house staff.
You will also train and mentor our back of the house staff and check their work to make sure it meets our high standards.
Check out our food and beverage team here.
The DetailsPosition Type:
Full Time Year RoundSchedule:
40
Hours Per WeekLocation:
The food and beverage department is based out of Mammoth Hot Springs in the parkThe PerksHealthcare benefitsPaid vacationSick Time401kXanterra Travel Collection discountsWhy Yellowstone National Park LodgesWe 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 concessioner in Yellowstone, and as such, we are proud stewards of the park.
Xanterra Travel Collection is a global travel and Hospitality Company, and the United States' largest operator of park-based hotels, restaurants and stores.
From the incredible depths of the Grand Canyon to the awe-inspiring heights of Mount Rushmore, and from extraordinary cruises to cycling and walking vacations that take you all over the world, Xanterra Parks & Resorts' operations encompass some of the most spectacular and iconic places on Earth.
We are renowned for legendary hospitality with a softer footprint, and we take pride in combining these dramatic settings, landmark buildings, and global travel experiences with truly exceptional service.
ResponsibilitiesPerform all duties with the goal of providing excellent guest service in an efficient manner.
Recruit, hire, train, mentor and support the Manager of Employee Dining Room Operations and Park Wide Storekeeper Trainer toward providing optimum support for park wide operations.
Recruit, train, mentor, support, and motivate Ala Carte Restaurant Chefs, Sous Chefs and culinary staff as directed by the Executive chef.
Participate, in conjunction with the F&B Director and Executive Chef, in menu development for the operations supported.
Provide required support to successfully implement and maintain menu concepts for operations supported.
Including the development of specs, FoodTrak recipes, product selection, miscellaneous notes, equipment selection, facility design, staffing and the creation of manuals, par sheets and training materials/programs to support these functions.
Respond to and document needed operational changes that will positively affect guest service.
Develop annual Food in Process Excel spreadsheets for your operations.
Train management teams in the inventory process.
Perform at least one inventory in each of your operations to ensure proper procedures are being utilized.
Check monthly inventories for mistakes and make adjustments in the park wide inventory database.
Develop and implement systems toward better achieving operational and financial goals, including involvement with remodels of food service facilities.
Assist with development and implementation of the two-week management training program each spring.
Work with Executive Chef and Public Health Officer to maximize safety and sanitation systems.
Assist with development and implementation of F&B Food Safety SOP's on an annual basis.
Advise the Director and Executive Chef on kitchen FF&E replacement and capital planning following Xanterra's environmentally preferable procurement guidelines.
Assist in the production of parkwide banquets and catered functions to positively affect their delivery.
Further develop, update, implement and assist in the presentation of the ServeSafe sanitation program and workshops for all required positions.
Communicate with Food and Beverage Managers, Restaurant Chefs and Location Managers to address food quality, guest service, staffing, standard adherence, facility sanitation and other pertinent issues.
Direct activities of Yellowstone National Park Lodges Apprentice program in conjunction with the Executive Chef.
Works with Department of Labor and American Culinary Federation to maintain accreditations.
Administer and teach ACF Apprenticeship classes as assigned by the Executive Chef.
May serve on park wide committee i.
e.
Chemical Management Committee or Park Wide Safety CommitteeFollow Company and departmental environmental practices to minimize wasted energy and resources.
Follow Company and departmental safety practices to minimize risk to self and others.
Follow Company and departmental policies and procedures.
While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management.
Duties listed above are not restricted to the only duties expected to be performed.
QualificationsSKILLS AND KNOWLEDGE:
A 2-year formal culinary degree from an accredited institution or formal ACF apprenticeship certificate requiredFive years management experience required.
Excellent leadership skills.
Commitment to offering excellent guest service.
Interpersonal communication skills.
Organizational/time-management skills.
Working Knowledge of all kitchen positions and equipment.
Knowledge of food and beverage.
Knowledge of policies and procedures used within the department and company helpful.
Knowledge of Yellowstone Park food and beverage facilities helpful.
Certification in the ServeSafe food-handling program is required.
Workshops will be provided if not currently certified.
PHYSICAL REQUIREMENTS:
Must be able to stand for extended periods of time, approximately 6 hours.
Must be able to walk for extended periods of time, variable.
Must be able to sit for extended periods of time, approximately 8 hours.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to reach, bend, stretch, and reach for extended periods of time.
Must be able to work a varied schedule including nights, weekends and holidays.
Salary:
$15.
09 - $26.
78.
Estimated Salary: $20 to $28 per hour based on qualifications.
2 million acres of breathtaking scenery, amidst steam, geysers, trout streams, magnificent wildlife and more.
We are searching for an Executive Sous Chef to take on a leadership position in our kitchens at Yellowstone National Park.
The Executive Sous Chef is responsible for providing excellent culinary experiences in numerous food outlets.
You will oversee fine dining, cafeteria and fast food outlets.
In this position, you will work under the executive chef, supervising the kitchens and ensuring smooth communication between the front-of-house and back-of-house staff.
You will also train and mentor our back of the house staff and check their work to make sure it meets our high standards.
Check out our food and beverage team here.
The DetailsPosition Type:
Full Time Year RoundSchedule:
40
Hours Per WeekLocation:
The food and beverage department is based out of Mammoth Hot Springs in the parkThe PerksHealthcare benefitsPaid vacationSick Time401kXanterra Travel Collection discountsWhy Yellowstone National Park LodgesWe 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 concessioner in Yellowstone, and as such, we are proud stewards of the park.
Xanterra Travel Collection is a global travel and Hospitality Company, and the United States' largest operator of park-based hotels, restaurants and stores.
From the incredible depths of the Grand Canyon to the awe-inspiring heights of Mount Rushmore, and from extraordinary cruises to cycling and walking vacations that take you all over the world, Xanterra Parks & Resorts' operations encompass some of the most spectacular and iconic places on Earth.
We are renowned for legendary hospitality with a softer footprint, and we take pride in combining these dramatic settings, landmark buildings, and global travel experiences with truly exceptional service.
ResponsibilitiesPerform all duties with the goal of providing excellent guest service in an efficient manner.
Recruit, hire, train, mentor and support the Manager of Employee Dining Room Operations and Park Wide Storekeeper Trainer toward providing optimum support for park wide operations.
Recruit, train, mentor, support, and motivate Ala Carte Restaurant Chefs, Sous Chefs and culinary staff as directed by the Executive chef.
Participate, in conjunction with the F&B Director and Executive Chef, in menu development for the operations supported.
Provide required support to successfully implement and maintain menu concepts for operations supported.
Including the development of specs, FoodTrak recipes, product selection, miscellaneous notes, equipment selection, facility design, staffing and the creation of manuals, par sheets and training materials/programs to support these functions.
Respond to and document needed operational changes that will positively affect guest service.
Develop annual Food in Process Excel spreadsheets for your operations.
Train management teams in the inventory process.
Perform at least one inventory in each of your operations to ensure proper procedures are being utilized.
Check monthly inventories for mistakes and make adjustments in the park wide inventory database.
Develop and implement systems toward better achieving operational and financial goals, including involvement with remodels of food service facilities.
Assist with development and implementation of the two-week management training program each spring.
Work with Executive Chef and Public Health Officer to maximize safety and sanitation systems.
Assist with development and implementation of F&B Food Safety SOP's on an annual basis.
Advise the Director and Executive Chef on kitchen FF&E replacement and capital planning following Xanterra's environmentally preferable procurement guidelines.
Assist in the production of parkwide banquets and catered functions to positively affect their delivery.
Further develop, update, implement and assist in the presentation of the ServeSafe sanitation program and workshops for all required positions.
Communicate with Food and Beverage Managers, Restaurant Chefs and Location Managers to address food quality, guest service, staffing, standard adherence, facility sanitation and other pertinent issues.
Direct activities of Yellowstone National Park Lodges Apprentice program in conjunction with the Executive Chef.
Works with Department of Labor and American Culinary Federation to maintain accreditations.
Administer and teach ACF Apprenticeship classes as assigned by the Executive Chef.
May serve on park wide committee i.
e.
Chemical Management Committee or Park Wide Safety CommitteeFollow Company and departmental environmental practices to minimize wasted energy and resources.
Follow Company and departmental safety practices to minimize risk to self and others.
Follow Company and departmental policies and procedures.
While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management.
Duties listed above are not restricted to the only duties expected to be performed.
QualificationsSKILLS AND KNOWLEDGE:
A 2-year formal culinary degree from an accredited institution or formal ACF apprenticeship certificate requiredFive years management experience required.
Excellent leadership skills.
Commitment to offering excellent guest service.
Interpersonal communication skills.
Organizational/time-management skills.
Working Knowledge of all kitchen positions and equipment.
Knowledge of food and beverage.
Knowledge of policies and procedures used within the department and company helpful.
Knowledge of Yellowstone Park food and beverage facilities helpful.
Certification in the ServeSafe food-handling program is required.
Workshops will be provided if not currently certified.
PHYSICAL REQUIREMENTS:
Must be able to stand for extended periods of time, approximately 6 hours.
Must be able to walk for extended periods of time, variable.
Must be able to sit for extended periods of time, approximately 8 hours.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to reach, bend, stretch, and reach for extended periods of time.
Must be able to work a varied schedule including nights, weekends and holidays.
Salary:
$15.
09 - $26.
78.
Estimated Salary: $20 to $28 per hour based on qualifications.
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