Sous Chef - Yellowstone National Park

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's 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.

• 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 conduct 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.

Position Type:
Seasonal
Season Dates:
Early April - Early November
Pay: $1,940 - $2,136 Bi-Weekly

Schedule:

Typical schedule is 45+/- hours, 5 days/per week (will include weekends, evenings, and holidays)

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.

• Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided
• Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included
• No Wyoming state taxes deducted from your paycheck
• A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
• Meet people of all ages from all over the country and world!

• Employee Assistance Program
• Wellness Program
• Learning and Development Program

• Free Yellowstone & Grand Teton National Park pass
• Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more)
• Access to 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!

• 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.
• Establish and maintain an on-going communication with Food & Beverage support staff.
• Meet and exceed budgetary goals by:
  • 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 information is correctly entered and reviewed.
• Maintain and enforce established Xanterra standards of sanitation throughout the BOH operation. Ensure that weekly cleaning schedules are adhered to, as well as SOPs and documents to support those SOPs.
• 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.
• Direct your storekeeper, to ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels change.
• Direct your Employee Dining Room Manager to ensure that production records are completed, adjusted and reacted to as guest levels change. Minimize menu shortages and over production in…