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 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.

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

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)
• 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

• 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)
• 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 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…