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SalaryOverview:
We’re hiring an Executive Chef to Live. Work. Explore. in Yellowstone!
The Executive Chef is responsible for performing all duties with the goal of maximizing guest satisfaction in the management of all Yellowstone National Park culinary operations while simultaneously meeting and exceeding financial obligations. Operations include 19 guest outlets serving approximately 2 million meals annually, and 8 employee dining rooms serving over 2500 employees during the summer season. The Executive Chef supervises and directs the Regional Chefs, the Storekeeper Trainer, Steward Trainer and other team members toward maximizing guest satisfaction and meeting financial plans. Reports directly to the Director of Food & Beverage.
The Details:
The Must Haves:
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:
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
We’re hiring an Executive Chef to Live. Work. Explore. in Yellowstone!
The Executive Chef is responsible for performing all duties with the goal of maximizing guest satisfaction in the management of all Yellowstone National Park culinary operations while simultaneously meeting and exceeding financial obligations. Operations include 19 guest outlets serving approximately 2 million meals annually, and 8 employee dining rooms serving over 2500 employees during the summer season. The Executive Chef supervises and directs the Regional Chefs, the Storekeeper Trainer, Steward Trainer and other team members toward maximizing guest satisfaction and meeting financial plans. Reports directly to the Director of Food & Beverage.
The Details:
- Position Type: Full-Time, Year-Round
- Location: The Food Beverage Department is based in Mammoth Hot Springs, but this position requires frequent travel to all our culinary operations throughout the park
- Schedule: Typical schedule is ~40+ hours, (may include weekends, evenings, and holidays)
- Housing: Company housing provided at low cost
The Must Haves:
- Culinary degree from an accredited institution
- Ten-years of post graduate culinary arts experience
- Experience in high volume multi-unit operations and banquets and catering required.
- Must be at least 21 years of age and possess a valid drivers license
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:
- 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!
- Over 1,000 miles of hiking trails inside the park itself
- Fresh air, breathtaking views, and clear night skies
- World-class wildlife viewing of bison, elk, moose, wolves, bears, and more
- Approximately 500 geysers (the largest concentration in the world) and hot springs, including Grand Prismatic, the third largest in the world
Benefits and Perks:
- Medical, Vision, Dental, and 401k benefits
- Vacation, Holiday and Sick Leave
- Free Access to our Employee Recreation Program (hiking, photography, camping, wildlife watching, and more!)
- Discounts in and around Yellowstone
- Recruit, hire, train, mentor and support members of the park wide Food and Beverage Culinary Support Staff in their efforts to provide optimum operational support for all field operations.
- Work with Culinary Support Staff to recruit, hire, train, mentor, motivate and support all location culinary management staff.
- Create and implement menus, pricing, purchasing and production specifications in partnership with the Director of Food and Beverage and in accordance with the National Park Services Concessions Operating Plan and comparable pricing and core menu concepts.
- Develop and implement the systems needed to meet or exceed all operational and financial objectives and standards in all BOH areas:
- Engineer recipes and purchasing specifications to maintain planned cost of sales while ensuring quality production of menu items.
- Work in conjunction with the Director of Food and Beverage and the purchasing department to determine specific purchasing specifications for all food and non-food items in inventory.
- Participate in the planning, design and execution of food service facility remodels.
- Complete nutritional analysis on menu items as defined by the contract.
- Develop and implement systems toward maximizing sanitation and safety standards for field operations. Develop food safety S.O.P.s as needed while continually evaluating existing S.O.P.s for improvement. Ensure active managerial controls are in place and S.O.P.s are adhered to in all food and beverage operations.
- Develop and maintain positive relationships with our client the National Park Service and the NPS Public Health Consultant.
- Assist the Food and Beverage Director in the annual budgeting process and monthly P&L analysis. Perform period end inventory audits and cost of sales analysis.
- Work with the Food and Beverage Director and Director of Purchasing to support
Xanterra’s Environmental Initiative to meet the 2025 goal of 70% sustainable purchases. - Assist in the development and implementation of the two-week management training program each spring.
- Oversee kitchen equipment replacement and assist in capital (CEA) planning following Xanterra’s environmentally preferable procurement guidelines.
- May serve on park wide committee i.e. Chemical Management Committee and park wide safety committee.
- Work towards achieving all non-financial goals on an annual basis.
- Follow 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.
- Ten-year culinary arts experience after receiving a formal culinary degree from an accredited institution required.
- Experience in high volume multi-unit operations and banquets and catering required.
- Commercial baking experience preferred.
- Certification in the ServeSafe food-handling program is required. Workshops will be provided if not currently certified.
- Excellent leadership skills.
- Commitment to offering excellent guest service.
- Interpersonal communication skills.
- Organizational/time-management skills.
- Financial planning and analysis skills.
- Knowledge of accounting procedures and Microsoft Excel.
- Strategic planning skills.
- Knowledge of food and beverage operations and standards: full-service dining rooms, cafeterias, quick service, fast casual, snack shops, guest lounges, employee pubs and employee feeding.
- Knowledge of policies and procedures used within the department and company helpful.
- Knowledge of Yellowstone Park food and beverage facilities helpful.
Physical Requirements include:
- Must be able to stand for extended periods of time, approximately 8 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 35 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.
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
