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Xanterra
2.9
Sous Chef - Yellowstone National Park
Yellowstone National Park, WY
$4,272 (Employer provided)
This involves how you dress (enforce the same dress code as for line employees); how you treat your employees, consistent, firm but fair method; how you carry……
30d+
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Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
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Freight Handler
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Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
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5d
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Driver Class B
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Must have valid commercial driver's license (CDL)-Class B; hazardous materials and tank endorsements required*. Recoup/repair damaged freight when necessary.…
4d
FedEx Freight
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Must have valid commercial driver's license (CDL)-Class B; hazardous materials and tank endorsements required*. Recoup/repair damaged freight when necessary.…
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Freight Handler Part-Time
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$21.16 Per Hour (Employer provided)
Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
3d
Kwik Fill
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Deli Manager
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$15.50 - $17.50 Per Hour (Employer provided)
Easy Apply
Requires a new hire candidate to present a valid certification from a nationally recognized food manager certified program OR become certified within 30 days of……
24d
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$28.81 Per Hour (Employer provided)
Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
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Oregon Coast Aquarium
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Line Cook (Seasonal)
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$40K - $48K (Glassdoor est.)
Easy Apply
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Driver Apprentice-Road
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Citadel Pacific
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Easy Apply
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Jersey Mike's
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Impact Public Schools
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Lead Teacher 2026-2027 SY Pool
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$63K - $91K (Employer provided)
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FedEx Freight
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Driver Class B
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$29.88 Per Hour (Employer provided)
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Harrah’s Resort Southern California
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$55K (Employer provided)
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Freight Handler Part-Time
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Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
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Freight Handler
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Secure freight inside trailers using appropriate tools and supplies (e.g. pallets, straps, rope). Recoup/repair damaged freight when necessary.…
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Legends Arcade
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Braintree Hospitality
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Xanterra

2.9

Sous Chef - Yellowstone National Park

Yellowstone National Park, WY

$4,272 (Employer provided)

Is your resume a good match?

Use AI to find out how well the skills on your resume fit this job description.

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.

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 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.

The Details:
Position Type: Seasonal
Season Dates: Mid June - 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)

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) 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!

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)
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!

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 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 this area.
Ensure that menu specifications are posted appropriately in line production areas before major arrival. Commit specifications to memory.
Ensure that prep sheets and line set up sheets are posted and used daily. Make sure they are filled out at the end of each shift.
Be on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
Ensure that BOH schedules are costed and submitted to the F&B Manager for approval prior to posting.
Ensure that a BOH Manager is present at each service briefing to present the du jour items and features for that meal period and answer any questions from the staff.
Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner.
Make sure that every employee checks out with a manager before they depart a shift.
Maintain and project a professional attitude regarding your operation. This involves how you dress (enforce the same dress code as for line employees); how you treat your employees, consistent, firm but fair method; how you carry yourself, both on and off duty; how you react to crises in stressful situations and how you refer to our guests.
Lead by example.
React immediately to guest complaints on location and inform the F&B support office of your actions.
Be prepared to take risks when making decisions. Weigh out all factors, contact appropriate resources to make an informal decision. Evaluate the outcome and make more decisions that positively effect 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" that are delegated out to responsible managers with specific time lines.
Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.
Ability to motivate, teach and direct employees to accomplish the desired goals.
Must be ServSafe Manager Certified; workshops will be provided to attain this certification.
Culinary Degree or ACF Chef de Cuisine Certification preferred.

Physical Requirements include:

Must be able to stand for long periods of time, approximately 8+/- hours.
Must be able to walk for long periods of time.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.
Must be able to work in differing environments; i.e., cold freezers, hot prep areas, outside areas.

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.

See company reviews

Base pay

The minimum salary is $4,272 and the max salary is $4,272.

$4,272/mo (Employer provided)

Yellowstone National Park, WY

If an employer includes a salary or salary range on their job, we display it as "Employer Provided". If a job has no salary data, Glassdoor displays a "Glassdoor Estimate" if available. To learn more about "Glassdoor Estimates," see our FAQ page.

Working here doesn’t have to be a secret

2.9

Recommend to a friend
Approve of CEO
CEO: Andrew N Todd
267 Ratings

Xanterra

2.9

Sous Chef - Yellowstone National Park

Yellowstone National Park, WY

$4,272 (Employer provided)

Xanterra

2.9

Sous Chef - Yellowstone National Park

Yellowstone National Park, WY

$4,272 (Employer provided)

Is your resume a good match?

Use AI to find out how well the skills on your resume fit this job description.

Overview:

Live. Work. Explore. as a part of our Food & Beverage team in Yellowstone National Park!

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 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.

Life in Yellowstone:

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!

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)
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!

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 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 this area.
Ensure that menu specifications are posted appropriately in line production areas before major arrival. Commit specifications to memory.
Ensure that prep sheets and line set up sheets are posted and used daily. Make sure they are filled out at the end of each shift.
Be on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
Ensure that BOH schedules are costed and submitted to the F&B Manager for approval prior to posting.
Ensure that a BOH Manager is present at each service briefing to present the du jour items and features for that meal period and answer any questions from the staff.
Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner.
Make sure that every employee checks out with a manager before they depart a shift.
Maintain and project a professional attitude regarding your operation. This involves how you dress (enforce the same dress code as for line employees); how you treat your employees, consistent, firm but fair method; how you carry yourself, both on and off duty; how you react to crises in stressful situations and how you refer to our guests.
Lead by example.
React immediately to guest complaints on location and inform the F&B support office of your actions.
Be prepared to take risks when making decisions. Weigh out all factors, contact appropriate resources to make an informal decision. Evaluate the outcome and make more decisions that positively effect 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" that are delegated out to responsible managers with specific time lines.
Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.
Ability to motivate, teach and direct employees to accomplish the desired goals.
Must be ServSafe Manager Certified; workshops will be provided to attain this certification.
Culinary Degree or ACF Chef de Cuisine Certification preferred.

Physical Requirements include:

Must be able to stand for long periods of time, approximately 8+/- hours.
Must be able to walk for long periods of time.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.
Must be able to work in differing environments; i.e., cold freezers, hot prep areas, outside areas.

See company reviews

Base pay

The minimum salary is $4,272 and the max salary is $4,272.

$4,272/mo (Employer provided)

Yellowstone National Park, WY

Working here doesn’t have to be a secret

2.9

Recommend to a friend
Approve of CEO
CEO: Andrew N Todd
267 Ratings

Are you open to new opportunities?

5,284 Complaints handler jobs in United States

Base pay

Working here doesn’t have to be a secret

Base pay

Working here doesn’t have to be a secret