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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+
Xanterra
2.9
Train Prep Cook - Part Time
Williams, AZ
$17.85 Per Hour (Employer provided)
In this role, you'll prepare high-quality platters with consistency and care, contribute to, and help maintain a clean efficient kitchen environment.…
30d+
Xanterra
2.9
Kitchen Supervisor - Mount Rushmore National Memorial
Keystone, SD
$24.45 Per Hour (Employer provided)
Responsible for ensuring full compliance with all local, state, and federal health code regulations. Must have ServSafe Manager certification or be able to……
30d+
Newport Restaurant Group
4.3
Dining Room Supervisor at Castle Hill Inn
Newport, RI
$26.00 - $28.00 Per Hour (Employer provided)
About You: You have a strong hospitality and service background whom pleasing and impressing guests comes naturally. Opening and closing of restaurant.…
30d+
Newport Restaurant Group
4.3
Kitchen Supervisor at Castle Hill Inn
Newport, RI
$25.00 - $27.00 Per Hour (Employer provided)
An associate degree or equivalent from two-year College or technical school, however, we are willing to train the right candidate regardless of experience.…
30d+
Aramark
3.3
Senior Executive Chef
Greenville, NC
Select and develop recipes as well as standardize production recipes to ensure consistent quality. Previous experience with controlling food & labor cost,……
30d+
Mamahuhu
General Manager for Mamahuhu Noe Valley
San Francisco, CA
$85K (Employer provided)
Easy Apply
As GM, you’re expected to develop real, working knowledge of how the kitchen runs: prep systems, line service, inventory and ordering, food safety, and kitchen……
24h
The Ameswell Hotel
4.4
Sous Chef
Mountain View, CA
$80K - $84K (Employer provided)
Easy Apply
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.…
30d+
Northside Grind
Part-Time Line Cook / Prep – Busy Coffee & Sandwich Shop (St. Thomas)
St Thomas
$15.00 Per Hour (Employer provided)
Easy Apply
This exciting role is perfect for energetic individuals passionate about food, eager to develop culinary skills, and dedicated to delivering exceptional……
11d
Happy Rice Sushi
Head Sushi Chef
Boston, MA
$70K - $80K (Employer provided)
Easy Apply
Sushi and sides are prepared throughout the day, carefully portioned, packaged, labeled, and stocked so every guest receives the same restaurant-quality……
4d
Whole Foods Market
3.6
Prepared Foods Department Supervisor (Culinary, Deli) - Full Time
Basalt, CO
$17.50 - $30.20 Per Hour (Employer provided)
Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-……
30d+
Bernardus Lodge & Spa
4.7
Sous Chef
Carmel Valley, CA
$70K - $72K (Employer provided)
Easy Apply
Name, alias, postal or mailing address, email address, telephone number, social security number, driver’s license or state identification card number, passport……
30d+
One Step Beyond
3.2
Culinary Program Manager
Half Moon Bay, CA
$65K (Employer provided)
Easy Apply
Must be at least 21 years old with a valid driver’s license for at least 39 months (3 yrs.) and a clear driving. High School Diploma or equivalent.…
24d
Gate Gourmet
3.0
Cook | $21/hr (Morning shift)
Honolulu, HI
$20.00 Per Hour (Employer provided)
Easy Apply
Up to one-year of experience in the related field. Culinary degree and/or cook certification is preferred. Handle knives and kitchen tools properly.…
3d
Grangeville of Cascadia
Culinary Aide and Cook
Grangeville, ID
Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor. Maintains the security of the kitchen.…
30d+
MOD Pizza
3.3
Restaurant Shift Supervisor
Oconomowoc, WI
$13.75 - $16.85 Per Hour (Employer provided)
Easy Apply
As a part of our Restaurants Leadership team, Shift Supervisors direct the Squad Crew to deliver amazing pizzas and salads to our guests with radical style and……
30d+
Delaware North
3.5
Culinary Supervisor, Climate Pledge Arena
Seattle, WA
$30.45 Per Hour (Employer provided)
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding……
24h
José Andrés Group
3.2
General Manager - Zaytinya NYC
New York, NY
$120K - $135K (Employer provided)
Easy Apply
Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback.…
30d+
Gozzer Ranch Golf & Lake Club
3.4
Sous Chef
Harrison, ID
$60K - $70K (Employer provided)
Easy Apply
This includes promptly and professionally greeting and acknowledging every member and member guest, maintaining outstanding service standards, and possessing……
30d+
KindCare Management
Kitchen Lead
Phillips, WI
$16.00 - $17.00 Per Hour (Employer provided)
Easy Apply
*ServSafe certification* (or ability to obtain upon hire) preferred. Help create a warm, welcoming dining environment. Kitchen Lead: 1 year (Preferred).…
9d
McKibbon Hospitality
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Sous Chef - OEM
Asheville, NC
Easy Apply
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Interacts with guests to obtain feedback on product quality……
26d
Advanced Hospitality
Executive Sous Chef - South Norwalk
South Norwalk, CT
$70K (Employer provided)
Easy Apply
At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures. Technical: Thorough knowledge of Food Safety systems……
17d
Cordia Senior Residence
3.5
Dining Services Manager
Westmont, IL
$50K (Employer provided)
Easy Apply
Partner closely with the Programs team to plan and execute dining-centered events, driving the overall look, feel and guest experience for holidays and special……
10d
FLIK Hospitality Group
2.7
Sous Chef, Hourly
Belmont, MA
$27.00 - $30.00 Per Hour (Employer provided)
Easy Apply
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Message and data rates may apply.…
16d
Gate Gourmet
3.0
Japanese Cuisine Sous
Dallas, TX
$70K - $75K (Employer provided)
Easy Apply
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30d+
Marriott International
3.9
Sous Chef
Aurora, CO
$72K - $93K (Employer provided)
Best Places to Work
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Oven & Tap
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$17.00 - $19.00 Per Hour (Employer provided)
Easy Apply
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30d+
NMS
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Food Service Supervisor - King Street Brewing Co - Anchorage, AK
Anchorage, AK
$46K - $72K (Glassdoor est.)
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.…
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Marriott International
3.9
Executive Sous Chef
Denver, CO
$86K - $112K (Employer provided)
Best Places to Work
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.…
23d
Aramark
3.3
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Complies with all OSHA regulations and other local, state and federal regulations. Plans and participates in planning menus and utilization of food surpluses……
17d

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?

7,591 Culinary supervisor 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