Parkwide Chef - 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! The Culinary department in Yellowstone National Park offers a dynamic and engaging environment. With a variety of dining options available, there is always something new and exciting happening. As a member of the culinary team, you will have the opportunity to make a meaningful impact.

As the Park Wide Chef, you will oversee day-to-day culinary operations across multiple locations. This role requires a strong leader with the ability to manage diverse kitchen teams, ensure consistency in quality and presentation, and maintain operational efficiency while fostering a culture of innovation and excellence.

• Housing is included for this position at Old Faithful. More details will be provided during the interview process
• All meals in the park provided including breakfast, lunch, and dinner
• 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!

• Oversee menu planning, recipe development, and execution across all assigned locations
• Ensure consistent food quality, presentation, and portion standards
• Implement and maintain standardized recipes and preparation procedures
• Conduct regular site visits to monitor kitchen operations and address needs
• Support location development of daily and weekly schedules
• Work closely with purchasing and location warehouses

• Recruit, train, and mentor kitchen staff at each location
• Provide ongoing culinary training to maintain skill levels and promote growth
• Foster a positive, collaborative work environment across all teams

• Maintain strict adherence to food safety, sanitation, and health regulations
• Conduct regular inspections to ensure compliance with safety standards
• Implement portion control and waste reduction initiatives

• Manage food and labor costs to meet budget targets
• Oversee ordering and inventory control across locations
• Work with suppliers to negotiate pricing and maintain product quality

• Develop seasonal and promotional menus to enhance customer satisfaction
• Stay current with culinary trends and incorporate them into menus
• Collaborate with management to create unique dining experiences

• Minimum 2 years of experience as an Executive Chef or multi-unit culinary leader
• Proven ability to manage multiple kitchens and teams simultaneously
• Strong organizational and time management skills
• Excellent communication and leadership abilities
• Knowledge of inventory systems, food costing, and labor management
• Culinary degree or equivalent professional experience preferred

Physical Requirements include:

• Requires frequent travel between assigned locations
• Flexible schedule, including evenings, weekends, and holidays as needed
• Fast-paced kitchen and service environments

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.