Mammoth Hot Springs Restaurant Chef

Overview:

Share your passion for providing 'Legendary Hospitality'. Join the Food & Beverage team in Yellowstone National Park!

Yellowstone National Park Lodges operates 31 restaurants within the park that range from fast-casual to fine dining. Our parent company, Xanterra Travel Collection, strives to use local and/or organic ingredients whenever possible, for both guest and employee meals. Approximately 2 million meals are served in Yellowstone every summer! Learn more about the Food & Beverage department.

The Mammoth Hot Springs Restaurant Chef reports directly to the Mammoth Hot Springs Food and Beverage Manager. This is a Year-round position based out of the Mammoth Hot Springs area of Yellowstone National Park. The Restaurant Chef will supervise, direct and develop managers and front line employees to support the goal of maximizing guest service while simultaneously maximizing corporate profits. This position will work with the F&B Manager to respond immediately to food service concerns and complaints.

The Details

• Position Type: Year Round

• Schedule: 40+ hours per week

• Location: Mammoth Hot Springs

• Access to employee recreation program

• Benifets, 401k, Vacation, and Paid Holiday time!

Responsibilities:

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 specific expectations to your area supervisors and line employees.

• Establish and maintain open lines of communication with the other members of the F&B Management team, as well as with the Location Manager.

• Establish and maintain open lines of communication with the Executive Chef and the F&B 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.

• Maintain and enforce established Xanterra and Public Health standards of Food Safety and 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 Daily Sanitation Reports are completed and distributed as required, including follow-up as necessary.

• Ensure that all food handlers are trained in the company’s food handling procedures and attend ServSafe classes as needed.

• Ensure that all food handlers know and follow approved and posted recipes and plate specifications, using appropriate recipe books and photo guides. Ensure that menu specs and photo guide pages are posted in service line and production areas, that line staff understand their importance, and that the Chef team commit them to memory.

• Assist in the ordering, storage and inventory of all food and kitchen operating supplies. Maintain adequate inventory levels appropriate for changing business levels. Direct the Storekeeper, to ensure adequate pars are maintained for all food and non-food items. Perform Period End Inventories as scheduled and directed; ensure that items are counted accurately, then data is entered, reviewed, and edited for accuracy.

• Work regularly with your Employee Dining Room Manager, to ensure a consistently well-run operation. Production Records must be completed in timely fashion; scheduling must be completed according to business forecasts or employee events; recipes and production systems must be adhered to at all times, for consistency, food quality and cost control; staff must receive proper and timely training; and sanitation and cleanliness must be monitored to ensure a positive guest experience in the EDRs.

• Monitor Dining Room service volumes, and then adjust production pars and levels to meet those service volumes. Work with all areas of Dining Room Staff on a daily basis; Prep Cooks, AM & PM Line Cooks, and Pantry Staff, to ensure adequate production levels of all food items, for consistency, food quality, and cost control.

• Be on the floor 100% of the time during a meal service period, to offer assistance, monitor or follow up in all areas of the BOH operation.

• Ensure that BOH Schedules are written, costed and submitted to the F&B Manager for review, prior to posting. Schedules should take into account business forecasts, staffing availability, and special events.

• Make sure no employee goes into a job untrained, including promotions or job changes. Talk with each member of your staff to understand their comprehension of their training and position; use HIGs as a training tool, as well as meeting assigned evaluation timelines.

• React promptly to any complaints received from any food service area of your operation, including but not limited to food quality, food safety, general sanitation and cleanliness, and staff issues. Communicate your actions to the F&B Manager, Hotel Manager, and F&B Resource Staff as appropriate.

• Communicate well in advance of requirements for pre- and post-season timeframes for your operation. Be involved with staffing selections and scheduling, menu and food product usage, maintenance issues, and service requirements. Communications should include all departments and staff affected by EDR services, as well as the F&B Resource Staff for input that may be beyond the scope of your knowledge and operation.

• Follow and enforce Company and departmental environmental practices to minimize wasted energy and resources. Take responsibility for new sustainable programs that may be developed first at Mammoth for test runs, prior to becoming parkwide programs.

• Follow and enforce Company and departmental safety practices to minimize risks to self and others.

• Other duties as assigned

Qualifications:

Skills and Knowledge:

• Culinary Degree or ACF Chef de Cuisine certification preferred.

• Three years of Culinary Management experience required.

• Working knowledge of all BOH positions supervised.

• Knowledge of policies and procedures used within the department and company helpful.

• Working knowledge of all equipment used within the BOH operation, including knife and blade skills.

• Working knowledge of administrative duties, 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 teach and motivate employees and supervisors to accomplish goals.

• Certification in the Manager ServSafe program required. Workshops will be provided if not currently certified.

Physical Requirements:

• 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.

• Must be able to work a varied schedule including nights, weekends and holidays.

Why Yellowstone National Park Lodges

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 the primary authorized concessioner in Yellowstone, and as such, we are proud stewards of the park.

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.

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