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

As a sanctuary with over 146,000 acres of cliffs, canyons, diverse plant and animal life, and uninterrupted beauty, Zion is a place of peace and refuge. We operate a variety of dining facilities, a retail shop, and the only in-park lodging. For those that live and work in the park, there are endless opportunities to explore the amazing wonders that surround you.

No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests.

We’re hiring for Kitchen Manager to Live. Work. Explore. in Zion!

The Details:
Position Type: Full-Time, Year-Round
Pay: $50,000 - plus FREE housing and meals

Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays)

Why Zion 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 Zion, and proud stewards of the park.

Life in Zion:

• Employee housing (single-status housing or RV site) and on-site employee meals (cafeteria-style)
• Free on-site laundry facility, employee shuttle service, Wi-Fi (limited bandwidth), employee gym
• 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 and Perks:

• Generous benefit package for full-time employees including:
  • Paid Time Off
  • Medical, Dental, Vision, and Life Insurance
  • 401K Saving Plan with match
  • Flexible Savings Account
  • Short and Long-Term Disability Insurance
  • Employee Assistance Program
  • Supplemental Benefits
  • Pet Protection
• Unlimited outdoor recreation opportunities
• Direct access to Zion National Park's restricted Canyon Scenic Drive
• Exclusive employee discounts in Zion and other Xanterra properties
• $350 Referral Bonus Program
• The adventure of a lifetime!

• Responsible for continued supervision, development and training of Zion's kitchen staff.
• Lead, train, and inspect the performance of assigned staff, ensuring that all procedures are completed to the properties' standards. Follow and enforce all policy, procedures and service standards.
• Assist in schedules or supervises scheduling of staff.
• Oversees food preparation and related activities in the kitchen, employee dining room, and cafe. 
• Inspects food service facilities to ensure that equipment and buildings meet requirements of state and local health laws and internal regulations.
• Investigates and resolves food quality and service complaints.
• Analyzes information concerning facility operation such as daily food sales, patron attendance, queue times and labor costs to maintain cost control of facility operations.
• Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
• Ensure work areas are orderly and properly stocked.
• Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
• Complete assigned duties within each shift.
• Develop and maintain positive communication and teamwork with all co-workers, crew and supervisors.

• Three years supervisory or lead cook experience in a high volume ala carte dining or institutional establishment with progressive cooking.
• Ability to train kitchen positions in all areas of operation, from ala carte preparation/presentation to batch cooking to prep work to entry level kitchen positions; with a goal of advancing staff within the kitchen.
• Proven written and verbal communication skills particularly in regards to training employees, NPS Concessions and Public Health compliance.
• Proven interpersonal skills with ability to communicate with Kitchen Supervisors, plus FOH personnel and park guests.
• Experience in food production records, scheduling employees, and inventory/cost controls.
• Ability to pass ServeSafe food sanitation course and train staff on the program.
• Ability to use computerized food ordering system, and experience with Word and Excel software as well as inventory software.
• Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period and make adjustments as required.
• Ability to recognize safety hazards, and correct them immediately.

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 status as a protected veteran.