Executive Sous Chef - Yellowstone National Park

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:

The Executive Sous Chef supports culinary excellence across Yellowstone National Park, with a primary focus on leading and supporting all culinary team members which include but not limited to: Employee Dining Rooms (EDRs), Restaurants, Buffets, Cafeterias and Banquet operations. This role is also responsible for mentoring and coaching culinary professionals park-wide and leading menu development across all service styles and food & beverage outlets. The Executive Sous Chef ensures consistent food quality, sanitation, and service standards while driving innovation and team development in support of outstanding culinary experiences for both employees and guests.

The Details:
Position Type: Full-Time, Year-Round
Schedule: Typical schedule is 45 hours, 5 days/per week (will include weekends, evenings, and holidays)

Housing: May not be included - most employees find housing in Gardiner, MT, Emigrant, MT or Livingston, MT

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:

• 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:

• Medical, Dental, Vision
• Paid Time Off and Holidays
• Disability Insurance
• 401k with match
• Life and AD&D Insurance
• Employee Assistance Program
• Wellness Programs
• Learning and Development Programs

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!

• Serve as the culinary lead for Employee Dining Rooms across the park, providing direction, training, and support to ensure a high standard of food quality, cleanliness, and service.
• Set and maintain culinary standards for food preparation, presentation, and service in EDRs and banquet operations; support menu development across all styles of service and outlets, ensuring alignment with guest and employee needs, budget targets, and quality expectations.
• Support the development and execution of banquet and special event functions, ensuring exceptional service, cost control, and culinary creativity.
• Collaborate with the Director of Culinary Services and location chefs to guide park-wide culinary initiatives, including menu development for EDRs, banquets, quick service, fine dining, and lodge restaurants.
• Work closely with location chefs and EDR Managers to train culinary staff on food handling, safety, sanitation, and recipe execution in accordance with company and regulatory standards.
• Partner with Learning and Development to support onboarding, continued training, and mentorship of cooks and aspiring chefs.
• Conduct regular walkthroughs and audits of EDR kitchens, dining areas, and banquet operations to ensure cleanliness, food safety, and adherence to standards.
• Support special dietary needs and nutritional considerations in menu planning and employee meal programs.
• Assist with the hiring, onboarding, and performance coaching of culinary team members throughout the park.
• Foster a culture of continuous improvement, collaboration, and accountability among all culinary teams.
• Work with EDR Managers to ensure that menus are responsive to employee feedback, seasonal product availability, and nutritional balance. Support broader menu initiatives across all outlets.
• Support and backfill culinary leadership as needed during peak periods, emergencies, or absences.
• Champion company values and lead by example in professionalism, teamwork, and service.
• Support sustainability efforts, cost controls, and waste reduction in culinary operations.
• Participate in planning and forecasting for labor, inventory, and seasonal transitions.
• Lead or participate in culinary meetings that review current menu offerings across outlets, support innovation, and reinforce recipe compliance and execution

• Proven leadership experience in large-scale culinary operations, preferably in a hospitality or resort environment.
• Demonstrated success in managing food production, banquet execution, and employee meal programs.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Ability to lead and inspire teams, provide training and mentorship, and manage performance.
• Experience in coordinating with cross-functional departments to meet operational goals.
• Comfortable working in a fast-paced, high-volume, seasonal environment.
• Strong organizational and time management skills.
• Excellent communication skills and the ability to foster positive working relationships.
• Demonstrated experience in menu development for a range of service styles including employee dining, banquets, quick service, casual, and fine dining; strong understanding of recipe costing, nutrition, and customer satisfaction.

Physical Requirements include:

• Must be able to stand for extended periods of time, approximately 8 hours.
• Must be able to walk for extended periods of time, variable.
• Must be able to sit for extended periods of time, approximately 8 hours.
• Must be able to lift and carry a minimum of 35 pounds.
• Must be able to reach, bend, stretch, and reach for extended periods of time.
• Must be able to work a varied schedule including nights, weekends and holidays.

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.