Executive Sous Chef - Yellowstone National Park

Overview

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

Job Summary:

The Executive Sous Chef at Yellowstone leads high‑energy, multi‑unit culinary operations in one of the most iconic national parks on earth, balancing hands‑on cooking with strategic leadership. This role is perfect for chefs who thrive in a fast‑paced environment and want the rare opportunity to train and mentor emerging culinary talent while elevating food experiences for guests and employees alike. You’ll drive menu development, quality, and operational excellence across diverse dining venues, all while working alongside a passionate team committed to innovation and guest service. Beyond the kitchen, you’ll explore Yellowstone’s remarkable wilderness, build lasting connections, and contribute to a culinary program as dynamic as the park itself.

The Details:

Position Type: Full-Time, Year-Round Pay: $76,000

• 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:

Housing - Not Included - most employees find housing in Gardiner, MT, Emigrant, MT or Livingston, MT All meals provided at low cost 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!

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!

Responsibilities:

Operational Leadership

• 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 Team Management & Training

• 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. Quality & Compliance

• 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.

Cost Control & Inventory

• Manage food and labor costs to meet budget targets.

Oordering and inventory control across locations.

• Work with suppliers to negotiate pricing and maintain product quality.

Innovation & Guest Experience

• 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.

Qualifications:

A 2-year formal culinary degree from an accredited institution or formal ACF apprenticeship certificate required Five years of progressive back‑of‑house culinary leadership experience, preferably in high‑volume or multi‑unit operations Excellent leadership skills. Commitment to offering excellent guest service.

Interpersonal communication skills. Organizational/time-management skills. Knowledge of policies and procedures used within the department and company helpful. Knowledge of Yellowstone Park food and beverage facilities helpful. Certification in the ServeSafe food-handling program is required. Workshops will be provided if not currently certified.

Physical Requirements include:

Must be able to stand for extended periods of time, approximately 6 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 50 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.