Company description
Xanterra Travel Collection® is the largest operator of lodges, restaurants, and concessions in the most renowned US national parks and the proud owner of tour companies, a cruise line, and historic train.
Job description
Job Summary:
Overseeing kitchen operations, including menu planning, food preparation, and ensuring high-quality standards are met. This role involves leading the kitchen staff, maintaining sanitation practices, and providing excellent customer service while actively participating in meal service to ensure a seamless dining experience.
The Details:
Position Type: Seasonal
Season Dates: June through September or October 2026 (exact dates vary by location)
Pay: $2,108.00 bi-weekly
Schedule: Typical schedule is 45-50+ hours, 5 days per week (may include weekends, evenings, and holidays)
Why Glacier 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 an authorized concessionaire in Glacier, and proud stewards of the park.
Life in Glacier:
Free employee housing (dormitory-style or RV site) and on-site employee meals (cafeteria-style)
Free on-site laundry facility, employee shuttle service, Wi-Fi (limited bandwidth)
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
The adventure of a lifetime!
Benefits:
Employee Assistance Program
Wellness Program
Learning and Development Program
Perks:
Free Glacier National Park pass
Free Red Bus Tours (if available)
Retail, Lodging and Travel Discounts
Planned employee trips and activities
$350 Referral Bonus Program
Responsibilities
Maintain and enforce established Xanterra standards of sanitation throughout the BOH operations.
Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees.
Review punch detail reports in Kronos and approve payroll on a daily basis.
Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels dictate.
Order food through Cloud Suite, approve invoices, and generate requisitions and transfers as needed.
Hands-on culinary leadership role includes being on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH and FOH operations on a daily basis.
Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
Follow and enforce Company and departmental environmental and safety practices, policies and procedures.
Qualifications
Culinary Degree or ACF Chef de Cuisine Certification is desired.
Must have a working knowledge of all BOH positions; equipment; and understanding of administrative duties, production records, inventories, scheduling, purchasing and receiving.
Ability to lead the restaurant's BOH team toward the goal of providing excellent guest service in an efficient manner.
Ability to remain calm in a fast-paced, high stress environment.
Physical Requirements include:
Must be able to stand for long periods of time, approximately 10 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.
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.
Compensation
this position is: salaried, $50,000 - $75,000
Application instructions
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Deadline
no deadline