Employee Dining Room Food Service Worker - Denali National Park/Doyon Joint Venture

About the role

Employee Dining Room (EDR) Food Service Workers support daily meal service for approximately 200 seasonal employees living and working in Denali National Park and Preserve. This role is essential in providing reliable, nutritious meals throughout the season and in maintaining a positive employee community. In addition to daily dining operations, EDR Food Service Workers assist with catered events for the National Park Service and local small businesses.

Responsibilities

• Aid in preparing, cooking, and presenting hot and cold food items for breakfast, lunch, and dinner service.
• Set up, restock, and maintain buffet-style service lines, beverage stations, and grab-and-go options.
• Serve employees in a friendly and efficient manner while maintaining portion and quality standards.
• Follow menus and instructions provided by the EDR Manager. Assist with prepping ingredients, portioning food, baking, and basic cooking tasks.
• Ensure proper food storage, labeling, and rotation (FIFO).
• Support dishwashing, pot washing, and general kitchen upkeep as needed.
• Aid in preparing, packing, delivering, or serving catered meals for park partners and local businesses.
• Set up catering equipment, maintain food quality during service, and assist with cleanup.
• Provide professional, timely service that reflects the lodge’s standards.
• Maintain a clean, safe, and organized dining area, kitchen, and service line.
• Follow all food safety, sanitation, and health regulations.
• Support daily and weekly cleaning schedules for equipment, floors, and work surfaces.
• Work collaboratively with the EDR Managers, and fellow food service workers.
• Communicate inventory needs, equipment issues, or feedback promptly.
• Contribute to a positive and supportive employee community.

Qualifications

• Previous food service, cafeteria, or kitchen experience preferred.
• Ability to work efficiently in a high-volume, buffet-style environment.
• Strong teamwork and communication skills.
• Ability to follow directions and maintain food safety standards.
• Flexibility to work early mornings, evenings, weekends, and holidays.
• Ability to live and work in a remote location for the season.

Physical & Environmental Requirements

• Ability to stand for long periods and work in a busy kitchen environment.
• Ability to lift up to 40 lbs., including food items, pans, and catering equipment.
• Comfortable working in a remote national park with a diverse seasonal workforce.
• Exposure to heat, cold, humidity, and typical kitchen conditions.