Sous Chef - Glacier National Park

Position Type

Seasonal

Season Dates

July through September or October 2026 (exact dates vary by location)

Pay

$2,000 bi-weekly

Schedule

Typical schedule is 45-50 hours, 5 days per week (may include weekends, evenings, and holidays). Subject to volume and park visitation levels.

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 opportunitiesMeet people of all ages from all over the country and worldThe 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.
• Ensure that adequate training is done for all kitchen equipment for all staff.
• Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels dictate.
• Be 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 daily.
• 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.
• Other duties as assigned.

Qualifications

• Proven experience in a high-volume or multi-outlet kitchen environment.
• Strong knowledge of food safety and sanitation standards (ServSafe or equivalent required).
• Ability to read, follow, and enforce standardized recipes and production sheets, proficiency in portioning and basic food cost calculations.
• Excellent communication and team leadership skills; ability to train, motivate, and resolve on-shift issues in a fast-paced setting.
• Experience: At least 2 years of professional restaurant experience, demonstrating proficiency with standard kitchen equipment and a strong commitment to food safety.
• Must be able to effectively lead a team in a fast paced, high-pressure environment during times of the Location Chefs absence.
• Education: A high school diploma or equivalent level of education is required.

Physical Requirements

• 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.
• Work may involve walking on uneven terrain and moving between kitchen and storage facilities within the park’s lodges.