Chef

Chef Imagine leading a culinary program in one of the most spectacular natural settings in the Pacific Northwest. As Chef at Olympic National Park , you'll work among rugged coastlines, lush rainforests, alpine peaks, and pristine lakes—creating memorable dining experiences in a truly unforgettable destination. We are seeking a passionate, driven Chef to lead culinary operations across multiple dining venues while delivering exceptional food quality and guest experiences. We offer competitive pay, strong benefits, and opportunities for professional growth. Employee housing and meals may be available during the operating season. Turn an extraordinary destination into the next defining chapter of your culinary career. Position Overview The Chef provides operational leadership and culinary excellence across multiple food and beverage venues within Olympic National Park. This role oversees all back-of-house operations and directly supervises kitchen leadership teams.

Typical responsibilities include:

Provide overall culinary and operational leadership for back-of-house operations across multiple venues. Ensure all menus, as established by the Corporate Director of Food & Beverage, are executed consistently, accurately, and to the highest quality standards. Ensure culinary staff strictly adhere to company recipes, preparation methods, and plate presentation standards to deliver consistently exceptional guest experiences. Hire, train, supervise, and mentor culinary staff, including kitchen managers. Manage performance, scheduling, and problem-solving within the kitchen leadership team. Conduct weekly and monthly inventory counts for all food, beverage, and kitchen supplies to ensure accuracy and cost control. Place daily, weekly, and monthly food and beverage orders based on inventory levels, forecasted demand, and operational needs. Perform administrative duties such as meeting with vendors, negotiating pricing, and ordering supplies. Oversee kitchen equipment purchases, maintenance, and repairs, as well as ordering cleaning and sanitation supplies. Ensure all kitchens maintain a clean, organized, and hygienic work environment in compliance with food safety standards. Monitor guest satisfaction and collaborate with front-of-house leadership to enhance the overall dining experience. Develop and manage budgets, control food and labor costs, and operate within established financial guidelines. Requirements 5+ years of proven executive or senior chef experience overseeing high-volume, seasonal food and beverage operations. Experience managing multiple outlets preferred (e.g., full-service restaurant and café). Culinary degree or formal culinary education from an accredited institution, or equivalent professional experience. Strong leadership skills with the ability to train, mentor, and retain diverse culinary teams in remote or seasonal environments. Expertise in menu execution, food quality, consistency, and cost control. Solid knowledge of inventory management, purchasing, and food and labor cost controls. Thorough understanding of food safety, sanitation, and regulatory compliance standards. Ability to adapt to seasonal fluctuations, limited resources, and the logistical challenges of a national park setting. Successful completion of drug and background screening required upon offer of employment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, Veteran status, or any other status protected by law.

Pay:

From $80,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Work Location:

In person