Job Description
Crater Lake National Park is one of the most iconic and visually stunning destinations in the United States. Located in Southern Oregon and centered around the purest and deepest lake in the US, the park attracts visitors from around the world seeking adventure, natural beauty, and unforgettable hospitality experiences. This opportunity is much more than a traditional Food and Beverage role — it is a chance to lead a high-performing culinary operation in one of the most unique seasonal hospitality environments in the industry. At ExplorUS, we believe the experience we create for our guests starts with the people who choose to work here. Our culture is built around teamwork, adventure, hospitality, leadership development, and creating memorable experiences not only for guests, but also for our employees. For the right leader, this role offers the rare opportunity to combine culinary creativity, operational leadership, and a lifestyle experience in a truly extraordinary setting. Join our team at a premier resort destination and take the next step in your hospitality career. We offer competitive benefits, opportunities for advancement, and employee housing for eligible employees. Salary starts at $80,000+
DOE Position Summary:
We are seeking an experienced Culinary Operations Leader to oversee all dining and bar operations across our destination property. This role is responsible for delivering exceptional guest experiences while driving financial performance, and building strong, high-performing teams. The ideal candidate brings a balance of hands-on leadership and strategic oversight in a fast-paced, multi-outlet environment. Key Responsibilities:
Oversee all Front and Back of House operations, ensuring seamless execution, high-quality standards, and a consistent guest experience across all outlets Drive financial performance by managing revenue, labor, COGS, and inventory to meet or exceed targets Lead, coach, and develop department leaders and teams, fostering a culture of accountability, service excellence, and continuous improvement Ensure all menus, recipes, and service standards are executed in alignment with brand and corporate expectations Partner with culinary and operations leaders to maintain product quality, consistency, and food safety compliance Manage hiring, staffing levels, and scheduling to support business demands while maintaining labor efficiency Analyze financial and operational data to identify opportunities for growth, cost savings, and improved performance Maintain strong inventory and purchasing controls to ensure product availability and cost management Act as senior leader on duty as needed, resolving guest concerns and supporting daily operations Ensure compliance with all company policies and local, state, and federal regulations Qualifications:
5+ years of progressive leadership experience in Food & Beverage, preferably in a resort, destination, or multi-unit setting Strong financial acumen with a proven track record of driving revenue and controlling costs Hands-on leadership style with the ability to motivate and develop teams Excellent communication, problem-solving, and organizational skills Ability to thrive in a fast-paced, high-volume environment Experience with POS systems and Microsoft Office Bachelor's degree in Hospitality, Culinary, or related field (preferred) ServSafe (or equivalent) certification preferred Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law. Pay:
From $80,000.00 per year Benefits:
401(k) 401(k) matching Dental insurance Employee assistance program Employee discount Health insurance Paid time off Vision insurance License/Certification:
ServSafe Certification (Required) Work Location:
In person
