Kitchen Shift Supervisor - Mount Rushmore National Memorial

Overview Live. Work. Explore. as a part of our Food & Beverage team at Mount Rushmore National Memorial! Located in the beautiful Black Hills region of South Dakota, Mount Rushmore National Memorial is open year-round and operates retail shops and a variety dining outlets serving convenient grab-and-go meals and coffee. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests. We're hiring a Kitchen Shift Supervisor to Live. Work. Explore. this summer!

Job Summary:

The Food Outlet/Kitchen Shift Supervisor II assists with planning, ordering, and preparation and cooking of food for both customer and employee outlets, while ensuring all standards are met and processes/procedures are being followed.

The Details:

Position Type:

Seasonal Season Dates:

April 2026 to November 2026

Pay:

$19.65/hour

Schedule:

Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Why Mount Rushmore National Memorial? 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 the primary authorized concessionaire in Mount Rushmore, and proud stewards of the park. Life in

Mount Rushmore:

Employee housing (dormitory-style or RV site) and on-site employee meals (cafeteria-style) 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:

Black Hills VIP Training Pass Discounts for local attractions Retail, Lodging and Travel Discounts Planned employee trips and activities $350 Referral Bonus Program Responsibilities Assists with planning and executing daily food preparation taking into consideration sustainability, food surpluses/leftovers, anticipated patrons, popularity of dishes, nutrition, and recency of menu. Ensures proper methods of food preparation and cooking are being followed. Ensures portion sizes, garnishments, and final product meet prescribed standard. Provides training for staff for their assigned areas and consistently following the correct processes and procedures. During peak season could be upwards of 20 staff in a designated area. Helps to ensure cost control within the department while meeting sustainability objectives. Assists in providing food attendant oversight while staff is preparing food orders during peak visitation hours to ensure plate presentation, quality of food, organization/cleanliness and all related safety and sanitation protocols ensure a quality outcome Understand and actively support Company's Mission Statement, Core Values, and Sustainability efforts. Other duties as assigned. Qualifications Two years previous experience in a culinary leadership role; or a culinary degree and 1+ years of pervious experience. ServSafe Manager certification. Ability to provide excellent customer service. Ability to listen and effectively communicate. Ability to work in a fast-paced environment where project priorities, task deadlines, and assignments can change quickly and with little notice. Must be a self-starter who can work with minimal supervision while working within set guidelines. Ability to adapt training methods to different skill and ability levels. Willing to "pitch-in" and help the team with tasks. Must be a positive team player with flexible schedules who like to have fun and have the passion to work.

Physical Requirements include:

Constantly standing, walking, handling, lifting/carrying up to 20 pounds and pushing/pulling up to 12 pounds. Frequently lifting/carrying 21-50 pounds and pushing/pulling 13-25 pounds. Occasionally reaching above shoulder, climbing, crawling, squating/kneeling, bending, lifting/carrying over 51 pounds and pushing/pulling 26 pounds. 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 status as a protected veteran.

Qualifications:

Two years previous experience in a culinary leadership role; or a culinary degree and 1+ years of pervious experience. ServSafe Manager certification. Ability to provide excellent customer service. Ability to listen and effectively communicate. Ability to work in a fast-paced environment where project priorities, task deadlines, and assignments can change quickly and with little notice. Must be a self-starter who can work with minimal supervision while working within set guidelines. Ability to adapt training methods to different skill and ability levels. Willing to pitch-in and help the team with tasks. Must be a positive team player with flexible schedules who like to have fun and have the passion to work.

Physical Requirements include:

Constantly standing, walking, handling, lifting/carrying up to 20 pounds and pushing/pulling up to 12 pounds. Frequently lifting/carrying 21-50 pounds and pushing/pulling 13-25 pounds. Occasionally reaching above shoulder, climbing, crawling, squating/kneeling, bending, lifting/carrying over 51 pounds and pushing/pulling 26 pounds. 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 status as a protected veteran.