Culinary Supervisor

Title: Sous Chef - Signal Mountain Lodge Requisition #: 664601 Location: Moran, WY, US, 83013 Job Description GRAND. TETON. NATIONAL. PARK. We may be a little biased, but we think our corner of Wyoming is an incredibly special place to spend a summer. Signal Mountain Lodge is located right on the shores of Jackson Lake in the heart of Grand Teton National Park and offers one of the most unique employee experiences the seasonal circuit has to offer. Half‑off Employee Housing! The Sous Chef oversees and participates in the production, preparation, and presentation of food for assigned units at Signal Mountain Lodge in Grand Teton National Park. This role ensures consistent food quality, maintains inventory and sanitation standards, and upholds proper food‑handling procedures. The supervisor will lead, train, and support culinary staff while fostering strong communication and an efficient kitchen environment. Candidates should have 2–3 years of related culinary experience, advanced food‑service knowledge, and be willing to work hands‑on in a fast‑paced, event‑based setting, including evenings and weekends. Spend your summer in a truly unique location on the shores of Jackson Lake! The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage. Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. Ensure cleanliness and high sanitation standards are maintained at all times. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate. Qualifications Two to three years’ experience in a related culinary position. Candidate will possess two to three years of post‑high‑school education, preferably a culinary degree. Advanced knowledge of the principles and practices within the food profession. Experiential knowledge required for management of people and/or problems. Excellent oral, reading, and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event‑based hours that include evenings and weekends. Equal Employment Opportunity Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #J-18808-Ljbffr