Food & Beverage Storekeeper Trainer - Yellowstone National Park

Join our team as the Food and Beverage Storekeeper Trainer in Yellowstone National Park!

The Details

Position Type: Seasonal

Season Dates: mid March 2022 - early November 2022

Schedule: Varies – 40 hours per week. May include weekends, and holidays.

Location: This position is based in Mammoth Hot Springs but travels throughout the Park

Required:  Must have valid drivers license

Perks & Benefits

• In-park housing provided including Wi-Fi (limited bandwidth), laundry, and all utilities included 
• All meals provided including breakfast, lunch, and dinner included
• No Wyoming state taxes deducted from your paycheck
• Free Employee Recreation Program (athletics, gear rentals, seminars, van trips, hiking, and more).
• $350 Referral Bonus for EACH person you refer who gets hired

Click here for more perks

Why Choose Yellowstone National Park Lodges

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 the primary authorized concessioner in Yellowstone, and as such, we are proud stewards of the park.

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RESPONSIBILITIES:

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Train and support food and beverage inventory management systems and fiscal control of inventoried items at all Yellowstone Park Food and Beverage operations.
• Train, support, motivate and follow-up with location storekeepers, relief storekeepers and specific F&B Managers.
• Train proper document control and filing, ensuring accurate handling and distribution of all forms and paperwork, including all document control in the CloudSuite program.
• Develop and maintain an effective and productive working relationship between food operations and location warehouses.
• Generate opening orders for each operation. Receive, set-up and organize storage areas for each operation at the start of the season and throughout the season.
• Work with location Restaurant Chef during opening and throughout the season to establish product pars and thaw cycles to ensure that adequate product is available for production.
• Establish par levels and storage systems to minimize product loss or shrinkage due to waste, theft or lack of management oversight.
• Work with each F&B Management team to minimize and/or eliminate pars as the season comes to a close.
• Generate and organize the transfer of product from closing operations at the end of the season, including set-up of inventory for post-season EDR operations.
• If it is determined that some food must be discarded at the end of the season a formal waste log will be used to account for all items.
• As instructed on an as-needed basis, inventory designated expendable items at the end of the season and organize the data to be able to generate opening orders the following year.
• Monitor and react to park wide food inventories that are either too high/low or were incorrectly executed.
• Work with Executive Chef or the Purchasing department to resolve any inventory or product issues.
• Work with Food and Beverage Managers and Chefs toward maintaining required sanitation and food safety standards and proper inventory practices to prevent spoilage or product shortages, including SOPs as they are developed for Receiving of Goods.in conjunction with the Executive Chef, coordinate the inventory process including distributing spreadsheets, organizing counting support, data input and correction maintenance on through the review before they are finalized at the end of each fiscal period.
• Facilitate communication amongst BOH operations throughout the park to have them share products in order to avoid buying whole cases when possible.
• Review all transfer documents on a weekly basis to ensure accuracy and correct by the Tuesday before the period end.
• Follow Company and departmental environmental practices to minimize wasted energy and resources.
• Follow Company and departmental safety practices to minimize risk to self and others.
• Follow Company and departmental policies and procedures.

SKILLS and KNOWLEDGE:

• Commitment to providing excellent guest service.
• The ability to teach specific Management/Supervisory positions and seasonal staff members the basic functions of our food distribution system.
• The ability to effectively communicate verbally and in writing.
• The ability to prioritize time and workload.
• Knowledge of Park Food and Beverage Operations required.
• Knowledge of Company structure and policies helpful.
• Knowledge of ordering and inventory procedures and systems required.
• Knowledge of sanitation and food safety practices required.
• Knowledge of Company inventory software program required; ability to work with or learn Word, Excel and CloudSuite programs expected.
• Must have a valid driver’s license.
• In-Park and over night travel required.
• Must be able to work all shifts including weekends, evenings and holidays.
• Certification in the ServeSafe food-handling program is required. Workshops will be provided if not currently certified.

PHYSICAL REQUIREMENTS:

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 70 pounds.
• Must be able to bend, stretch, and reach for extended periods of time.
• Must be able to work in differing environments; i.e., cold freezers, hot prep areas, outside areas.
• Must be able to work a varied schedule including nights, weekends and holidays.

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 veteran status.

Salary : $350 - $0