We are seeking a passionate chef to join our hospitality team in a beautiful and iconic location at a National Park. Your daily pursuit will be crafting amazing Montana-inspired dishes for our guests while leading our team of culinary professionals.

The compensation for this role is $60,000 annually, and it is a regular full-time position starting on January 6th, 2025.

In this role, you will:

• Provide key leadership and direction in all areas of the culinary programs at St. Mary Village.
• Design and implement sales goals and incentive programs to increase revenue.
• Develop and execute strategies to achieve KPIs for the employee experience.
• Collaborate with F&B teams, including conducting monthly inventories.
• Design, coordinate, and implement ongoing culinary training programs for seasonal staff.
• Handle guest concerns in a professional manner.
• Ensure safety practices of staff and guests throughout the department.
• Provide leadership in all areas of GPC SMV (BOH) programs.
• Maintain effective cost and portion control.
• Work collaboratively with F&B teams across GPC and Pursuit.

Your work environment will be inspiring and beautiful, allowing you to explore and see amazing scenery and wildlife in and around Glacier National Park. You'll meet team members from across the globe and participate in various team events.

We are committed to a diverse and inclusive workplace and encourage individuals from equity-deserving groups to apply.

• Full benefits including medical, dental, and vision insurance.
• 401(k) Retirement Plan.
• Discounted gym memberships.
• Complimentary meals, lodging, laundry, and wifi during the summer operating season.
• Opportunities for career growth or future work at other Pursuit locations.

• Culinary degree preferred.
• 3-5 years of head chef or high-volume culinary management experience required.
• Current Serv-Safe certification or food handler sanitation certificate required.
• Efficient knowledge of diverse culinary skill sets and ability to train others.
• Effective knowledge of food and labor cost controls.
• Demonstrate solid leadership skills and the ability to motivate others.
• Strong work ethic and commitment to the team and guest.
• Ability to work solo or as part of a team.
• Organizational skills with a great eye for detail.
• Effective communication skills and a friendly demeanor.