About National Parks Baseball Resort
National Parks Baseball Resort is building one of the premier youth baseball destinations in the country. Located in beautiful Teton Valley, Idaho, our week-long baseball tournament experience combines championship baseball with the incredible scenery of nearby Yellowstone and Grand Teton National Parks. Each week, hundreds of players, coaches, and families from across North America will stay, dine, and compete at our resort.
We're looking for an experienced Head Chef who is excited to build an exceptional food program from the ground up and help create an unforgettable guest experience.
Position Summary
The Head Chef will oversee every aspect of the resort's culinary operations. This includes menu development, recipe creation, food purchasing, inventory management, kitchen operations, concessions, staffing, scheduling, food safety, and quality control.
This individual will build and lead a high-performing culinary team capable of serving hundreds of meals each day during tournament weeks while maintaining exceptional quality, consistency, and efficiency.
This is both a strategic leadership role and a hands-on operational position.
Primary Responsibilities
Culinary Leadership
- Design and develop breakfast, lunch, dinner, and concession menus
- Create standardized recipes and portion guides
- Develop seasonal menu offerings
- Maintain high standards of food quality and presentation
- Continually improve recipes based on guest feedback
Kitchen Operations
- Lead all daily kitchen operations
- Manage food preparation and service
- Ensure meals are served efficiently and on schedule
- Maintain cleanliness and organization throughout kitchen facilities
- Implement and enforce food safety and sanitation standards
Purchasing & Inventory
- Source vendors and establish supplier relationships
- Order food, beverages, paper goods, and kitchen supplies
- Monitor inventory levels
- Control food costs and minimize waste
- Manage receiving and storage procedures
Team Leadership
- Recruit, hire, train, and supervise kitchen staff
- Lead cooks, prep cooks, concession employees, and seasonal staff
- Create employee schedules
- Foster a positive, team-oriented work environment
- Conduct performance evaluations and ongoing training
Concessions & Food Stands
The Head Chef will oversee all concession and food stand operations throughout the resort.
Responsibilities include:
- Menu planning
- Staffing
- Inventory
- Food preparation standards
- Product consistency
- Equipment oversight
- Food safety compliance
Quality Control
- Ensure consistent food quality across all dining locations
- Monitor guest satisfaction
- Maintain presentation standards
- Address issues quickly and professionally
Budget & Cost Management
- Develop food cost budgets
- Analyze labor costs
- Manage purchasing within budget guidelines
- Identify efficiencies to maximize profitability
Qualifications
Required
- 5+ years of culinary leadership experience
- Previous experience as an Executive Chef, Head Chef, or Kitchen Manager
- Experience managing high-volume food service operations
- Strong leadership and organizational skills
- Excellent communication abilities
- Knowledge of food safety regulations
- Ability to work in a fast-paced environment
- Ability to lift 50 pounds
- Valid driver's license
Preferred
- Resort, hotel, sports venue, university dining, or large event catering experience
- Experience operating concession stands
- ServSafe Manager Certification (or ability to obtain)
- Experience opening a new restaurant or food service operation
Busy Season
Our peak operating season runs from Memorial Day through Labor Day, when tournament activity is at its highest. During this period, the Head Chef should expect a demanding schedule that includes evenings, weekends, and holidays as needed to ensure exceptional service.
Outside of the busy season, responsibilities will focus on menu development, planning, vendor management, recruiting and training staff, inventory planning, facility preparation, and continuous improvement for future tournament seasons.
Location Requirement
This position is based in Tetonia, Idaho. Candidates must either live within a reasonable driving distance of Tetonia or be willing to relocate before their employment start date. To support our seasonal operations during the busy summer tournament season (Memorial Day through Labor Day), onsite housing and meals may be provided for qualified team members, depending on availability and operational needs.
Candidates must either:
- Live within a reasonable driving distance of Tetonia, or
- Be willing to relocate prior to their employment start date.
What We're Looking For
We're seeking someone who wants more than just another kitchen job. This is an opportunity to build the culinary program for one of the country's most unique youth sports destinations from the ground up. The ideal candidate is a creative leader who enjoys serving large groups, mentoring staff, and delivering an exceptional guest experience that families will remember long after the tournament ends.
If you're passionate about food, hospitality, leadership, and creating unforgettable experiences, we'd love to hear from you.
Work Location: In person
