Why Choose a Food & Beverage Job?
Live. Cook. Explore.
With diverse guests comes a wide range of tastes and preferences when it comes to food. Since we’re the primary provider of in-park meals across our locations, we’re always busy providing visitors and guests with great service and great food, often made with locally sourced ingredients.
From back of house to front of house, we offer a variety of positions to fit what you are looking for!
Back of House Positions
Although these positions may work behind the scenes, they are essential to our operation.
Entry-level to Advanced Cook
From line cooks to restaurant chefs, these positions require a variety of skills, working across all stations and using all kitchen equipment.
Back of House
General kitchen positions like cook helpers and dishwashers are responsible for prep, set-up, service, clean-up, or restocking.
Enhance your skills and gain kitchen experience while completing your culinary education.
Front of House Positions
Whether it's greeting and serving our guests or leading a team of employees, these people-facing positions contribute to our success.
Front of House
As a host, server or bartender, you help create the best guest experience across various locations from coffee carts to quick-service grills to fine dining restaurants.
Opportunities include leadership positions like kitchen managers, restaurant managers, and line cook supervisors.
El Tovar Dining Room – Grand Canyon National Park High-End Restaurant
The El Tovar Dining Room is the canyon’s finest dining room with excellent cuisine and impeccable service. The selection of items prepared ranges from omelets and pancakes to soups and salads, to steak, filet mignon, duck, lamb, and pastas and includes full cocktail service, beer, and an extensive wine list.
Canyon Lodge Eatery – Yellowstone National Park High Volume Restaurant
The Eatery is a fast-casual restaurant that offers breakfast, lunch and dinner options and serves hundreds of guests daily. Food items prepared include eggs, biscuits and gravy, to Fresh Wok meals and "Slow Food Fast" - plates and bowls that include greens, potatoes, pasta, veggies and meat from slow-cooked stews and braises.
Xanterra strives to offer "Legendary Hospitality with a Softer Footprint". Each of our locations have unique sustainability programs from employee gardens to locally sourced ingredients. Learn more about just a few of the ways we live our mission!
Happy goats make delicious cheese for Xanterra's restaurants in Yellowstone.
Mount Rushmore Employee Garden
Employees maintain a garden outside the memorial with the primary purpose of providing local and sustainable produce.
The AZ Grown Program
Most of the beef used in our restaurants and food outlets at the Grand Canyon comes from three Arizona ranches.
Katie started working in Yellowstone as an Extern from the Le Cordon Bleu College of Culinary Arts in Scottsdale. She completed her externship as an EDR Cook at Lake Hotel, then held the following positions: EDR Manager, Sous Chef, and Restaurant Chef. She later returned to the Lake Hotel as the Executive Sous Chef.
Claire first came to Yellowstone through her internship with Michigan State University. She started as a Fast-Food Lead at Canyon Village. After graduating from college, Claire returned to Yellowstone as an Assistant Café Manager at Canyon and the next summer as the Café Manager.
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