Aramark
Employee Dining Room Supervisor - Glacier Bay Lodge - Glacier Bay - Lodge
Aramark, Gustavus, Alaska, us, 99826
Job Description
We are seeking a skilled, organized, and hands‑on Employee Dining Room (EDR) Supervisor to oversee and actively participate in the daily operations of the dining facility that provides meals for approximately 60 staff members in a remote national park setting. In addition to supervising staff and ensuring smooth service, the EDR Supervisor is directly involved in cooking, food preparation, and meal execution each day.
This role requires strong leadership, flexibility, and a passion for supporting our team by providing consistent, high‑quality meals. The ideal candidate leads by example, working alongside the team in the kitchen as well as supervising operations.
About Glacier Bay Lodge & Glacier Bay National Park & Preserve Ever wish you had more daylight hours? With 18 hours of daylight during the summer, recreation and sightseeing opportunities are never‑ending! Glacier Bay Lodge is a small 50‑room lodge nestled between coastal mountains, incredible fjords and Alaska's Inside Passage and is a remote wilderness experience you don't want to miss. The only way to travel to us is by air or sea from Juneau to the friendly little town of Gustavus, your Gateway to Glacier Bay National Park & Preserve.
Enjoy everything this remote park has to offer by becoming a part of our small family of around 60 employees for the summer of a lifetime!
Seasonal Dates This is a seasonal role with ideal dates of April 30 – September 17, 2026.
Compensation & Benefits We offer competitive wages, paid sick leave, on‑site housing, and an all‑inclusive meal plan ($16/day). Local discounts are also available.
Job Responsibilities
Dining Room & Kitchen Operations
Supervise the daily setup, service, and cleanup of the Employee Dining Room.
Actively cook and prepare meals, including hot entrees, sides, salads, and grab‑and‑go options.
Ensure that food is served on time, at appropriate temperatures, and in an appealing manner.
Monitor food inventory levels and communicate ordering needs to leadership or the kitchen manager.
Maintain a clean, organized, and sanitary kitchen and dining environment, including serving stations, prep areas, and dishwashing spaces.
Hands‑On Leadership
Lead EDR staff through example by working side‑by‑side with them during meal preparation, service, and cleanup.
Participate directly in cooking tasks, batch preparation, station setup, and plating.
Train staff in safe food handling, sanitation, prep techniques, and equipment use.
Provide ongoing coaching, feedback, and support to create an efficient and teamwork‑focused environment.
Employee Satisfaction
Respond to employee feedback regarding meal quality, variety, and dietary needs.
Adjust menus or preparation methods as feasible to support dietary restrictions and preferences.
Act as a liaison between employees and the culinary/leadership team to ensure high levels of satisfaction and continuous improvement.
Compliance & Safety
Adhere to all food safety, sanitation, and health regulations.
Ensure proper labeling, storage, temperature controls, and cleanliness standards are met.
Monitor kitchen equipment functionality and report maintenance needs promptly.
Uphold safety practices related to chemical handling, equipment use, and cleaning procedures.
Administrative Duties
Maintain accurate records of meal counts, inventory usage, and staff feedback.
Assist in budgeting by monitoring waste and ensuring efficient use of food products.
Help plan menus and support improvements to the EDR program over the course of the season.
Organize staff schedules to meet operational needs.
Qualifications Experience:
Prior experience in food service and cooking is required; at least 1 year in a supervisory or lead role strongly preferred.
Skills:
Strong cooking ability, organizational skills, leadership capability, and effective communication.
Knowledge:
Familiarity with food safety standards, kitchen operations, and sanitation requirements.
Attributes:
Positive attitude, flexibility, and ability to work well in a remote and fast‑paced environment.
Working Conditions
Seasonal, full‑time position requiring flexibility for mornings, evenings, weekends, and holidays.
Must be comfortable living and working in a remote national park setting with limited access to amenities.
Ability to stand for long periods and lift up to 30 lbs.
Work is performed in both kitchen and dining environments with exposure to heat, cleaning chemicals, and food‑service equipment.
About Aramark Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At 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.
Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram, and Twitter.
#J-18808-Ljbffr
This role requires strong leadership, flexibility, and a passion for supporting our team by providing consistent, high‑quality meals. The ideal candidate leads by example, working alongside the team in the kitchen as well as supervising operations.
About Glacier Bay Lodge & Glacier Bay National Park & Preserve Ever wish you had more daylight hours? With 18 hours of daylight during the summer, recreation and sightseeing opportunities are never‑ending! Glacier Bay Lodge is a small 50‑room lodge nestled between coastal mountains, incredible fjords and Alaska's Inside Passage and is a remote wilderness experience you don't want to miss. The only way to travel to us is by air or sea from Juneau to the friendly little town of Gustavus, your Gateway to Glacier Bay National Park & Preserve.
Enjoy everything this remote park has to offer by becoming a part of our small family of around 60 employees for the summer of a lifetime!
Seasonal Dates This is a seasonal role with ideal dates of April 30 – September 17, 2026.
Compensation & Benefits We offer competitive wages, paid sick leave, on‑site housing, and an all‑inclusive meal plan ($16/day). Local discounts are also available.
Job Responsibilities
Dining Room & Kitchen Operations
Supervise the daily setup, service, and cleanup of the Employee Dining Room.
Actively cook and prepare meals, including hot entrees, sides, salads, and grab‑and‑go options.
Ensure that food is served on time, at appropriate temperatures, and in an appealing manner.
Monitor food inventory levels and communicate ordering needs to leadership or the kitchen manager.
Maintain a clean, organized, and sanitary kitchen and dining environment, including serving stations, prep areas, and dishwashing spaces.
Hands‑On Leadership
Lead EDR staff through example by working side‑by‑side with them during meal preparation, service, and cleanup.
Participate directly in cooking tasks, batch preparation, station setup, and plating.
Train staff in safe food handling, sanitation, prep techniques, and equipment use.
Provide ongoing coaching, feedback, and support to create an efficient and teamwork‑focused environment.
Employee Satisfaction
Respond to employee feedback regarding meal quality, variety, and dietary needs.
Adjust menus or preparation methods as feasible to support dietary restrictions and preferences.
Act as a liaison between employees and the culinary/leadership team to ensure high levels of satisfaction and continuous improvement.
Compliance & Safety
Adhere to all food safety, sanitation, and health regulations.
Ensure proper labeling, storage, temperature controls, and cleanliness standards are met.
Monitor kitchen equipment functionality and report maintenance needs promptly.
Uphold safety practices related to chemical handling, equipment use, and cleaning procedures.
Administrative Duties
Maintain accurate records of meal counts, inventory usage, and staff feedback.
Assist in budgeting by monitoring waste and ensuring efficient use of food products.
Help plan menus and support improvements to the EDR program over the course of the season.
Organize staff schedules to meet operational needs.
Qualifications Experience:
Prior experience in food service and cooking is required; at least 1 year in a supervisory or lead role strongly preferred.
Skills:
Strong cooking ability, organizational skills, leadership capability, and effective communication.
Knowledge:
Familiarity with food safety standards, kitchen operations, and sanitation requirements.
Attributes:
Positive attitude, flexibility, and ability to work well in a remote and fast‑paced environment.
Working Conditions
Seasonal, full‑time position requiring flexibility for mornings, evenings, weekends, and holidays.
Must be comfortable living and working in a remote national park setting with limited access to amenities.
Ability to stand for long periods and lift up to 30 lbs.
Work is performed in both kitchen and dining environments with exposure to heat, cleaning chemicals, and food‑service equipment.
About Aramark Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At 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.
Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram, and Twitter.
#J-18808-Ljbffr