Job Description

Employee Dining Room (EDR) Food Service Workers support daily meal service for approximately 200 seasonal employees living and working in Denali National Park and Preserve. This role is essential in providing reliable, nutritious meals throughout the season and in maintaining a positive employee community. 

In addition to daily dining operations, EDR Food Service Workers assist with catered events for the National Park Service and local small businesses. The role involves food preparation, serving, stocking, cleaning, and creating a welcoming and efficient dining environment for staff. There is no cash handling at this location. 

About Denali National Park & Preserve and Doyon/Aramark Joint Venture:  

Summer days in Alaska stretch nearly endlessly, with up to 20 hours of daylight on the Summer Solstice. Spanning 6.2 million acres, Denali National Park & Preserve is home to Denali, the highest peak in North America, and attracts over half a million visitors annually. Conveniently accessible by road—4.5 hours from Anchorage and 2 hours from Fairbanks. 

Doyon Limited and Aramark have teamed up in a Joint Venture as the Denali National Park & Preserve's Concessionaire. Open May to September, our operation manages the transportation, retail, guest service and food and beverage concessions with our client; The National Park Service. By road, our 100 Blue Bird Bus Fleet takes guests past the 15-mile public access point daily during summer months, allowing people to hike, view wildlife, climb, and camp where few people have set foot. 

This is a seasonal role with ideal dates of April 13 - September 30, 2026. 

We offer competitive wages, paid Holidays, Sick Pay and Benefits Stipend. On-site housing and meal plan ($16/day all inclusive!) & local discounts!  

Employees are responsible for knowing the environmental aspects and associated impacts of their job position.  Job specific Environmental Aspects and Impacts will be communicated by Dept. Managers during EMS training. 

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Job Responsibilities

Daily Meal Service 

• Assist with preparing, cooking, and presenting hot and cold food items for breakfast, lunch, and dinner service. 
• Set up, restock, and maintain buffet-style service lines, beverage stations, and grab-and-go options. 
• Serve employees in a friendly and efficient manner while maintaining portion and quality standards. 

Food Preparation & Kitchen Support 

• Follow menus and instructions provided by the EDR Manager. 
• Assist with prepping ingredients, portioning food, baking, and basic cooking tasks. 
• Ensure proper food storage, labeling, and rotation (FIFO). 
• Support dishwashing, pot washing, and general kitchen upkeep as needed. 

Catering Support 

• Assist in preparing, packing, delivering, or serving catered meals for park partners and local businesses. 
• Set up catering equipment, maintain food quality during service, and assist with cleanup. 
• Provide professional, timely service that reflects the lodge’s standards. 

Sanitation & Safety 

• Maintain a clean, safe, and organized dining area, kitchen, and service line. 
• Follow all food safety, sanitation, and health regulations. 
• Support daily and weekly cleaning schedules for equipment, floors, and work surfaces. 

Teamwork & Communication 

• Work collaboratively with the EDR Managers, and fellow food service workers. 
• Communicate inventory needs, equipment issues, or feedback promptly. 
• Contribute to a positive and supportive employee community. 

Qualifications

• Previous food service, cafeteria, or kitchen experience preferred. 
• Ability to work efficiently in a high-volume, buffet-style environment. 
• Strong teamwork and communication skills. 
• Ability to follow directions and maintain food safety standards. 
• Flexibility to work early mornings, evenings, weekends, and holidays. 
• Ability to live and work in a remote location for the season. 

Physical & Environmental Requirements 

• Ability to stand for long periods and work in a busy kitchen environment. 
• Ability to lift up to 40 lbs., including food items, pans, and catering equipment. 
• Comfortable working in a remote national park with a diverse seasonal workforce. 
• Exposure to heat, cold, humidity, and typical kitchen conditions. 

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