Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.

We’re hiring Line Cook Supervisors to Live. Work. Explore. at the south rim of the Grand Canyon!

Job Summary: Assist the Restaurant Kitchen Manager in coordinating and operating the back of the house during the assigned shift period, with an emphasis on training, performance and productivity.

The Details:
Position Type: Full-Time, Year-Round
Pay: $20.95 - $22.65 per hour, depending on experience
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Why Grand Canyon South Rim?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park.

Life at the South Rim:

• Private room in a shared apartment and on-site employee meals (cafeteria-style)
• Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth)
• A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
• Meet people of all ages from all over the country and world!

Benefits:

• Medical, Dental, Vision
• Paid Time Off and Holidays
• Disability Insurance
• 401k with match
• Life and AD&D Insurance
• Employee Assistance Program
• Wellness Programs
• Learning and Development Programs

Perks:

• Free Grand Canyon National Park pass
• Rec Center – Fitness Equipment, Computers, and Free WiFi
• Paid Day off on your birthday
• Discounted mule rides
• Free Grand Canyon Railway Train Rides
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• $350 Referral Bonus Program
• The adventure of a lifetime!

The duties and Responsibilities of the Line Cook I, Supervisor shall be the same as those outlined in the Line Cook I job description, as well as the following additional duties and responsibilities.

• Display emphasis on cook productivity and performance during the shift by assisting the various stations in maintaining productivity levels equal to order tickets.
• Assist the Kitchen Management in the training of new employees to the kitchen operations.
• Assist the Kitchen Management in the training of current employees who have been promoted to cook positions.
• Work in all kitchen stations as needed to help maintain productivity equal to order tickets.
• Safe and proficient use of all kitchen knives and ability to produce all types of cutting styles, i.e. cube, julienne.
• Safe and proficient use of all kitchen equipment and ability to operate, clean and trouble shoot any malfunctions or defects in the equipment.
• Ensure that all stations are maintained in a clean and orderly condition and are completed in a timely fashion and ready for the next shift.
• In absence or through the directive of the Kitchen Manager assume operational control of kitchen operations and labor adjustments as needed.
• Ensure that cook line is broken down according to kitchen standards and ServeSafe HACCP guidelines.
• Conduct regular temperature checks of food items in all areas of the kitchen to ensure temperature zone compliance. Discard those items found to be in the danger zone and make note of such to Kitchen Manager.
• Adhere to all safety, risk management and environmental policies.
• Ensure that staff is adhering to risk management policies, including but not limited to wearing personal protective equipment, MSDS location and comprehension and ergonomics.
• Other duties as assigned.

• Two years ala Carte or batch cooking experience in a Cook I, or Senior Cook capacity.
• Experience in training kitchen personnel in basic cooking skills, knife handling, timing, temperatures and sanitation.
• Ability to quickly assess productivity levels of personnel in all areas of the kitchen, and assist where needed.
• Thorough knowledge and experience with all stations and equipment in the kitchen including line, batch production, prep, pantry and dish.
• Ability to pass Serve Safe HACCP food sanitation course.
• Previous cooking experience in a high volume ala carte or batch production setting.
• Ability to produce items to standard following menu recipe(s) for set menu items and daily specials.
• Physical ability to stand for long periods of time and work in high temperatures.
• Ability to carry out duties on any station in the kitchen.
• Physical ability to lift thirty pounds of product and carry it a minimum of twenty-five feet.
• Good verbal communication skills and ability to train personnel in basic cooking techniques.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.