Line Cook Supervisor - Grand Canyon South Rim

Overview

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 a Line Cook Supervisor to Live. Work. Explore. at the South Rim of the Grand Canyon!

Job Summary:Assist the Kitchen Manager in coordinating and operating the back of the house during the assigned shift period, with an emphasis on food ordering, kitchen production, banquets, sanitation, performance, productivity, and training.

The Details:Position Type: Full-Time, Year-RoundPay: $20.10 per hour

Schedule: 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:

• Low-cost employee housing 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 and Perks:

• Rec Center - Fitness Equipment, Computers, and Free WiFi

• Paid Day off on your birthday with restaurant & retail discounts

• Discounted mule rides

• Free Grand Canyon Railway Train Rides

• Exclusive retail, lodging, and dining discounts at other Xanterra properties

• Generous benefit program for eligible employees

• 15% Verizon service/products discount

• $350 Referral Bonus Program

• The adventure of a lifetime!

Responsibilities

The Duties and Responsibilities of the Line Cook I Supervisor/Lead 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 kitchen productivity during meal period assisting the various stations in maintaining productivity levels equal to guest and banquet flow.

• 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 other kitchen stations as needed to help maintain productivity equal to guest flow and banquets.

• Safe and proficient use of all types of kitchen knives and ability to produce all types of cutting styles, i.e. cube, julienne.

• Ensure that opening and closing side duties are completed in a timely fashion, and that the kitchen is ready for next meal period.

• In absence or the directive of the Kitchen Manager check out cooks and other kitchen personnel.

• Ensure that cook production areas are broken down according to kitchen standards and ServeSafe HACCP guidelines.

• Develop and maintain regular temperature checks log 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 record on waste sheets provided by Kitchen Manager.

• Adhere to all sanitation, safety, risk management and environmental policies.

• Ensure that staff is adhering to sanitation and risk management policies, including but not limited to wearing personal protective equipment, SDS location and comprehension and ergonomics.

• Other duties as assigned.

Qualifications

• 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 serving 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.

• 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.