Kitchen Supervisor

Live. Work. Explore. as a part of our Food & Beverage team at The Grand Hotel at the Grand Canyon!

Are you enthusiastic about caring for the comfort of guests while creating memories that last a lifetime? The Grand Hotel at The Grand Canyon - the only 3-diamond hotel in Tusayan, Arizona - has 121 standard and deluxe rooms, a retail store and the Canyon Star Steakhouse and Saloon. No matter what your job is, you play an essential role in providing warm and friendly hospitality to our guests!

We’re hiring a Kitchen Supervisor to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park!

Job Summary:
The Kitchen Supervisor is responsible for assisting in coordination and efficient kitchen operation, with emphasis on food ordering, kitchen production, sanitation, and training. In addition, this position supports food preparation, cooking, storing, labeling, checking food temperatures, organizing coolers, placing/receiving orders, prep lists, recipes, and specs.

The Details:
Position Type: Full-Time, Year-Round
Pay: $19.75 per hour
Start Date: ASAP
Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays)

Why The Grand Hotel at the Grand Canyon?
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 only 3-diamond hotel in the region and one of the few area hotels with an indoor heated swimming pool and hot tub.

Life at The Grand Hotel:

• Low-cost employee housing (dormitory-style) and on-site employee meals (cafeteria-style)
• Free on-site laundry facility, free shuttle service, Wi-Fi, and satellite TV
• 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:

• Free entry to Grand Canyon National Park
• Free Grand Canyon Railway Train rides
• Planned employee trips and activities
• Exclusive retail and dining discounts at The Grand Hotel and other Xanterra properties
• 15% Verizon service/products discount
• Access to hotel fitness center and pool
• $350 Referral Bonus Program
• The adventure of a lifetime!

Responsibilities:

• Fully understand and support Xanterra Mission Statement and Core Values.
• Focus on always providing exceptional quality of service to guests while maximizing profitability, both in how work is conducted and when interacting with guests.
• Ensure adherence for self, and all assigned staff, to all prescribed Company, statutory/regulatory policies, and procedures such as Hygiene, Food Sanitation and Environment, Health & Safety (EHS)
• Responsible for creating and maintaining a positive working relationship with Coconino Public Health Department and acting with vigilance in any areas of Public Health concern.
• Support F&B training requirements by scheduling staff and assisting with conducting assigned classes. Enforce Food Safety and HACCP food sanitation program for entire food and beverage outlet kitchens.
• Ensures buffet set-up, maintenance, and breakdown in accordance with current timetable. Follows staffing guides for FOH and sets up sections for the meal period. Makes necessary adjustments based on staffing absences and last-minute changes, such as increase/decreases in guest counts.
• Perform periodic walk-throughs in the kitchen and all other areas of food service to ensure food quality, consistency, presentation, cleanliness and safety are maintained. Working closely with FOH Managers.
• Under direction of Kitchen Manager and/or Assistant Kitchen Manager, work closely with the Steward to continually train in all aspects of the kitchen.
• Apply thorough knowledge of food preparation, including organization of daily menu production with the focus of maintaining food quality, spec consistency and buffet/plate presentation.
• Other duties as assigned.

Qualifications:

• Two (2) years previous supervisory or lead cook experience in a high volume ala carte dining or institutional establishment with progressive cooking/menu development with the ability to train employees in all kitchen positions; with a goal of advancing staff within the kitchen.
• Prior experience with food production records, scheduling employees and inventory/cost controls.
• Must be at least 18 years of age or older.

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.