Kitchen Manager - 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 Kitchen Manager to Live. Work. Explore. at the south rim of the Grand Canyon!

 

Job Summary:

Responsible for the overall efficient operation of Maswik kitchen.

 

The Details:Position Type: Full-Time, Year-Round

Pay: $47,736 per yearSchedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Housing: Eligible for a private one-bedrooom apartment for $352.00 per month

 

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:

• 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!

Responsibilities

• Apply thorough knowledge of food preparations, including organization of daily features and menu production for Food Court, Mobile Food Service Vehicles, Pizza Pub, and Banquet Operations with the focus of maintaining food quality, spec consistency and plate presentation.
• Ordering, rotation, storage and inventory of all food products, with the goal of cross utilization of all products and waste, theft and spoilage.
• Make recommendations for Unit Kitchen and Mobile Food Service Vehicles capital expenditures annually.
• Utilize and maintain the program for all kitchen positions.
• Communicate openly with the Director of Culinary Services and the Maswik Unit Manager on menus, specials, and banquets for kitchen staff.
• Keep all recipes up to date in Xanterra Recipe system, update order guides, and inventory sheets in shelf to sheet order. Keep all shelf labels up to date
• Responsible for assuming Unit Manager and Floor Supervisor duties as necessary.
• Conduct annual reviews of all hourly personnel and counsel with Director of Culinary Services on annual reviews for Assistant Kitchen Managers.
• Administer corrective action as necessary and counsel with Culinary Director and Human Resources on corrective action for all employees.
• Keep Attendance Tracker up to date, track any performance issues on Tracker
• Approve and forward to Director of Culinary all recommended promotions of unit kitchen personnel. Ensuring they are properly trained to Cook III, II, and I standards.
• Enforce Serve-Safe and HACCP food sanitation program for entire Unit including Mobile Food Service.
• Enforce all Xanterra South Rim, LLC Human Resources policy standards
• Enforce all Department standards including uniform, hygiene, and Food Safety.
• Maintain and review shift log on daily basis, and pertinent information on Daily Recap Reports
• Oversee the scheduling of all unit kitchen and Mobile Food Service personnel, keeping in mind business levels, labor budget, projections and staffing levels.
• Keep an open line of communication with Unit Manager and all back of the house staff to ensure food preparations levels are communicated and followed.
• Ensure that all maintenance requests are reported promptly and follow-up on requests.
• Ensure compliance of all assigned staff to procedures such as the wearing of personal protective equipment and SDS location. Work with Executive Steward to schedule deep cleaning projects.
• Work with sustainability, Safety and Rish on inspections and develop action plan on needed changes.
• Project a commitment to Xanterra South Rim LLC, environmental policies.
• Responsible for correcting all National Park Service Concessions discrepancies within the assigned abatement period.
• Responsible for creating and maintaining a positive working relationship with NPS Public Health Division and acting with vigilance in any areas of Public Health concern.
• Other duties as assigned.

Qualifications

• Three years supervisory or lead cook experience in a high-volume ala carte dining or institutional establishment with progressive cooking/menu development.
• Ability to train kitchen positions in all areas of operation, from ala carte preparation/presentation to batch cooking to prep work to entry level kitchen positions; with a goal of advancing staff within the kitchen.
• Proven written and verbal communication skills particularly in regard to training employees, NPS Concessions and Public Health compliance
• Proven interpersonal skills with ability to communicate with F&B Managers, plus front of house personnel and guests.
• Experience in menu development, food production records, scheduling employees, and inventory/cost controls.
• Ability to pass ServSafe food sanitation course and train staff on the program.
• Ability to use computerized food ordering system, and experience with Word and Excel software as well as Cloud Suite inventory software.
• Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period and make adjustments as required.
• Ability to recognize safety hazards and correct them immediately.
• Possesses and sustain a valid Arizona driver’s license and comply with Grand Canon National Park Lodges Driver Safety program and pass DOT physical.

 

Physical Requirements include:

Constantly: Stand, walk handle, reach outward, bend, lift/carry up to 20 lbs, push/pull up to 25 lbs.

Frequently: Reach above shoulders, squat/kneel, lift/carry up to 50 lbs, push/pull up to 40 lbs.

Occasionally: Sit, climb, crawl, lift/carry up to 100 lbs, push/pull up to 100 lbs.

 

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.