Cook

Job Summary:
Cooks should anticipate working across all stations and using all kitchen equipment. Depending on the venue, batch production, high volume a la carte, prep, pantry, and dish tasks will vary.

The Details:

Position Type: Full-Time, Year Round

Pay: $17.45 - $19.75 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:

• Low-cost employee housing (dormitory-style) 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!

Responsibilities

• Responsible for the quality, food safety/sanitation, and timeliness of dishes served.
• Ensure consistency in techniques to be used for proper food preparation, portioning, and plating as outlined in recipes, product rotation, and mise en place.
• Prepares a variety of food items using knives, electric mixers, ovens, fryers, gas stoves, griddles, and broilers.

Qualifications

• Line Cook I
  • At least 1 year of previous cooking experience in high-volume a la carte or batch production settings, including prep, pantry, and dish tasks.
  • Thorough knowledge and experience with all stations and equipment in the kitchen.
  • Ability to produce items to standard following written and oral directions on menu recipe(s).
  • Ability to pass ServeSafe HACCP food sanitation course.
  • Ability to carry out duties on any station in the kitchen.
  • Safe and proficient knife handling skills, with knowledge of various cutting styles.
  • Good verbal communication skills and ability to train personnel in basic cooking techniques.
• Line Cook II
  • At least 6 months previous cooking experience on different line stations or batch cooking experience in high volume kitchens.
  • Basic knowledge of all production areas of the kitchen.
  • Safe and proficient knife handling skills, with knowledge of various cutting styles.
  • Knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program.
• Line Cook III
  • Previous kitchen experience with some cooking experience on a line station or batch cooking.
  • Basic knowledge of the production areas of the kitchen and equipment such as slicers, steamers, and kettles.
  • Safe and proficient knife handling skills.
  • Basic knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program.
• All cooks must be available for evening shifts, weekends, and holidays.
• Must be able to pass ServSafe food handler training.