Sous Chef - The Grand Hotel

Grand Canyon, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $101,760.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

Disability insurance

401k with match

Life insurance

Employee assistance program

wellness programs

Learning and Development Programs

Job Description

The Grand Hotel at the Grand Canyon is a distinguished hospitality establishment located in Tusayan, Arizona. As the only 3-diamond hotel in the region, it offers guests a unique experience just one mile from the entrance to the iconic south rim of Grand Canyon National Park. The hotel features 121 standard and deluxe rooms, complemented by a retail store and the renowned Canyon Star Steakhouse and Saloon. Catering to a diverse clientele, The Grand Hotel prides itself on delivering warm and friendly hospitality, ensuring every guest enjoys a memorable stay amid breathtaking natural beauty. The hotel belongs to the Xanterra...

Job Requirements

High school diploma or equivalent
Minimum of three years supervisory experience in a fast-paced dining environment
Strong knowledge of food safety standards and Serve Safe certification preferred
Proficiency in Microsoft Office and willingness to learn additional software such as Dayforce and CloudSuite
Excellent communication and leadership abilities
Ability to work a flexible schedule including weekends, evenings, and holidays
Physical capability to stand and walk for extended periods, lift and carry up to 100 lbs occasionally
Commitment to uphold company policies, health and safety regulations, and hospitality standards
Eligible to work in the United States

Job Qualifications

Three years supervisory experience overseeing a staff of at least 10 employees in a high-demand and high-paced dining establishment
Experience in quality food production, record keeping, scheduling and training kitchen employees
Exposure to inventory and cost controls
Excellent time management and administrative/office organizational skills
Ability to maintain flexibility in daily duties while managing multiple priorities and providing leadership to a diverse staff
Proficient computer software skills including Microsoft Office programs (Word and Excel)
Ability to gain functional skills in Dayforce, CloudSuite, and other proprietary software and spreadsheets

Job Duties

Support and enforce Xanterra Travel Collections mission statements, core values and operational pillars
Focus on providing legendary hospitality to guests while maximizing profitability
Ensure adherence to company, statutory and regulatory policies including hospitality standards, sustainability and health and safety
Maintain high-level safety standards following Serve Safe and Xanterra policy
Implement and enforce corporate recipes and food quality standards ensuring consistency and compliance
Maximize product utilization to control budget and food costs through efficient ordering, FIFO rotation, proper food storage, inventory tracking, and waste management
Develop and maintain training programs for all kitchen positions focusing on skill advancement and leadership development
Manage employee performance including training, coaching, corrective actions, and documentation
Schedule kitchen personnel based on business levels, labor budget and staffing requirements
Oversee mandated programs administration including PPE usage and hazard prevention
Ensure smooth execution of established menus for all meal periods following corporate guidelines
Manage kitchen operations including addressing short staffing, equipment malfunctions and last-minute menu adjustments
Collaborate with Front of House staff for seamless dining operations and customer satisfaction
Work with inventory supervisor on ordering, storage and inventory of kitchen supplies
Maintain clear communication with staff, leadership, vendors, and external stakeholders
Perform other duties as assigned