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 Travel Collection, a respected brand known for its commitment to exceptional guest services and sustainable tourism practices. Beyond just a place of lodging, The Grand Hotel serves as a vibrant hub for those exploring one of the world’s most celebrated natural landmarks, offering amenities such as an indoor heated swimming pool and hot tub, which are rare features in the area. Employees benefit from low-cost dormitory-style housing, on-site cafeteria-style meals, free laundry facilities, shuttle services, Wi-Fi, and satellite TV, creating a supportive and engaging work environment that values both personal and professional growth. The organization prides itself on fostering a welcoming community that shares a genuine passion for environmental stewardship and guest satisfaction, making it an exciting place to build a career in hospitality.

The role of Sous Chef at The Grand Hotel is a vital position within the Food & Beverage team, overseeing the efficient operation of the Canyon Star Steakhouse kitchen. This full-time, year-round position commands a competitive bi-weekly salary of $2,120, with a typical schedule comprising 40 hours across five days per week, including weekends, evenings, and holidays. The Sous Chef is responsible for maintaining Legendary Hospitality standards while coordinating and supervising kitchen staff to ensure that food preparation and cooking meet strict health and safety and company quality standards. This leadership role requires proficiency in administrative functions, including managing schedules, employee performance, and using essential software programs such as Dayforce, CloudSuite, and Microsoft Office. The Sous Chef will uphold strict adherence to food safety regulations and environmental health standards, ensuring a safe and sanitary kitchen environment. Additionally, the role involves collaboration with other departments to guarantee seamless dining experiences for guests, proactive management of food inventory to control costs, and the development and implementation of comprehensive training programs for kitchen personnel. This position offers significant opportunities for professional development, upward mobility, and involvement in one of the hospitality industry's most unique and dynamic settings. Candidates will be part of a forward-thinking team that values flexibility, teamwork, and dedication in a fast-paced and rewarding work atmosphere. The work environment supports employee wellness with numerous benefits and perks that enhance work-life balance, including medical, dental, and vision insurance, paid time off, and access to exclusive local experiences and discounts. The Grand Hotel at the Grand Canyon invites passionate culinary professionals who are eager to contribute to an exceptional guest experience and grow their careers in a breathtaking, world-famous location.

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