Position: Assistant Kitchen Manager (Grand Canyon National Park)
About:
Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops and various restaurants and dining facilities in the historic Grand Canyon Village. 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 an Assistant Kitchen Manager to live, work and explore at the South Rim of the Grand Canyon! In this role, you’ll be expected to:
• Ensure all assigned staff complies with environmental programs, vehicle operation and risk management such as wearing personal protective equipment, worker safety (OSHA) and Safety Data Sheets (SDS) location, etc.
• Ensure completion of all accident reports and submit them to the Risk Department immediately after the incident
• Maintain and review all food safety logs daily
• Assist the Restaurant Chef in developing and updating recipe books, specs and necessary training manuals
• Assist the Restaurant Chef in all food production by following recipes or standards
• Communicate with all F&B managers, regarding guests’ concerns or complaints, employees’ issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit
• Accommodate guests in a professional manner
• Coach and mentor staff to a level of acceptable work performance
• Assist Director of F&B and Restaurant Chef, overseeing kitchen production at the restaurants to ensure BOH labor, food and operational costs conform to budget
• Oversee employees on your shift; ensure that all assigned side work and published cleaning schedules are completed
• Assist with production throughout the day and during rush hours
• Assist with placing and receiving orders accurately and promptly, both supplies and food products
• Follow-up to ensure there is proper rotation of food products, storage and inventory of all food products; with the goal of cross-utilization of all food products to minimize waste and theft and to control spoilage while staying within budget
• Receive all orders; check delivery items with invoices and ensure proper handling, quality of product and stocking
• Work with the Restaurant Chef and make necessary adjustments based on staffing absences and last-minute changes, such as increases/decreases in buffet counts
• Responsible for conducting daily “Service Briefings” and training staff: on proper evacuation procedures and how to execute plan timely, SDS location, Environmental Health & Safety (EHS) procedures, etc.
• Ensure staff are aware of any staffing issues, special events, or equipment issues
• Perform daily walk-throughs in the kitchens and dining areas of the business unit(s); working closely with all FOH Managers and Restaurant Chef to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety are maintained.
• Participate in quarterly F&B audits to determine areas and/or processes that may have opportunities for improvement
• Participate in End of Month Inventory as needed
• Work closely with the management team to continually train staff in all aspects of the kitchen
• Apply thorough knowledge of food preparation with a focus on maintaining food quality, spec consistency and buffet/plate presentation
• Assists with completing hourly staff annual evaluations in a timely fashion; reviews with Director F&B. Assist with periodic informal evaluations (HIGS), for BOH staff members on a bi-annual basis
• Responsible for reviewing and daily approval of all BOH employees’ time through Kronos
• Other duties as assigned
Requirements:
• Two years of previous supervisory or lead cook experience in a professional kitchen
• Working knowledge of Microsoft Office software programs (Word and Excel)
• Previous experience with employee training and mentoring
• Must be comfortable constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping
• Must be comfortable frequently carrying, bending, stooping, lifting, pushing and pulling items weighing up to 50lbs
• Must be comfortable occasionally carrying, bending, stooping, lifting, pushing and pulling items weighing up to 100lbs.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces
Benefits:
• 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 the hotel’s fitness center and pool
• $350 referral bonus program
• 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
• Medical, dental and vision insurance
• Paid time off and holidays
• Disability insurance
• 401(k) with match
• Life and AD&D insurance
• Employee assistance program
• Wellness programs
• Learning and development programs
