Sous Chef - Grand Canyon South Rim
Xanterra
- Grand Canyon, AZ
- $45,000 per year
- Permanent
- Full-time
Sous Chef oversees all kitchen operations at assigned location. The Sous Chef position also assists the Executive Sous Chef with menu development, scheduling and managing employee performance.The Details:
Position Type: Full-Time, Year-Round
Pay: $45,000+ per year
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!
- Rec Center – Fitness Equipment, Computers, and Free WiFi
- Paid Day off on your birthday with restaurant & retail discounts
- Discounted mule rides
- Summer Property Olympics
- Free Grand Canyon Railway Train Rides
- Exclusive retail, lodging, and dining discounts at other Xanterra properties
- Generous benefit program for eligible employees
- 15% Verizon service/products discount
- $350 Referral Bonus Program
- The adventure of a lifetime!
- Apply thorough knowledge food preparation, including organization of daily features.
- Maintain food quality standards through direct oversight of the back of house staff.
- Assist in ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.
- Assist with the development and execution of the training program for all shift positions.
- Manage employee performance through coaching and corrective action as necessary.
- Enforce strict ServeSafe and HACCP food sanitation standards. Maintain and review shift log on daily basis.
- Ensure that all maintenance requests are reported promptly and follow-up on requests.
- Assist with the scheduling of all kitchen personnel, with consideration of business levels, labor budget and staffing levels.
- Responsible for kitchen inventory control.
- Oversee the administration of all safety programs/policies such as PPE use, MSDS knowledge, ergonomics and slips/trips and falls.
- Participate in approved environmental and sustainability initiatives.
- Responsible for correcting all National Park Service Concessions and Public Health Service noted discrepancies within the assigned abatement period.
- Other duties as assigned.
- Three years supervisory or lead cook experience in a high volume establishment.
- Ability to train and work with kitchen positions in all areas of operation.
- Proven written and verbal communication skills particularly in regards to training employees.
- Proven interpersonal skills with ability to communicate with F&B Managers, front of house personnel and guests.
- Ability to pass ServeSafe food sanitation course and train staff on the program.
- Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period.
- Ability to recognize safety hazards, and correct them immediately
- Must be available for evening shifts, weekends, and holidays.