Kitchen Supervisor

The Grand Hotel at the Grand Canyon

Join our Food & Beverage team as a Kitchen Supervisor!

Are you enthusiastic about caring for the comfort of guests while creating memories that last a lifetime? The Grand Hotel is a 3-diamond hotel that has 121 standard and deluxe guest rooms and is located only one mile from the south entrance of the Grand Canyon.

JOB SUMMARY
We are looking for a full-time year round or seasonal Kitchen Supervisor. The supervisor is responsible for assisting in coordination and efficient kitchen operation with an emphasis on food ordering, kitchen production, sanitation and training. In addition, this position supports in food preparation, cooking, storing, labeling, checking food temperatures, organizing coolers, placing/receiving orders, prep lists, recipes, and specs.

DETAILS
Start Date: Immediate
Position Type: Full Time, Year-Round OR Seasonal
Wage: $19.70 per hour

APPLY TODAY!

PERKS & BENEFITS
As our employee, you receive extremely affordable employee housing, discounted meals, employee discounts to explore other Xanterra properties, and a generous benefits program for eligible employees.

RESPONSIBILITIES

• Responsible for assisting in overseeing the overall food production in the kitchen. 
• Responsible for proper food handling, such as; preventing cross contamination, proper temperature controls, thawing & holding. 
• Enforces sanitary practices and compliance for food handling, wearing personal protective equipment, general cleanliness, and maintenance of food service areas and dining.
• Help to objectively evaluate work performance and communicate with Manager to assist with training, coaching, and other work related concerns.
• Co-responsible for all food production in accordance with recipes or standards.
• Professionally handle complaints both employee and guest.
• Act as Kitchen Manager in lieu of their absence.
• Assist Kitchen Manager with administration duties: schedules, budgets, compliance trainings, etc...
• Oversees employees on shift to ensure all kitchen duties are done to standard. 
• Follow-up to ensure there is proper rotation of food product, storage and inventory of all food products; with the goal of cross-utilization of all food products to minimize waste, theft and to control spoilage while staying within budget.
• Ensures buffet set-up, maintenance and break down in accordance with current timetable.
• Perform periodic walk-through in the kitchen and all other areas of food service to ensure food quality, consistency, presentation, cleanliness and safety are maintained. 
• May participate in End of Month Inventory.
• Apply thorough knowledge of food preparation, including organization of daily menu production with the focus of maintaining food quality, spec consistency and buffet/plate presentation.
• Other duties as assigned.

QUALIFICATIONS

• Must be at least 18 years of age or older.
• Two (2) years previous supervisory or lead cook experience in a high volume ala carte dining or institutional establishment with progressive cooking/menu development with the ability to train employees in all kitchen positions; with a goal of advancing staff within the kitchen.
• Prior experience with food production records, scheduling employees and inventory/cost controls.
• Must have a high level of communication skills to engage with guests, employees, and management in a professional manner

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.