Restaurant Chef - Grand Canyon South Rim

Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! 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 a Restaurant Chef to Live. Work. Explore. at the south rim of the Grand Canyon!

Job Summary:
Culinary and financial responsibility for all kitchen operations in our fine dining restaurant, El Tovar, the outdoor patio and El Tovar Lounge, as well as menu preparation for banquets and special functions. 

The Details:
Position Type: Full-Time, Year-Round
Pay: $65,000 per year
Schedule: 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 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!

Benefits:

• Medical, Dental, Vision
• Paid Time Off and Holidays
• Disability Insurance
• 401k with match
• Life and AD&D Insurance
• Employee Assistance Program
• Wellness Programs
• Learning and Development Programs

Perks:

• Free Grand Canyon National Park pass
• Rec Center – Fitness Equipment, Computers, and Free WiFi
• Paid Day off on your birthday
• Discounted mule rides
• Free Grand Canyon Railway Train Rides
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• 15% Verizon service/products discount
• $350 Referral Bonus Program
• The adventure of a lifetime!

• Apply thorough knowledge of haute cuisine food preparation, including organization of daily specials and banquet menu production and maintain food quality through evaluation and guest comments.
• Assist in ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.
• Ability to use systems such as Orderly and Symphony for inventory, recipe design and sales analysis
• Responsible for correcting all National Park Service Concessions and Public Health Service noted discrepancies within the assigned abatement period.
• Develop, institute and maintain a training program for all shift positions.
• Conduct annual reviews of all hourly personnel, and counsel with Director of Culinary on annual reviews for Sous Chef and Pastry Chef Positions.
• Manage employee performance through coaching and documentation as necessary and approve performance documentation administered by the Sous Chef(s).
• Approve all recommended promotions of El Tovar kitchen personnel.
• Work closely with the Executive Steward on all cleanliness and inspection readiness issues.
• Ensure all administrative paperwork is handled in a timely manner.
• Enforce strict ServeSafe, HACCP food sanitation program.
• Maintain and review the shift log on a daily basis.
• Write work schedules for kitchen personnel, according to business levels, labor budget and staffing levels.
• Collaborate and cooperate with Unit Manager and front of the house staff as needed or requested.
• Ensure that all maintenance requests are reported and addressed promptly.
• Make recommendations for kitchen equipment purchases.
• Responsible for kitchen inventory control, including programs such as composting, recycling and mule food.
• Oversee the administration of all safety programs/policies such as PPE use, MSDS knowledge, ergonomics and slips/trips and falls. Review accident reports and address safety concerns in a timely manner.
• Participate in approved environmental and sustainability initiatives.
• Other duties as assigned.

• Three years culinary management experience in a high volume fine dining establishment with progressive cooking/menu development.
• Associates or Bachelor degree from an accredited Culinary Academy or Institute.
• Ability to train kitchen positions in all areas of operation, from haute cuisine preparation/presentation to prep work to entry level kitchen positions; with a goal of advancing staff within the kitchen.
• Strong written and verbal communication
• Effective interpersonal skills when interacting with managers, frontline employees and guests.
• Demonstrated leadership skills with the ability to lead, motivate and develop future leaders.
• Experience in menu development, food production records, scheduling employees and inventory/cost controls.
• Ability to pass ServeSafe food sanitation course and train staff on the program.
• Ability to use computerized food ordering system, and experience with Word and Excel software.
• Ability to use computerized systems for inventory, recipe design and reporting
• Ability to quickly assess productivity levels of the cook line and pantry personnel during any given meal period.
• Ability to recognize safety hazards, and correct them immediately.

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.

Salary : $65,000