Cook - Grand Canyon South Rim

Xanterra Travel Collection

7d•$17 - $20•Onsite

About The Position

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 Cooks to Live. Work. Explore. at the South Rim of the Grand Canyon! Job Summary: Cooks should anticipate working across all stations and using all kitchen equipment. Depending on the venue, batch production, high volume a la carte, prep, pantry, and dish tasks will vary. 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: Dormitory-style employee housing for $20.00 per week 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!

Requirements

Line Cook I
At least 1 year of previous cooking experience in high-volume a la carte or batch production settings, including prep, pantry, and dish tasks.
Thorough knowledge and experience with all stations and equipment in the kitchen.
Ability to produce items to standard following written and oral directions on menu recipe(s).
Ability to pass ServeSafe HACCP food sanitation course.
Ability to carry out duties on any station in the kitchen.
Safe and proficient knife handling skills, with knowledge of various cutting styles.
Good verbal communication skills and ability to train personnel in basic cooking techniques.
Line Cook II
At least 6 months previous cooking experience on different line stations or batch cooking experience in high volume kitchens.
Basic knowledge of all production areas of the kitchen.
Safe and proficient knife handling skills, with knowledge of various cutting styles.
Knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program.
Line Cook III
Previous kitchen experience with some cooking experience on a line station or batch cooking.
Basic knowledge of the production areas of the kitchen and equipment such as slicers, steamers, and kettles.
Safe and proficient knife handling skills.
Basic knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program.
All cooks must be available for evening shifts, weekends, and holidays.
Must be able to pass ServSafe food handler training.
Physical ability to lift thirty pounds of food product and carry it twenty-five feet minimum.
Physical ability to stand for long periods of time and work in high temperatures.

Responsibilities

Responsible for the quality, food safety/sanitation, and timeliness of dishes served.
Ensure consistency in techniques to be used for proper food preparation, portioning, and plating as outlined in recipes, product rotation, and mise en place.
Prepares a variety of food items using knives, electric mixers, ovens, fryers, gas stoves, griddles, and broilers.