Cook - Grand Canyon South Rim

Xanterra Travel Collection•GRAND CANYON, AZ

3d•Onsite

About The Position

Cooks work across kitchen stations and use kitchen equipment at Grand Canyon National Park’s South Rim. Duties vary by venue and may include batch production, high-volume à la carte cooking, food preparation, pantry work, and dish tasks. Cooks are responsible for the quality, food safety and sanitation, and timely service of dishes. They follow recipes and established techniques for preparation, portioning, plating, product rotation, and mise en place. The position is full-time and year-round, typically 40 hours over five days per week. Schedules may include evenings, weekends, and holidays, and all cooks must be available for those shifts. Pay is $17.45–$19.75 per hour, depending on experience. Eligible culinary new hires receive a $600 travel stipend. Employee housing and meals are available at low cost, with additional on-site amenities and employee perks.

Requirements

For Line Cook I: At least 1 year of previous cooking experience in high-volume à la carte or batch production settings, including prep, pantry, and dish tasks.
For Line Cook I: Thorough knowledge and experience with all kitchen stations and equipment.
For Line Cook I: Ability to produce items to standard by following written and oral directions on menu recipes.
For Line Cook I: Ability to pass a ServeSafe HACCP food sanitation course.
For Line Cook I: Safe and proficient knife handling skills, with knowledge of various cutting styles.
For Line Cook I: Good verbal communication skills and ability to train personnel in basic cooking techniques.
For Line Cook II: At least 6 months of previous cooking experience on different line stations or in batch cooking in high-volume kitchens.
For Line Cook II: Basic knowledge of all kitchen production areas and safe, proficient knife handling skills, including knowledge of various cutting styles.
For Line Cook II: Knowledge of the ServeSafe HACCP food sanitation program and ability to apply necessary portions of it.
For Line Cook III: Previous kitchen experience with some cooking experience on a line station or in batch cooking.
For Line Cook III: Basic knowledge of kitchen production areas and equipment such as slicers, steamers, and kettles.
For Line Cook III: Safe and proficient knife handling skills.
For Line Cook III: Basic knowledge of the ServeSafe HACCP food sanitation program and ability to apply necessary portions of it.
All cooks must be available for evening shifts, weekends, and holidays.
Must be able to pass ServSafe food handler training.
Must be able to lift 30 pounds of food product and carry it at least 25 feet.
Must be able to stand for long periods and work in high temperatures.

Responsibilities

Work across kitchen stations and use kitchen equipment; duties may include batch production, high-volume à la carte cooking, prep, pantry, and dish tasks.
Ensure the quality, food safety and sanitation, and timeliness of dishes served.
Follow recipes and established techniques for food preparation, portioning, and plating, and maintain product rotation and mise en place.
Prepare a variety of food items using knives, electric mixers, ovens, fryers, gas stoves, griddles, and broilers.
Carry out duties on any kitchen station as required.

Benefits

Low-cost employee housing (dormitory-style) and on-site employee meals (cafeteria-style)
Free on-site laundry facility, shuttle service, and Wi-Fi (limited bandwidth)
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
Free Grand Canyon National Park pass
Recreation center with fitness equipment, computers, and free Wi-Fi
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
$350 referral bonus program
$600 travel stipend for eligible culinary new hires