Executive Steward - Grand Canyon South Rim

Xanterra Parks & Resorts•Grand Canyon, AZ

51d•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 a Executive Steward to Live. Work. Explore. at the south rim of the Grand Canyon! Job Summary: Maintaining sanitation standards in all property kitchen operations, kitchen equipment, and facility cleanliness. Train new kitchen utility personnel. Oversee kitchen cleanup crews. Be the direct leader for all kitchen utility personal and night cleaning crews. Maintain all smallwares stock and inventory. The Details:Position Type: Full-Time, Year-RoundPay: $62,712+ per year, depending on experienceSchedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Housing: This position qualifies for a 1-bedroom apartment at $352.00 per month, plus $352 housing deposit 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!

Requirements

Minimum 2 years kitchen steward or chef experience required; supervisor experience preferred
Successfully completed Serve Safe sanitation program, or ability to do so within 30 days
Commitment to providing excellent guest service.
Ability to communicate in a positive, efficient manner, both verbally and in writing.
Ability to teach and direct employees to accomplish their work-related goals.
Successfully complete Serve Safe Manager Certification with 90 days of hire.
Ability to train entry level employees in proper, safe and efficient use of kitchen equipment.
Ability to use systems like CloudSuite, Kronos, Outlook, Excel, and Word.
Good written, verbal, and analytical problem-solving skills, plus basic accounting skills.
Knowledge of and experience in the use of dish machines, pot machines, fryers, blast chillers, jet sprayers and other kitchen equipment as well as the ability to conduct minor maintenance on such equipment.
Ability to understand, apply and stay current with sanitation standards and codes.
Ability to understand and apply SDS to kitchen operations and ensure safe use of all cleaning compounds used in kitchen facilities.
Possess or obtain a valid Arizona Driver's License and comply with the company Driver Safety Program.
Available to work a flexible schedule to include, but not limited to nights, weekends and holidays

Responsibilities

Responsible for maintaining sanitation and cleanliness standards in multiple kitchen and food service facilities, including back docks and kitchen equipment. Communicate closely with all Food & Beverage management personnel regarding sanitation and cleanliness issues.
Conduct an in-depth weekly health inspection of all kitchens, dock areas and storage facilities. Offer guidance and correct infractions with the goal of avoiding repeat offenses.
Do monthly smallwares inventories and place any needed orders.
Collaborate with Leadership in each unit to train personnel in standards of safety, sanitation equipment usage, cleaning, time and temperature control, hot / cold holding temperatures, cool down methods and temperature logs are always in compliance.
Schedule, train and oversee all kitchen utility workers and night kitchen cleaning crews including cloudsuite and Kronos approvals.
Ensure work is completed on time and to sanitation standards.
Work with unit Chef's to establish desired staffing levels for each unit.
Train the kitchen utility workers in all units so that staff can be moved around based on business needs.
Kitchen utility workers will also have a dotted line reporting to the chefs and managers they are assigned to in that they are expected to follow directions given by the leaders in those units.
Work closely with vendors on ordering of all personal protective equipment for kitchen personnel and facility cleaning supplies as well as preventive maintenance schedules on dish machines and other assigned kitchen equipment.
Maintain SDS books in all areas.
Assist with month end inventories as directed by Senior Leadership.
Assist and accompany National Park Service Sanitarian and Public Health Service Inspector in maintaining sanitation standards in kitchen facilities and ensure discrepancies are corrected.
Schedule and inspect the work of vendors for pest elimination, window cleaning, carpet cleaning and hood cleaning throughout all Food & Beverage Units.
Establish and review daily, weekly, monthly and special cleaning schedules for the kitchen utility workers and night kitchen cleaning crews.
Ensure that assigned staff is adhering to risk management procedures, including wearing personal protective equipment, SDS comprehension and ergonomics.
Work a varied schedule to include first, second and third shifts as needed.
Develop a strong working relationship with the engineering department to ensure a preventative maintenance program is implemented and followed.
Conducts themselves in a professional manner on-duty and off-duty with the awareness that all actions and communications are within guest or staff view. Ensure a congenial atmosphere for all.
Actively participate in management training and other training sessions as directed.
While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management.
Duties listed above are not restricted to the only duties expected to be performed.