Food Expeditor - Grand Canyon South Rim

Xanterra Travel Collection

9d•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 Food Expeditors to Live. Work. Explore. at the South Rim of the Grand Canyon!

Requirements

Thorough knowledge and experience with all stations and equipment in the kitchen including line, batch production, prep, pantry and dish.
Previous cooking experience in a high-volume ala carte or batch production setting.
Ability to produce items to standard following written and oral directions on menu recipe(s).
Ability to pass ServSafe HACCP food sanitation course.
Possess physical ability to perform tasks.
Ability to provide training to all Cook grades and FOH hourly staff.
Ability to effectively coach others.
Ability to carry out duties on any station in the kitchen.
Good verbal communication skills and ability to train personnel in basic cooking techniques.
Must be available to work evening shifts, weekends, and holidays.

Responsibilities

Organize food orders according to Server Ticket and menu specifications including portion control, temperature, entrée/sides and presentation.
Adhere to ServeSafe HACCP food sanitation standards throughout all phases of food delivery.
Develop proficiency of menu items, allergens and food specifications to ensure orders are prepared and presented in the way they were requested.
Proper safe and sanitary use of knives and other equipment.
Set up and breakdown cook line or assigned area according to kitchen standards and ServeSafe HACCP food sanitation guidelines.
Do prep work as assigned to cover the next shift or meal period.
Do regularly scheduled temperature checks of line items particularly those prone to rapid spoilage due to temperature changes. Notify Kitchen Management or Sous Chef of any items found to be in the temperature danger zone.
Utilize first in, first out standard for rotation and use of perishable food products.
Display professional communications with FOH and BOH staff particularly in dealing with food orders “dragging” or needed “on the fly.”
Practice teamwork and open communication with servers and cooks on the line or in assigned area.
Adhere to all safety and risk management policies, and wear required personal protective equipment while performing tasks.
Ensure all plates and presentations are to specifications. Make corrections and coach cooks as needed.
Be the hub of communication between FOH staff and BOH staff. All communication, requests, etc... should go through the Expeditor and not directly between FOH and BOH staff.
Train and monitor FOH staff on expo side preparation and garnish of dishes
Adhere to all safety, risk management and environmental policies.
Other duties as assigned by Chef/Manager.