Intermediate Cook - Part time Seasonal

Xanterra Parks & Resorts•Williams, AZ

42d•$19

About The Position

Bring Your Passion to the Plate - Join Us as an Intermediate Cook! Are you an experienced cook ready to take your culinary skills to the next level? We're looking for a motivated and reliable Intermediate Cook to join our kitchen team. In this role, you'll prepare and serve high-quality meals with consistency and care, contribute to menu execution, and help maintain a clean, efficient kitchen environment. If you thrive in a fast-paced setting, love working as part of a team, and take pride in every dish you create, we invite you to apply today and grow your culinary career with us! Job Summary: The Intermediate Cook II prepares menu and buffet items at assigned kitchen station according to set recipe specifications. The Details: Status: Part-Time, Seasonal Seaonal Dates: 10/15/2025 - 12/31/2025 Pay: $19.30 per hour Life at the Grand Canyon Railway: 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

Must be at least 18 years of age or older.
Thorough knowledge and experience with all stations and equipment in the kitchen including batch production, prep, pantry and dish.
At least one-year previous cooking experience on various line stations or high-volume batch cooking.
Ability to successfully complete and certify in Coconino County Food Handlers Course within thirty (30) days of employment.

Responsibilities

Fully understand and support Xanterra Mission Statement and Core Values.
Perform all job duties in accordance with County Health Code, the Property Employee Handbook, Department policies, procedures and its Food Safety Management System.
Promote and participate in accurate and thorough compliance of the Food Safety Management System, including but not exclusive to its Standard Operating Procedures.
Prepare food orders according to recipe specifications including portion control, presentation and proper time/temperature control.
Develop proficiency on assigned station and expand knowledge by cross training on other stations.
Works in a safe manner, practicing risk management worker safety in knife handling, equipment operation, lifting, working with open flame and all other areas of food productions, wears required personal protective equipment while performing tasks at all times.
Set up and breakdown prep area or assigned station according to kitchen standards and food sanitation guidelines.
Complete prep work as assigned to cover next shift or meal period.
Complete regularly scheduled temperature checks of line items, particularly those prone to rapid spoilage due to temperature changes. Notify Management of any items found to be in the temperature danger zone.
Utilize first in, first out (FIFO) standard for rotation and use of perishable food products.
Display professional communications with front of the house staff particularly in dealing with food orders (i.e., "86'd, dragging items" or items needed "on the fly.")
Practice teamwork and open communication with other cooks and kitchen staff members in the kitchen or assigned area.
Adheres to company required environmental policies and procedures.
Other duties as assigned.