Kitchen Manager - Grand Canyon South Rim

Xanterra Travel Collection•GRAND CANYON, AZ

20h•Onsite

About The Position

The Kitchen Manager is responsible for the overall efficient operation of the Maswik kitchen at Grand Canyon National Park’s South Rim. The role oversees food preparation and production for the Food Court, Mobile Food Service Vehicles, Pizza Pub, and Banquet Operations, with a focus on food quality, consistency, and presentation. It manages kitchen personnel, scheduling, training, inventory, ordering, sanitation, safety, and compliance with company and National Park Service standards. This is a full-time, year-round position. The typical schedule is 40 hours over five days per week and may include weekends, evenings, and holidays. Pay is $54,080 per year. The position is eligible for a private one-bedroom apartment for $352 per month.

Requirements

Three years of supervisory or lead cook experience in a high-volume à la carte dining or institutional establishment, with progressive cooking and menu-development experience.
Ability to train kitchen employees in all areas of operation, from à la carte preparation and presentation to batch cooking, prep work, and entry-level kitchen roles, with the goal of advancing staff.
Proven written and verbal communication skills, particularly for employee training and NPS Concessions and Public Health compliance.
Proven interpersonal skills and ability to communicate with Food & Beverage Managers, front-of-house personnel, and guests.
Experience in menu development, food production records, employee scheduling, and inventory and cost controls.
Ability to pass a ServSafe food sanitation course and train staff on the program.
Ability to use a computerized food ordering system; experience with Word, Excel, and Cloud Suite inventory software.
Ability to quickly assess productivity of cook line, dish area, and pantry personnel during meal periods and make adjustments as needed.
Ability to recognize safety hazards and correct them immediately.
Must possess and maintain a valid Arizona driver’s license, comply with the Grand Canyon National Park Lodges Driver Safety program, and pass a DOT physical.
Physical ability to stand, walk, handle, reach outward, bend, lift or carry up to 20 pounds, and push or pull up to 25 pounds constantly; reach above shoulders, squat or kneel, lift or carry up to 50 pounds, and push or pull up to 40 pounds frequently; and sit, climb, crawl, lift or carry up to 100 pounds, and push or pull up to 100 pounds occasionally.

Responsibilities

Oversee food preparation, daily features, and menu production for the Food Court, Mobile Food Service Vehicles, Pizza Pub, and Banquet Operations, maintaining food quality, specification consistency, and plate presentation.
Order, rotate, store, and inventory food products, promoting cross-utilization and minimizing waste, theft, and spoilage.
Recommend annual capital expenditures for the unit kitchen and Mobile Food Service Vehicles.
Use and maintain the program for all kitchen positions.
Communicate with the Director of Culinary Services and Maswik Unit Manager about menus, specials, and banquets.
Keep recipes current in the Xanterra Recipe system; update order guides, inventory sheets, and shelf labels.
Assume Unit Manager and Floor Supervisor duties as needed.
Conduct annual reviews of hourly personnel and consult with the Director of Culinary Services on Assistant Kitchen Manager reviews.
Administer corrective action as needed and consult with the Culinary Director and Human Resources regarding employee corrective action.
Maintain the Attendance Tracker and record performance issues.
Recommend promotions of unit kitchen personnel to the Director of Culinary Services and ensure staff are trained to Cook III, II, and I standards.
Enforce the Serve-Safe and HACCP food sanitation program throughout the unit, including Mobile Food Service.
Enforce Xanterra South Rim, LLC human resources policies and department standards for uniforms, hygiene, and food safety.
Review the shift log daily and ensure pertinent information is included in Daily Recap Reports.
Oversee scheduling for unit kitchen and Mobile Food Service personnel in consideration of business levels, labor budgets, projections, and staffing levels.
Communicate with the Unit Manager and back-of-house staff to ensure food preparation levels are understood and followed.
Report maintenance requests promptly and follow up on them.
Ensure assigned staff follow procedures, including wearing personal protective equipment and knowing the location of Safety Data Sheets; coordinate deep-cleaning projects with the Executive Steward.
Work with sustainability, Safety, and Risk on inspections and develop action plans for needed changes.
Demonstrate commitment to Xanterra South Rim LLC environmental policies.
Correct National Park Service Concessions discrepancies within assigned abatement periods.
Maintain a positive working relationship with the NPS Public Health Division and remain vigilant about public health concerns.
Perform other duties as assigned.