Line Cook Supervisor - Grand Canyon South Rim

Xanterra Travel Collection•GRAND CANYON, AZ

6d•Onsite

About The Position

The Line Cook Supervisor assists the Restaurant Kitchen Manager in coordinating and operating back-of-house activities during an assigned shift, with an emphasis on training, performance, and productivity. The role supports kitchen stations to keep output aligned with order tickets, trains new and promoted kitchen employees, and may assume operational control and adjust labor in the Kitchen Manager’s absence or at their direction. The supervisor also helps maintain food safety, sanitation, equipment, and workplace safety standards. This is a full-time, year-round position at the south rim of the Grand Canyon. The typical schedule is 40 hours per week over five days and may include weekends, evenings, and holidays. Pay is $20.95 per hour. Employee housing is a private room in a shared apartment; on-site cafeteria-style meals are available.

Requirements

Two years of a la carte or batch cooking experience in a Cook I or Senior Cook capacity.
Experience training kitchen personnel in basic cooking skills, knife handling, timing, temperatures, and sanitation.
Ability to quickly assess kitchen productivity and assist where needed.
Thorough knowledge and experience with kitchen stations and equipment, including line, batch production, prep, pantry, and dish.
Ability to pass the ServeSafe HACCP food sanitation course.
Previous cooking experience in a high-volume a la carte or batch production setting.
Ability to prepare menu items and daily specials to standard by following recipes.
Ability to stand for long periods and work in high temperatures.
Ability to perform duties at any kitchen station.
Ability to lift 30 pounds of product and carry it a minimum of 25 feet.
Good verbal communication skills and ability to train personnel in basic cooking techniques.

Responsibilities

Support cook productivity and performance during the shift by assisting stations in maintaining production levels aligned with order tickets.
Assist kitchen management with training new kitchen employees and current employees promoted to cook positions.
Work at kitchen stations as needed to maintain productivity.
Use kitchen knives safely and proficiently, producing cutting styles such as cube and julienne.
Safely and proficiently operate, clean, and troubleshoot kitchen equipment.
Ensure stations remain clean and orderly, are completed on time, and are ready for the next shift.
Assume operational control of kitchen operations and make labor adjustments when the Kitchen Manager is absent or directs it.
Ensure the cook line is broken down according to kitchen standards and ServeSafe HACCP guidelines.
Conduct regular food temperature checks throughout the kitchen, discard items in the danger zone, and notify the Kitchen Manager.
Follow safety, risk management, and environmental policies.
Ensure staff follow risk management policies, including requirements for personal protective equipment, MSDS location and comprehension, and ergonomics.
Perform other duties as assigned.