Sous Chef - Grand Canyon South Rim

Xanterra Travel Collection

2d•Onsite

About The Position

Sous Chef oversees all kitchen operations at assigned location. The Sous Chef position also assists the Executive Sous Chef with menu development, scheduling and managing employee performance.

Requirements

Three years supervisory or lead cook experience in a high volume establishment.
Ability to train and work with kitchen positions in all areas of operation.
Proven written and verbal communication skills particularly in regards to training employees.
Proven interpersonal skills with ability to communicate with F&B Managers, front of house personnel and guests.
Ability to pass ServeSafe food sanitation course and train staff on the program.
Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period.
Ability to recognize safety hazards, and correct them immediately
Must be available for evening shifts, weekends, and holidays.
Constantly stand, walk, reach outward, bend, lift/carry up to 20 lbs and push/pull up to 25 lbs.
Frequently reach above shoulder, squat/kneel, lift/carry up to 50 lbs and push/pull up to 40 lbs.
Occasionally sit, climb, crawl, lift/carry up to 100 lbs and push/pull up to 100 lbs.

Responsibilities

Apply thorough knowledge food preparation, including organization of daily features.
Maintain food quality standards through direct oversight of the back of house staff.
Assist in ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.
Assist with the development and execution of the training program for all shift positions.
Manage employee performance through coaching and corrective action as necessary.
Enforce strict ServeSafe and HACCP food sanitation standards. Maintain and review shift log on daily basis.
Ensure that all maintenance requests are reported promptly and follow-up on requests.
Assist with the scheduling of all kitchen personnel, with consideration of business levels, labor budget and staffing levels.
Responsible for kitchen inventory control.
Oversee the administration of all safety programs/policies such as PPE use, MSDS knowledge, ergonomics and slips/trips and falls.
Participate in approved environmental and sustainability initiatives.
Responsible for correcting all National Park Service Concessions and Public Health Service noted discrepancies within the assigned abatement period.
Other duties as assigned.