Sous Chef - The Grand Hotel

Xanterra Travel Collection•Tusayan, AZ

2d•Onsite

About The Position

The Sous Chef oversees the efficient operation of The Grand Hotel Canyon Star Steakhouse kitchen. This includes upholding Legendary Hospitality standards, coordinating and supervising kitchen staff, and managing food preparation and cooking in compliance with food safety and Xanterra Travel Collection standards. The role also involves advanced administrative duties, such as using Dayforce, CloudSuite, and Microsoft programs, along with maintaining administrative records and paperwork.

Requirements

Three years’ supervisory experience overseeing a staff of at least 10 employees in a high-demand / high-paced dining establishment.
Experience in quality food production, records, scheduling and training employees in all kitchen stations and exposure to inventory/cost controls.
Must have excellent time management and administrative/office organizational skills.
The ability to maintain flexibility in carrying out daily job duties and manage multiple priorities / tasks while providing leadership to a diversified staff.
Excellent computer software skills in basic systems such as Microsoft Office software programs (Word and Excel) and the ability to gain functional skills in all other software for the success of this position such as Dayforce, CloudSuite and other proprietary software/spreadsheets.

Responsibilities

Fully support and enforce Xanterra Travel Collections Mission Statements, Core Values and Operational Pillars.
Focus on continually providing Legendary Hospitality to guests while maximizing profitability.
Ensure adherence for self, and all assigned staff, to all prescribed Company, statutory/regulatory policies, and procedures such as Hospitality Standards, Sustainability, and Health & Safety (EHS) etc.
Responsible for maintaining a high level of safety standards in accordance with Serve Safe and Xanterra policy while proactively addressing any possible Public Health topics.
Implement and enforce corporate recipes and a high level of food quality standards while ensuring consistency and compliance.
Maximize product utilization to control budget and food cost of sale through efficient ordering, effective rotation (FIFO), proper food storage, accurate inventory tracking, waste/spoilage management.
Working with the Xanterra Culinary support team, develop, implement, and maintain a comprehensive training program for all kitchen positions, with a focus on skill advancement and leadership development.
Manage employee performance through training, coaching, corrective action, and documentation as necessary; recommend promotions of kitchen personnel.
Manage schedules for kitchen personnel based on business levels, labor budget, and staffing requirements.
Oversee administration of mandated programs, including PPE usage, ergonomics, and hazard prevention etc.
Ensure smooth execution of the established menus for each meal period following corporate guidelines for the dining room, saloon, and employee dining room.
Manage kitchen operations, including short staffing, equipment malfunctions, and last-minute menu adjustments within established structure, to ensure correction in a timely manner.
Collaborate with Front of House staff and managers to ensure seamless dining operations and customer satisfaction.
Work closely with the Inventory Supervisor on ordering, storage, and inventory of kitchen supplies.
Maintain clear and effective communication with all staff, leadership, vendors, and external stakeholders.
Other duties as assigned.