Company description

Why The Grand Hotel at the Grand Canyon?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the only 3-diamond hotel in the region and one of the few area hotels with an indoor heated swimming pool and hot tub.

Job description

Job Summary:
All levels of cooks to work in the hotel restaurant. Responsible for assisting in all back-of-house meal preparation and following established guidelines. Adherence to food health and safety guidelines is a critical part of this position.

The Details:
Position Type: Full-Time, Year-Round
Season Dates: 5/25/2024
Pay: $16.80-$17.80 per hour
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Life at The Grand Hotel:

Low-cost employee housing (dormitory-style) and on-site employee meals (cafeteria-style)
Free on-site laundry facility, free shuttle service, Wi-Fi, and satellite TV
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!

Benefits:

Medical, Dental, Vision
Paid Time Off and Holidays
Disability Insurance
401k with match
Life and AD&D Insurance
Employee Assistance Program
Wellness Programs
Learning and Development Programs

Perks:

Free Grand Canyon National Park pass
Free Grand Canyon Railway Train rides
Access to hotel fitness center and pool at the hotel
Located just a mile from the south entrance to the Grand Canyon National Park
Retail, Lodging and Travel Discounts
Planned employee trips and activities
15% Verizon service/products discount
$350 Referral Bonus Program
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
The adventure of a lifetime!

Responsibilities

Responsible for the quality, food safety/sanitation, and timeliness of dishes served.
Ensure consistency in techniques to be used for proper food preparation, portioning, and plating as outlined in recipes, product rotation, and mise en place.
Prepares a variety of food items using knives, electric mixers, ovens, fryers, gas stoves, griddles, and broilers.

Qualifications

Line Cook I: At least 1 year of previous cooking experience in high-volume a la carte or batch production settings, including prep, pantry, and dish tasks.
Thorough knowledge and experience with all stations and equipment in the kitchen.
Ability to produce items to standard following written and oral directions on menu recipe(s).
Ability to pass food safety certification and HACCP food sanitation course.
Ability to carry out duties on any station in the kitchen.
Safe and proficient knife handling skills, with knowledge of various cutting styles.
Good verbal communication skills and ability to train personnel in basic cooking techniques.

Line Cook II: At least 6 months previous cooking experience on different line stations or batch cooking experience in high volume kitchens.
Basic knowledge of all production areas of the kitchen.
Safe and proficient knife handling skills, with knowledge of various cutting styles.
Knowledge of food safety certification HACCP food sanitation program with ability to apply necessary portions of program.

Line Cook III: Previous kitchen experience with some cooking experience on a line station or batch cooking.
Basic knowledge of the production areas of the kitchen and equipment such as slicers, steamers, and kettles.
Safe and proficient knife handling skills.
All cooks must be available for evening shifts, weekends, and holidays.

Compensation

this position is: hourly, $15-20/hr

Application instructions

Deadline

no deadline