Kitchen Supervisor - Full time

XANTERRA TRAVEL COLLECTION; Williams (AZ); On-site; USD 24,094 - 34,316; Full time

Benefits offered by this job

Free gym and pool access

Free train tickets

Free entry to Bearizona

Exclusive retail and dining discounts

Generous benefit program

Job summary

XANTERRA TRAVEL COLLECTION is looking for a Back of House Supervisor at the Grand Canyon Railway and Hotel in Williams, Arizona. This full-time, year-round position involves overseeing food production and ensuring compliance with health regulations. Responsibilities include training staff, maintaining sanitary practices, and supporting a high-performing team. With a pay of $21.20/hour, the role offers numerous benefits, including free gym access and retail discounts. Ideal candidates should have supervisory experience and a valid Serv Safe Food Managers Certificate.

Qualifications

• One year of previous supervisory or lead cook experience in a high-volume setting.
• Experience training and mentoring staff members.
• Ability to obtain Serv Safe Food Managers Certificate within 90 days of hire.

Responsibilities

• Oversee food production and ensure compliance with health regulations.
• Train employees in various kitchen positions.
• Assist the Kitchen Manager in developing training manuals and recipe books.
• Maintain proper food handling and sanitary practices.
• Communicate effectively with management regarding staff and guest concerns.

Skills

Supervisory experience

Food safety knowledge

Team training

Communication skills

Bilingual (English/Spanish)

Education

Valid Serv Safe Food Managers Certificate

Tools

Microsoft Office (Word, Excel)

Job description

Overview

Join Our Food & Beverage team at the Grand Canyon Railway and Hotel!

Why the Food and Beverage Department?

Are you a natural leader with a passion for organization, teamwork, and efficiency? Step into a dynamic role where your skills make a real impact behind the scenes. As our Back of House Supervisor, you'll be at the heart of operations—ensuring smooth workflows, supporting a high-performing team, and helping drive our success every day. If you're ready to lead with purpose and grow your career in a fast-paced, rewarding environment, we want to hear from you!

Job Summary:

Under the direction of the Kitchen Manager this position is responsible for assisting in overseeing the overall food production in the kitchen at the Fred Harvey Restaurant and at Spenser’s Pub. Ensures maximum profitability, minimizes legal liability and conforms to the regulations of Coconino Health Department

The Details:

Position Type: Full time, Year-Round

Pay: $21.20/hour

Life at the Grand Canyon Railway:

• No employee housing available
• Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
• 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 and Perks:

• Free gym and pool access
• Free train tickets
• Free entry to Bearizona
• Exclusive retail and dining discounts at GCR and other Xanterra properties
• The adventure of a lifetime!

Responsibilities

Duties & Responsibilities:

• Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
• Responsible for proper food handling, compliance with all health and safety regulations and enforcing sanitary practices for food handling, personal protective equipment, general cleanliness, and maintenance of food service areas and dining. Ensuring proper temperature and thawing. Maintains, monitors and reviews temperature logs daily.
• Trains employees in all kitchen positions; from ala carte preparation/presentation to batch cooking to prep work of entry level kitchen positions; with a goal of advancing staff within the kitchen.
• Assists Kitchen Manager in developing all recipe books, specs and necessary training manuals. Co-responsible for all food production in accordance with recipes or standards.
• Understands company policies to be able to objectively observe and evaluate the work performance of all BOH staff to ensure compliance, while providing a safe and healthy work environment.
• Communicates with other F&B managers, Kitchen Manager and the Director F&B regarding guests’ concerns or complaints, employees’ issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit(s).
• Assists in creating and maintaining a positive working relationship with the Coconino Public Health Department and acting with vigilance in any area dealing with concerns of public health.
• Accommodates our guests in the most professional manner possible following and enforcing all Xanterra/GCR hospitality Standards.
• Ensures that staff is adhering and in compliance with all prescribed Company, statutory/regulatory policies and procedures regarding worker safety (OSHA), environmental programs, vehicle operation and risk management, completing accident reports thorough and communicating with the Risk Manager as soon as possible.
• Assists in coaching and mentoring staff to a level of acceptable work performance. When necessary, confer with the Kitchen Manager and Director of F&B to provide the necessary written documentation for an employee’s evaluation, corrective action reports and/or accident/injury reports, In absence of Assistant Kitchen Manager.
• Support F&B training classes by assisting with conducting assigned classes. Enforce County and HACCP food sanitation program for entire GDC and Spenser’s kitchens.
• Works with the Kitchen Manager, oversee kitchen production at The Fred Harvey Restaurant and Spenser’s to assure BOH labor, food and operational costs conform to budget limitations without sacrificing quality and perceived value for our guests.
• Oversees employees on shift to ensure that all assigned side work and published cleaning schedules are being completed. Assist with production throughout the day during rush hours.
• Assists with placing and receiving orders accurately and in a timely manner, both supplies and food products. Follow-up to ensure there is proper rotation of food products, storage and inventory of all food products; with the goal of cross-utilization of all food products to minimize waste, theft and to control spoilage while within budget.
• Works with Kitchen Manager and FOH Managers for efficient buffet set-up, maintenance and break down in accordance with current timetable. Follows staffing guides for FOH and sets up sections for the meal period. Working with Kitchen Manager, make necessary adjustments based on staff absences and last-minute changes, such as increase/decreases in buffet counts.
• Conducts daily “Service Briefings” and training staff: proper evacuation procedures and how to execute plan timely, etc. Ensure staff is aware of any staffing issues, special events or equipment issues.
• Performs periodic walk-through in the kitchens and dining areas of business unit(s); working closely with all FOH Managers and Kitchen Manager to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained. Participate in quarterly F&B audits to determine areas and/or processes which may have opportunities for improvement.
• Participates in End of Month Inventory, as needed.
• Ensures staff members adhere to all grooming and uniform standards, meeting the appearance standards as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines.
• Works closely with the Steward to continually train staff in all aspects of the kitchen.
• Ensures that staff is adhering to all prescribed Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines; follow-up daily on recycle program and education of staff.
• Other duties as assigned

Qualifications

Preferred Qualifications:

• Prior experience with menu development, food production records, scheduling employees and inventory/cost controls, is a plus
• Working knowledge of Microsoft Office software programs (Word and Excel) to communicate effectively; to approve Kronos, develop menus and document food production records, is a plus.
• Bi-lingual (English/Spanish) language skills a plus.

Minimum Qualifications:

• One (1) year previous supervisory or lead cook experience in a high-volume ala carte dining or institutional establishment.
• Must have or obtain a valid Serv Safe Food Managers Certificate within 90 days of hire.
• Previous experience training and mentoring staff members.

Physical Requirements:

While performing the duties of this job, the employee is:

• Constantly listening, hearing, seeing, speaking, standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
• Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.