Sous Chef - The Grand Hotel

XANTERRA TRAVEL COLLECTION; Tusayan (AZ); On-site; USD 52,000 - 63,000; Full time

Benefits offered by this job

Free Grand Canyon National Park pass

Employee housing

Retail and travel discounts

Planned employee trips

Job summary

XANTERRA TRAVEL COLLECTION is hiring a Sous Chef at The Grand Hotel in Tusayan, Arizona. This full-time role focuses on overseeing the kitchen operations, ensuring high standards of food quality and safety while managing a team of kitchen staff.

The ideal candidate should have at least three years of supervisory experience in a high-paced kitchen and strong administrative skills. Join us to create memorable dining experiences just one mile from the Grand Canyon!

Qualifications

• Three years’ supervisory experience overseeing a staff of at least 10 employees in a high-demand dining establishment.
• Must have excellent time management and administrative/office organizational skills.
• Experience in quality food production and training employees in kitchen stations.

Responsibilities

• Oversee the efficient operation of kitchen management and food preparation.
• Support and enforce company standards and policies.
• Manage employee performance through training and corrective action.

Skills

Supervisory experience

Food production

Time management

Microsoft Office

Flexibility

Tools

Dayforce

CloudSuite

Job description

Overview

Live. Work. Explore. as a part of our Food & Beverage team at The Grand Hotel at the Grand Canyon!

Are you enthusiastic about caring for the comfort of guests while creating memories that last a lifetime? The Grand Hotel at The Grand Canyon - the only 3-diamond hotel in Tusayan, Arizona - has 121 standard and deluxe rooms, a retail store and the Canyon Star Steakhouse and Saloon. No matter what your job is, you play an essential role in providing warm and friendly hospitality to our guests!

We’re hiring a Sous Chef to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park!

Job Summary

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.

The Details

Position Type: Full-Time, Year-Round

Pay: $2,120 bi-weekly

Schedule: Typical schedule is 40 hours, 5 days per week (includes weekends, evenings, and holidays)

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.

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
• $350 Referral Bonus Program
• The adventure of a lifetime!

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.

Qualifications

• 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.

Physical Requirements

Constantly: Stand, walk, sit, lift/carry up to 10 lbs., and push/pull up to 12 lbs.

Frequently: Reach outward & above shoulder, bend, lift/carry up to 20 lbs., and push/pull up to 25 lbs.

Occasionally: Crawl, squat/kneel, lift/carry up to 100 lbs., and push/pull up to 100 lbs. work in inclement weather conditions.

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.