PERKS:

• Free Grand Canyon National Park pass
• Rec Center – Fitness Equipment, Computers, and Free WiFi
• Paid Day off on your birthday
• Discounted mule rides
• Free Grand Canyon Railway Train Rides
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• $350 Referral Bonus Program
• The adventure of a lifetime!
  Responsibilities:

The duties and Responsibilities of the Line Cook I, Supervisor shall be the same as those outlined in the Line Cook I job description, as well as the following additional duties and responsibilities.

• Display emphasis on cook productivity and performance during the shift by assisting the various stations in maintaining productivity levels equal to order tickets.
• Assist the Kitchen Management in the training of new employees to the kitchen operations.
• Assist the Kitchen Management in the training of current employees who have been promoted to cook positions.
• Work in all kitchen stations as needed to help maintain productivity equal to order tickets.
• Safe and proficient use of all kitchen knives and ability to produce all types of cutting styles, i.e. cube, julienne.
• Safe and proficient use of all kitchen equipment and ability to operate, clean and trouble shoot any malfunctions or defects in the equipment.
• Ensure that all stations are maintained in a clean and orderly condition and are completed in a timely fashion and ready for the next shift.
• In absence or through the directive of the Kitchen Manager assume operational control of kitchen operations and labor adjustments as needed.
• Ensure that cook line is broken down according to kitchen standards and ServeSafe HACCP guidelines.
• Conduct regular temperature checks of food items in all areas of the kitchen to ensure temperature zone compliance. Discard those items found to be in the danger zone and make note of such to Kitchen Manager.
• Adhere to all safety, risk management and environmental policies.
• Ensure that staff is adhering to risk management policies, including but not limited to wearing personal protective equipment, MSDS location and comprehension and ergonomics.
• Other duties as assigned.

Qualifications:

• Two years ala Carte or batch cooking experience in a Cook I, or Senior Cook capacity.
• Experience in training kitchen personnel in basic cooking skills, knife handling, timing, temperatures and sanitation.
• Ability to quickly assess productivity levels of personnel in all areas of the kitchen, and assist where needed.
• Thorough knowledge and experience with all stations and equipment in the kitchen including line, batch production, prep, pantry and dish.
• Ability to pass Serve Safe HACCP food sanitation course.
• Previous cooking experience in a high volume ala carte or batch production setting.
• Ability to produce items to standard following menu recipe(s) for set menu items and daily specials.
• Physical ability to stand for long periods of time and work in high temperatures.
• Ability to carry out duties on any station in the kitchen.
• Physical ability to lift thirty pounds of product and carry it a minimum of twenty-five feet.
• Good verbal communication skills and ability to train personnel in basic cooking techniques.

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

• Display emphasis on cook productivity and performance during the shift by assisting the various stations in maintaining productivity levels equal to order tickets.
• Assist the Kitchen Management in the training of new employees to the kitchen operations.
• Assist the Kitchen Management in the training of current employees who have been promoted to cook positions.
• Work in all kitchen stations as needed to help maintain productivity equal to order tickets.
• Safe and proficient use of all kitchen knives and ability to produce all types of cutting styles, i.e. cube, julienne.
• Safe and proficient use of all kitchen equipment and ability to operate, clean and trouble shoot any malfunctions or defects in the equipment.
• Ensure that all stations are maintained in a clean and orderly condition and are completed in a timely fashion and ready for the next shift.
• In absence or through the directive of the Kitchen Manager assume operational control of kitchen operations and labor adjustments as needed.
• Ensure that cook line is broken down according to kitchen standards and ServeSafe HACCP guidelines.
• Conduct regular temperature checks of food items in all areas of the kitchen to ensure temperature zone compliance. Discard those items found to be in the danger zone and make note of such to Kitchen Manager.
• Adhere to all safety, risk management and environmental policies.
• Ensure that staff is adhering to risk management policies, including but not limited to wearing personal protective equipment, MSDS location and comprehension and ergonomics.
• Other duties as assigned