Kitchen Supervisor - Grand Hotel

Overview Live. Work. Explore. A part of our Food & Beverage team at The Grand Hotel at the Grand Canyon.

We’re hiring a Kitchen Supervisor to live, work, and explore near the iconic Grand Canyon National Park. The Kitchen Supervisor is responsible for coordinating an efficient kitchen operation, emphasizing food ordering, kitchen production, sanitation and training. The position supports food preparation, cooking, storing, labeling, checking food temperatures, organizing coolers, placing/receiving orders, prep lists, recipes and specs.

Position Details Position Type:
Full‑Time, Year‑Round. Pay: $20.25/hour.

Schedule:

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

Why The Grand Hotel at the Grand Canyon? We are a welcoming community that works hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of 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 and Perks:

• Free entry to Grand Canyon National Park
• Free Grand Canyon Railway Train rides
• Planned employee trips and activities
• Exclusive retail and dining discounts at The Grand Hotel and other Xanterra properties
• Access to hotel fitness center and pool
• The adventure of a lifetime

Responsibilities:

• Fully understand and support Xanterra Mission Statement and Core Values.
• Provide exceptional quality of service to guests while maximizing profitability.
• Ensure adherence to company, statutory/regulatory policies, and procedures such as Hygiene, Food Sanitation and Environment, Health & Safety (EHS).
• Maintain a positive working relationship with Coconino Public Health Department and monitor public health concerns.
• Schedule staff and assist in conducting assigned classes; enforce Food Safety and HACCP program for the food and beverage outlet kitchens.
• Set up, maintain and break down buffet in accordance with current timetable; follow staffing guides for FOH and set up sections for the meal period; adjust for staffing absences and last‑minute changes.
• Perform periodical walk‑throughs in kitchen and other food service areas to ensure food quality, consistency, presentation, cleanliness and safety; work closely with FOH Managers.
• Under direction of Kitchen Manager or Assistant Kitchen Manager, work closely with the Steward to continually train all kitchen positions.
• Apply thorough knowledge of food preparation and organization of daily menu production, focusing on maintaining food quality, spec consistency and buffet/plate presentation.
• Other duties as assigned.

Qualifications:

• Must be at least 18 years of age or older.
• Two (2) years of supervisory or lead cook experience in a high‑volume à‑la‑carte dining or institutional establishment, with progressive cooking/menu development and the ability to train employees in all kitchen positions.
• Prior experience with food production records, scheduling employees and inventory/cost controls.

Physical Requirements include: Frequently:
Standing, walking, handling, reaching outward & above shoulder, kneeling/squatting, and bending. Must be able to lift & carry up to 20 lbs constantly, up to 50 lbs frequently, and 51‑100 lbs occasionally. Must be able to push/pull up to 25 lbs frequently.

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.