Kitchen Supervisor

Grand Canyon Railway & Hotel is a historic travel destination that brings tens of thousands of passengers each year from the Williams Depot in Arizona to Grand Canyon National Park on beautifully restored railway cars. The Grand Canyon Railway Hotel, inspired by the original Fray Marcos Hotel and Harvey Join Our Food & Beverage team at the Grand Canyon Railway and Hotel!

Why the Food and Beverage Department?

If you’re all about teamwork, organization, and serving up excellence behind the scenes—this is your chance to step into a role where you’ll help keep the Buffet full, the team motivated, and the guest happy! If you’re ready to lead with purpose in a fast-paced, food-filled environment, we want to hear from you!

Job Summary:

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 Hourly

Duties

• Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
• Ensures staff members adhere to all grooming and uniform standards, meeting the appearance policy as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines.
• Performs all job duties in accordance with the County Health Code, the Property Employee Handbook, Department policies/procedures, and the Serv Safe Food Managers Certificate.
• Ensures staff follow EMS policies, support ISO 14001 goals, monitor recycling efforts daily, and educate staff as needed.
• Regularly inspects kitchen and dining areas with FOH Managers and the Kitchen Manager to ensure food quality, cleanliness, and safety.
• Prepares menu, batch, and banquet items according to approved recipes and standards, ensuring correct portions, presentation, and temperatures, while following prep guidelines to maintain quality control and prevent overproduction.
• Ensures safe food handling and follows all health and safety regulations, including sanitation, use of PPE, cleanliness, and maintenance of food service and dining areas.
• Ensuring proper temperature and thawing. Maintains, monitors and reviews temperature logs daily.
• Supervise up to 12 employees per shift across Fred Harvey and Spencer’s.
• Provides and supports training for all kitchen positions, including prep, batch cooking, and à la carte preparation, to support employee growth and advancement.
• Works with F&B leadership to address guest feedback, employee concerns, maintenance issues, and ways to improve restaurant operations.
• Ensure staff follow all safety and risk management policies and processes.
• Supports Kitchen Manager in documentation regarding employee performance and accident or injury reports as needed.
• Ensure employees complete required tasks based on daily responsibilities.
• Works with F&B leadership for efficient buffet set-up, maintenance and breakdown in accordance with opening and closing schedule.
• Other duties as assigned

Minimum Qualifications:

• One (1) year previous supervisory or lead cook experience in a high-volume ala carte, banquet or buffet style dining environment.
• Must have Intermediate computer skills and working knowledge of Microsoft Office software programs.
• Must have or obtain a valid Serv Safe Food Managers Certificate within 90 days of hire.
• Must have the ability to Supervise up to 12 employees at a time.
• Prior experience with menu development, food production record keeping, employee scheduling and inventory/cost controls, is a plus.
• Bi-lingual (English/Spanish) language skills a plus.