Assistant Kitchen Manager

We’re excited to hire and welcome team members to our national park locations!  Xanterra Travel Collection® is a private company that provides concession services within national parks.  All services operated by Xanterra, including lodging, dining, retail, and tour operations, are currently open and continue to operate as planned for the 2025 summer season.  Any potential government layoffs within the National Park Service do not impact our positions or job offers.

Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.

We’re hiring an Assistant Kitchen Manager to Live. Work. Explore. at the south rim of the Grand Canyon!

Job Summary:

The Assistant Kitchen Manager will work to help the overall operation of the Back-of-House to ensure safety, efficiency, accuracy of all kitchen operations and will support the Restaurant Chef. A primary function for this role will be inventory control.

The Details:
Position Type: Full-Time, Year-Round
Pay: $46,072.00 a year
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Why Grand Canyon South Rim?
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 primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park.

Life at the South Rim:

• Private bedroom in a shared apartment for $267.00 per month. This covers rent and basic utilities
• On-site employee meals (cafeteria-style)
• Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth)
• 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
• 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
• 15% Verizon service/products discount
• $350 Referral Bonus Program
• The adventure of a lifetime!

•  Lead and Conduct the Monthly Food Inventory, including updating Food prices in Orderly Restaurant Inventory Management Software.
•  Place orders and properly receive all food supplies from the central warehouse, including Cross-dock orders, special orders, and non-food orders.
•  Constantly evaluate par levels to ensure that sufficient product is on-hand without having an unnecessary surplus. Communicate recommendations to the Executive and Sous Chefs as needed.
•  Lead and Conduct Daily Food sanitation inspections including Temperature logs, Food labeling, Proper Food handling and storage, and cleanliness standards.
•  Ensure all assigned staff complies with environmental programs, vehicle operation, and risk management such as wearing personal protective equipment, worker safety (OSHA), and Safety Data Sheets (SDS) location, etc.
•  Ensure completion of all accident reports and submit them to the Risk Department immediately after the incident.
•  Assist the Restaurant Chef in developing and updating recipe books, specs, and necessary training manuals.
•  Able to objectively observe and evaluate work performance of all employees to ensure compliance, while providing a safe and healthy work environment.
•  Communicate with all F&B managers 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).
•  Responsible for coaching and mentoring staff to a level of acceptable work performance.
•  Assist Director of F&B and Restaurant Chef, overseeing kitchen production at the restaurants to ensure BOH labor, food, and operational costs conform to budget as well as recipes and   specifications.
• Oversee employees on your shift; ensure that all assigned side work and published cleaning schedules are completed.
• 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, and theft and to control spoilage while staying within budget.
• Work with the Restaurant Chef, and make necessary adjustments based on staffing absences and last-minute changes, such as increases/decreases in buffet counts.
• Responsible for conducting daily “Service Briefings” and training staff: on proper evacuation procedures and how to execute plan timely, SDS location, Environmental Health & Safety (EHS) procedures, etc.
• Ensure staff are aware of any staffing issues, special events, or equipment issues.
• Perform daily walk-throughs in kitchens and dining areas of business unit(s); work closely with all FOH Managers and Restaurant Chef to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness, and safety are maintained.
• Participate in quarterly F&B audits to determine areas and/or processes that may have opportunities for improvement.
• Work closely with the management team to continually train staff in all aspects of the kitchen.
• Apply thorough knowledge of food preparation with a focus on maintaining food quality, spec consistency, and buffet/plate presentation.
• Assists with completing hourly staff annual evaluations in a timely fashion; reviews with Director F&B. Assists with periodic informal evaluations (HIGS), for BOH staff members on a bi-annual basis.
• Responsible for reviewing and daily approval of all BOH employees’ time through Kronos Time Management Software.
• Other duties as assigned.

• Two (2) years of previous supervisory or lead cook experience in a professional kitchen
• Working knowledge of Microsoft Office software programs (Word and Excel).
• Previous experience with employee training and mentoring.

Physical Requirements include:

• Constantly 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.
• Constantly listening, hearing, seeing, and speaking.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.
• Static Strength-the ability to exert maximum muscle force to lift, push, pull or carry objects.
• Torso Strength-the ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without giving out or fatiguing.

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.

Salary : $46,072