Job Details

**Assistant Kitchen Manager**

CAROUSEL_PARAGRAPH

* Tusayan, Arizona

* Food and Beverage

* 27630

* Full-Time Year-Round

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** Job Description**

**Overview**

**Join our team at The Grand Hotel!**

This rustic yet elegant 121 room hotel gives employees easy access to the sheer splendor of the Grand Canyon.

As our employee, you receive extremely affordable employee housing, discounted meals, employee discounts to explore other Xanterra properties and a generous benefits program for eligible employees. By working with Xanterra Travel Collection amongst the beauty of The Grand Hotel and Grand Canyon National Park, this is your chance to Live, Work, and Explore in one of the most beautiful places on Earth!

The Assistant Kitchen Manager assists in oversight of the Grand Hotel kitchen operation, which may include leadership functions, food preparation functions, sanitization, food handling, procurement, financial planning, and menu development.

**PLEASE NOTE**: As we closely monitor the COVID-19 pandemic, we continue to adopt appropriate sanitization measures and are carefully following Centers for Disease Control and Prevention (CDC) and state protocols for preventing the spread of COVID-19. We are dedicated to creating a for both employees and guests.

**Responsibilities**

* Fully understands and supports Xanterra Mission Statement and Core Values.

* Oversees and assists with food production in the kitchen at The Grand Hotel, maximizes profitability, minimizes legal liability and conforms to the regulations of Coconino Health Department.

* Ensures compliance with all regulations concerning food safety and maintains positive working relationship with Coconino Public Health Department, acts with vigilance in any areas of concern regarding public health.

* Ensures compliance with all Company, statutory/regulatory policies regarding Risk Management, Environmental, Employee Handbook and Departmental Policies.

* Completes accident reports, communicates and follows up with management in a timely manner.

* Ensures proper food product rotation and storage and inventory of all food products, cross-utilizes food products to minimize waste, theft and minimize spoilage.

* Conducts daily service briefings and trains staff on proper evacuation procedures and how to execute plan timely, SDS location, Environmental Health & Safety (EHS) procedures, etc., communicates staffing issues, special events or equipment issues.

* Supports learning and development programs, ensures self and staff are current on all required training programs.

* Assists in development of recipes, specs and training manuals, monitors food production in accordance with recipes or standards.

* Observes and evaluates work performance of assigned staff, provides coaching, assists in the necessary written documentation for corrective action.

* Prepares employee schedules as required to meet business needs; review with Director F&B to ensure schedules meet labor budget and guest demands.

* Assists in shift oversight; ensures staff side work and cleaning schedules are completed.

* Ensures adherence to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines.

* Reviews and approves all BOH staff time through Kronos.

* Maintains communication with management regarding guests concerns or complaints, employee concerns; maintenance repair needs; and provides suggestions for improvement, investigates and resolves complaints.

* Participates in End of Month Inventory.

* Other duties as assigned.

**Qualifications**

* One (1) years previous supervisory or lead cook experience in a high volume ala carte dining or institutional establishment with progressive cooking/menu development.

* Must have working knowledge of a kitchen with the ability to train employees in all kitchen positions; from ala carte preparation/presentation to batch cooking to prep work of entry-level kitchen positions; with a goal of advancing staff within the kitchen.

* Possess good interpersonal skills to ensure intelligent and professional communications with internal and external guests and all levels of staff within the organization

* Must have organization, multi-tasking and prioritization skills.

* Bachelor of Science degree in hotel/restaurant management is desirable.

* Working knowledge of Microsoft Office software programs (Word and Excel).

* Bi-lingual (English/Spanish) language skills a plus.

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.