Xanterra Leisure Holding, LLC

  • Kitchen Manager

    Job Locations US-AZ-WILLIAMS
    Posted Date 3 weeks ago(4/2/2018 9:56 AM)
    Requisition ID
    Food and Beverage
  • Overview

    The Kitchen Manager at Grand Canyon Railway is a full time position and will oversee the back of house opearations at Grand Depot Cafe and Spenser's Pub. This position requires culinary and management experience, is a creative, motivating professional who doesn’t mind contributing to prep work, and is able to delegate. This position reports to the Director of Food and Beverage and will have the opportunity to hire and train staff, and be involved in menu development and other primary decisions effecting back of house food and beverage. The job requires approximately 50 hours per week including some nights and weekends directly contributing to the overall success of Grand Canyon Railway dining establishments and banqet events.


    • Fully understand and support Xanterra Mission Statement and Core Values.     
    • Enforce all Xanterra /Grand Canyon Railway F & B standards, policies and procedures including uniform, hygiene and food sanitation.
    • Responsible for creating and maintaining a positive working relationship with Coconino Public Health Department and acting with vigilance in any areas of Public Health concern.
    • Utilize and maintain the company training programs for all positions.
    • Enforce HACCP food sanitation program for entire Grand Depot Cafe & Spenser’s kitchen staff.
    • Ensure compliance of all assigned staff to Environmental Health and Safety procedures such as the wearing personal protective equipment and Safety Data Sheets (SDS) location and complete Accident Reports thoroughly and communicate with the Risk Manager in a timely manner.
    • Maintain and review temperature logs on daily basis.
    • Apply thorough knowledge of food preparation, including organization of daily buffet features and menu production at Spenser’s with the focus of maintaining food quality, spec consistency and buffet/plate presentation.
    • Responsible for ordering, rotation, storage and inventory of all food products, with the goal of cross- utilization of all product and waste, theft and spoilage control while staying within budget.
    • Work with the BOH Management team to oversee production at Grand Depot Cafe & Spenser’s kitchens to achieve food, BOH labor and operational costs without sacrificing quality and perceived value for our guests.
    • Schedule all kitchen personnel, keeping in mind business levels, labor budget, projections and staffing levels.
    • Daily approving and review of all BOH employees through Kronos.
    • Keeps an open line of communication with Food & Beverage Director regarding nonfood purchases.
    • Assist making recommendations for Grand Depot Cafe & Spenser’s Kitchens capital expenditures annually.
    • Communicate openly and professionally with the BOH Managers, F & B Director, Hotel Operations Director and all FOH Managers.
    • Compose annual evaluations of all BOH hourly personnel and counsel with Co-Managers and F & B Director as needed. Completes in a timely manner.
    • Delegate How’s it Going (HIGS) evaluations to BOH managers for all employees twice a year in a timely manner.
    • Administer corrective action as necessary and counsel with F & B Director on corrective action for all kitchen employees as needed.
    • Recommend promotions of Grand Depot Cafe kitchen personnel.
    • Ensure that all maintenance requests are reported promptly to extension 1030 and follow-up on requests.
    • Follow up daily on Company Environmental program to ensure proper thawing, recycle program and education of staff.
    • Is knowledgeable and ensures proper evacuation procedures are executed in an efficient and timely manner.
    • Effectively utilize FoodTrak program to place, track and record product orders and process invoices for submission to Accounting.
    • Other duties as assigned.


    • Three (3) years previous supervisory or lead cook experience in a high volume ala carte dining or institutional establishment with progressive cooking/menu development. Bachelor of Science degree in hotel/restaurant management is desirable. Will consider a combination of three years practical experience and education as an alternate.
    • 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.
    • Must be able to successfully complete Coconino County Health Department’s Food Managers course.
    • Must possess good leadership and communication skills to effectively motivate staff to the expected Xanterra’s standard of excellence in food preparation, guest service and meet Public Health compliance and effectively train employees.
    • Must have the ability to quickly assess productivity levels for the prep cooks and dish area.
    • Must have the ability to recognize safety hazards and correct unsafe situations immediately.
    • Must be able to establish and maintain an effective professional working relationship with staff, co-workers, directors, and other departments; by working together in a positive work environment.
    • Must be able to read, write, and speak English; communicate professionally, effectively and clearly face-to-face and in written communication with guest and all levels of staff. Must be able to maintain acceptable level of performance and positive image, to complete tasks in a safe, professional, productive and efficient manner.
    • Must be 18 years of age or older.



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