Xanterra Leisure Holding, LLC

  • Cook 1 - The Grand Hotel Tusayan, AZ

    Job Locations US-AZ-Grand Canyon
    Posted Date 5 days ago(5 days ago)
    Requisition ID
    2017-15407
    Category
    Food and Beverage
  • Overview

    This position assists the restaurant Chef and/or Sous Chef in all basic food preparation, performing cooking functions or prep production. Level is dependent on skills and experience.

    Responsibilities

     

    • Fully understand and support Xanterra Mission Statement and Core Values.       
    • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
    • Follow all policy, procedures and service standards.
    • Responsible for prep, set-up, service, clean up, and restocking of cooks line and appropriate prep areas.
    • Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
    • Ability to complete orders, by the plate or the pan, properly, according to approved menu specs and in a timely manner.
    • Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
    • Develop and maintain positive communication and teamwork with all co-workers and supervisors.
    • Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view.  Ensure a congenial atmosphere for all.
    • Maintain appearance and uniform standards.
    • Work quickly, efficiently, and safely with all kitchen equipment.

    Qualifications

    • Previous line or batch cooking experience.
    • Knowledge of basic sanitation and kitchen equipment skills.
    • Comprehending and extending/converting recipes.
    • Ability to absorb large amounts of information in a short period of time.
    • Ability to follow directions.
    • Must be able to stand for long periods of time, approximately 8 hours.
    • Ability to work in a hot environment for long periods of time, approximately 8 hours.
    • Must be able to walk for long period of time.
    • Must be able to lift and carry a minimum of 25 pounds.
    • Must be able to bend, stretch, and reach for extended periods of time.
    • Ability to provide training to lower level Cook grades.
    • Ability to carry out duties on any station in the kitchen.
    • Ability to successfully complete Serv-Safe HACCP food sanitation course.

    #CB

     

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