Xanterra Leisure Holding, LLC

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The Grand - Cook 3 - The Grand Hotel Tusayan, AZ

The Grand - Cook 3 - The Grand Hotel Tusayan, AZ

Requisition ID 
Job Locations 
US-AZ-Grand Canyon
Posted Date 
Food and Beverage

More information about this job




Prepare menu/recipe items to The Grand Hotel standards and specifications while always maintaining a clean, safe and sanitary work environment.





  • Fully understand and support Xanterra Mission Statement and Core Values. 
  • Prepare menu/recipe items to The Grand Hotel standards and specifications. 
  • Always follow the recipe manual when preparing food.
  • Maintain a clean safe and sanitary work area. 
  • Wash your hands frequently and follow all sanitation policies.  Wear gloves when practical.
  • Utilize all systems such as prep sheets, pull list and waste sheets.
  • Establish production amounts based on count forecasts and production quantity guidelines.
  • Complete all assigned food preparation and side work duties in a timely manner.
  • Perform proper use, cleaning and maintenance of cooking equipment.
  • Label, date and rotate all prepped food according to procedures.
  • Follow the proper first in first out (FIFO) rotation for stored foods
  • Keep prep area swept, mopped and free of water.
  • Keep shelving and storage areas clean and organized.
  • Assist dishwashers with cleaning all kitchen equipment.
  • Assist in stocking and storage of food as requested by supervisor.
  • Notify supervisor of any problems needing immediate attention.
  • Perform all daily cleaning assignments on Kitchen Cleaning Schedule.
  • Perform all daily cleaning assignments on Prep Cook Closing Check List.
  • Understands and adheres to The Grand Hotel standards and practices including sanitation and safety policies.
  • Adheres to all grooming and uniform standards; meeting the appearance standards as outlined in the The Grand Hotel Employees Handbook and departmental guidelines.
  • Overtime may be required; determined by business needs.
  • Maintains flexibility and is able to work days, evenings, weekends and holidays as scheduled.
  • Understand chemical storage, handling and refill procedures.
  • Other duties as assigned.




  • Must be at least 18 years of age or older.
  • Thorough knowledge and experience with all stations and equipment in the kitchen including batch production, prep, pantry and dish.
  • Previous cooking experience in a high volume ala carte or batch production setting.
  • Ability to produce items to standard following menu recipe(s) for set menu and banquet items.
  • Ability to successfully complete Serv-Safe HACCP food sanitation course.
  • Ability to provide training to lower level Cook grades.
  • Good verbal communication.





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