Xanterra Leisure Holding, LLC

  • El Tovar PM Sous Chef

    Job Locations US-AZ-GRAND CANYON
    Requisition ID
    Posted Date
    2 weeks ago(2/12/2020 9:01 AM)
    Food and Beverage
  • Overview

    Enthusiastic about crafting an extraordinary dining experience? Grand Canyon National Park Lodges is looking for individuals who will create or serve an incredible culinary experience for our guests. Discover one beautiful adventure. The South Rim of the Grand Canyon is the most visited location in the park with breathtaking views, slick rock plateaus and lush forests. As our employee, you receive extremely affordable employee housing, discounted meals, employee discounts to explore other Xanterra properties and a generous benefits program for full time employees.


    Our Sous Chef's are responsible for all facets of the evening kitchen operations at our fine dining restaurant, El Tovar.  Also does menu preparation for banquets and special functions. 


    • Apply thorough knowledge of haute cuisine food preparation, including organization of daily features and banquet menu production and maintain food quality through evaluation and guest comments.
    • Assist in ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.
    • Develop, institute and maintain a training program for all shift positions, with a goal of advancing staff within the kitchen.
    • Manage employee performance through coaching and corrective action as necessary. Recommend promotions of kitchen personnel.
    • Enforce strict ServeSafe and HACCP food sanitation standards.  Maintain and review shift log on daily basis.
    • Ensure that all maintenance requests are reported promptly and follow-up on requests.
    • Report to Restaurant Unit Manager when administrative and personnel issues/questions arise.
    • Oversee the scheduling of all kitchen personnel, with consideration of business levels, labor budget and staffing levels.
    • Responsible for kitchen inventory control.
    • Oversee the administration of all safety programs/policies such as PPE use, MSDS knowledge, ergonomics and slips/trips and falls. 
    • Participate in approved environmental and sustainability initiatives.
    • Responsible for correcting all National Park Service Concessions and Public Health Service noted discrepancies within the assigned abatement period.
    • Other duties as assigned.


    • Three years supervisory or lead cook experience in a high volume fine dining establishment with progressive cooking/menu development.
    • Ability to train and work with kitchen positions in all areas of operation, from haute cuisine preparation/presentation to prep work to entry level kitchen positions.
    • Proven written and verbal communication skills particularly in regards to training employees.
    • Proven interpersonal skills with ability to communicate with F&B Managers, front of house personnel and guests.
    • Ability to pass ServeSafe food sanitation course and train staff on the program.
    • Experience in menu development, food production records, scheduling employees and inventory/cost controls.
    • Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period.
    • Ability to recognize safety hazards, and correct them immediately.



    Low-cost in-park housing provided.  Discounted meals; Medical/Dental/Vision health plans available; 401K; Drug-free workplace.  Employment history verified.  Background checks/Drug test required. Xanterra is an Equal Opportunity and Affirmative Action Employer.  Minorities/Woman/Disabled/Veterans are encouraged to apply.


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