Overview Live. Work. Explore. as a part of our Food & Beverage team the Grand Canyon Railway and Hotel! Located in Williams, Arizona, the historic Grand Canyon Railway and Hotel is the place to get your career on the right track! Open year-round, the Grand Canyon Railway operates scenic train rides, a full-service restaurant, pub, retail shops, and 3-diamond hotel. No matter what your job is, you will play an essential role in providing warm and friendly hospitality to all our guests. We’re hiring - all aboard for a fun and exciting job! Job Summary: Under the direction of the Kitchen Manager this position is responsible for assisting in overseeing the overall food production in the kitchen at the Fred Harvey Restaurant and at Spenser’s Pub. Ensures maximum profitability, minimizes legal liability and conforms to the regulations of Coconino Health Department The Details: Position Type:Full time, Year-Round Pay: $20.65 an hour Why the Food and Beverage Department? The Food and Beverage department turns your passion into unforgettable experiences! From crafting delicious meals to creating memorable moments, you'll thrive in a dynamic environment where every day is an opportunity to grow, innovate, and be apart of a team! Life at the Grand Canyon Railway: No employee housing available Generous benefit program including medical, dental, and vision coverage, paid time off, and more! A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world! Benefits and Perks: Free gym and pool access Free train tickets Free entry to Bearizona Exclusive retail and dining discounts at GCR and other Xanterra properties The adventure of a lifetime! Responsibilities Fully understand and support Xanterra Mission Statement, Core Values and cultural pillar. Responsible for proper food handling, compliance with all health and safety regulations and enforcing sanitary practices for food handling, personal protective equipment, general cleanliness, and maintenance of food service areas and dining. Ensuring proper temperature and thawing. Maintains, monitors and reviews temperature logs on a daily basis. Trains 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. Assists Kitchen Manager in developing all recipe books, specs and necessary training manuals. Co-responsible for all food production in accordance with recipes or standards. Understands company policies to be able to objectively observe and evaluate work performance of all BOH staff to ensure compliance, while providing a safe and healthy work environment. Communicates with other F&B managers, Kitchen Manager and the Director F&B regarding guests’ concerns or complaints, employees’ issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit(s). Assists in creating and maintaining a positive working relationship with Coconino Public Health Department and acting with vigilance in any areas dealing with concerns of public health. Accommodates our guests in the most professional manner possible following and enforcing all Xanterra/GCR hospitality Standards. Ensures that staff is adhering and in compliance with all prescribed Company, statutory/regulatory policies and procedures regarding worker safety (OSHA), environmental programs, vehicle operation and risk management, completing accident reports thorough and communicating with the Risk Manager as soon as possible. Assists in coaching and mentoring staff to a level of acceptable work performance. When necessary, confer with Kitchen Manager and Director of F&B to provide the necessary written documentation for an employee’s evaluation, corrective action reports and/or accident/injury reports, In absence of Assistant Kitchen Manager. Support F&B training classes by assisting with conducting assigned classes. Enforce County and HACCP food sanitation program for entire GDC and Spenser’s kitchens. Works with the Kitchen Manager, oversee kitchen production at The Fred Harvey Restaurant and Spenser’s to assure BOH labor, food and operational costs conform to budget limitations without sacrificing quality and perceived value for our guests. Oversees employees on shift to ensure that all assigned side work and published cleaning schedules are being completed. Assist with production throughout the day during rush hours. Assists with placing and receiving orders accurately and in a timely manner; both supplies and food product. Follow-up to ensure there is proper rotation of food product, storage and inventory of all food products; with the goal of cross-utilization of all food products to minimize waste, theft and to control spoilage while staying within budget. Works with Kitchen Manager and FOH Managers for efficient buffet set-up, maintenance and break down in accordance with current timetable. Follows staffing guides for FOH and sets up sections for the meal period. Working with Kitchen Manager, make necessary adjustments based on staffing absences and last minute changes, such as increase/decreases in buffet counts. Conducts daily “Service Briefings” and training staff: proper evacuation procedures and how to execute plan timely, etc. Ensure staff is aware of any staffing issues, special events or equipment issues. Performs periodic walk-through in the kitchens and dining areas of business unit(s); working closely with all FOH Managers and Kitchen Manager to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained. Participate in quarterly F&B audits to determine areas and/or processes which may have opportunities for improvement. Participates in End of Month Inventory, as needed. Ensures staff members adhere to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines. Works closely with the Steward to continually train staff in all aspects of the kitchen. Ensures that staff is adhering to all prescribed Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines; follow-up daily on recycle program and education of staff. Other duties as assigned Qualifications One (1) year previous supervisory or lead cook experience in a high-volume ala carte dining or institutional establishment. Must be able to successfully complete to manager SERV Safe certification. Previous experience training and mentoring staff members. Prior experience with menu development, food production records, scheduling employees and inventory/cost controls, is a plus Working knowledge of Microsoft Office software programs (Word and Excel) to communicate effectively; to approve Kronos, develop menus and document food production records, is a plus. Bi-lingual (English/Spanish) language skills a plus. Physical Requirements: While performing the duties of this job, the employee is: Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping. Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 10lbs. Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs. Constantly listening, hearing, seeing, and speaking. Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces. 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.