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Join Our Food & Beverage team at the Grand Canyon Railway and Hotel!

Why the Food and Beverage Department?

Job Summary:

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: $21.20 Hourly

Benefits and Perks:

• 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
• Free gym and pool access
• Free train tickets

• Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
• Ensures staff members adhere to all grooming and uniform standards, meeting the appearance policy as outlined in the Xanterra/GCR Employees Handbook and departmental guidelines.
• Performs all job duties in accordance with the County Health Code, the Property Employee Handbook, Department policies/procedures, and the Serv Safe Food Managers Certificate.
• Ensures staff follow EMS policies, support ISO 14001 goals, monitor recycling efforts daily, and educate staff as needed.
• Regularly inspects kitchen and dining areas with FOH Managers and the Kitchen Manager to ensure food quality, cleanliness, and safety.
• Prepares menu, batch, and banquet items according to approved recipes and standards, ensuring correct portions, presentation, and temperatures, while following prep guidelines to maintain quality control and prevent overproduction.
• Ensures safe food handling and follows all health and safety regulations, including sanitation, use of PPE, cleanliness, and maintenance of food service and dining areas.
• Ensuring proper temperature and thawing. Maintains, monitors and reviews temperature logs daily.
• Supervise up to 12 employees per shift across Fred Harvey and Spencer’s.
• Provides and supports training for all kitchen positions, including prep, batch cooking, and à la carte preparation, to support employee growth and advancement.
• Works with F&B leadership to address guest feedback, employee concerns, maintenance issues, and ways to improve restaurant operations.
• Ensure staff follow all safety and risk management policies and processes.
• Supports Kitchen Manager in documentation regarding employee performance and accident or injury reports as needed.
• Ensure employees complete required tasks based on daily responsibilities.
• Works with F&B leadership for efficient buffet set-up, maintenance and breakdown in accordance with opening and closing schedule.
• Other duties as assigned

Minimum Qualifications:

• One (1) year previous supervisory or lead cook experience in a high-volume ala carte, banquet or buffet style dining environment.
• Must have Intermediate computer skills and working knowledge of Microsoft Office software programs.
• Must have or obtain a valid Serv Safe Food Managers Certificate within 90 days of hire.
• Must have the ability to Supervise up to 12 employees at a time.
• Prior experience with menu development, food production record keeping, employee scheduling and inventory/cost controls, is a plus.
• Bi-lingual (English/Spanish) language skills a plus.

Physical Requirements:

While performing the duties of this job, the employee is:

• Constantly listening, hearing, seeing, speaking, 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 50lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs.
• 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.

Minimum Qualifications:

• One (1) year previous supervisory or lead cook experience in a high-volume ala carte, banquet or buffet style dining environment.
• Must have Intermediate computer skills and working knowledge of Microsoft Office software programs.
• Must have or obtain a valid Serv Safe Food Managers Certificate within 90 days of hire.
• Must have the ability to Supervise up to 12 employees at a time.
• Prior experience with menu development, food production record keeping, employee scheduling and inventory/cost controls, is a plus.
• Bi-lingual (English/Spanish) language skills a plus.

Physical Requirements:

While performing the duties of this job, the employee is:

• Constantly listening, hearing, seeing, speaking, 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 50lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs.
• 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.