Sous Chef - Grand Canyon South Rim

We’re excited to hire and welcome team members to our national park locations! Xanterra Travel Collection® is a private company that provides concession services within national parks. All services operated by Xanterra, including lodging, dining, retail, and tour operations, are currently open and continue to operate as planned for the 2025 summer season. Any potential government layoffs within the National Park Service do not impact our positions or job offers.

Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.

We’re hiring a Sous Chef to Live. Work. Explore. at the South Rim of the Grand Canyon!

Job Summary:Sous Chef oversees all kitchen operations at assigned location. The Sous Chef position also assists the Executive Sous Chef with menu development, scheduling and managing employee performance.

The Details:Position Type: Full-Time, Year-RoundPay Type: $48,984 a year

Schedule: May include weekends, evenings, and holidays.

Why Grand Canyon South Rim?We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park.

Life at the South Rim:

Private 1-Bedroom apartment for $352.00 per month. This covers rent and basic utilities.

On-site employee meals (cafeteria-style)

Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth)

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:

Medical, Dental, Vision

Paid Time Off and Holidays

Disability Insurance

401k with match

Life and AD&D Insurance

Employee Assistance Program

Wellness Programs

Learning and Development Programs

Perks:

Free Grand Canyon National Park pass

Rec Center – Fitness Equipment, Computers, and Free WiFi

Paid Day off on your birthday

Discounted mule rides

Free Grand Canyon Railway Train Rides

Retail, Lodging and Travel Discounts

Planned employee trips and activities

15% Verizon service/products discount

$350 Referral Bonus Program

The adventure of a lifetime!

Responsibilities

Apply thorough knowledge of cuisine food preparation, including organization of daily features, maintaining 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.

Other duties as assigned.

Qualifications

Three years supervisory or lead cook experience in a high volume establishment with progressive cooking/menu development.

Ability to train and work with kitchen positions in all areas of operation, from 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.

Working knowledge of Microsoft Office Suite such as Word, Excel & Outlook Express Email.

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.

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.

Full-Time Year-Round