Overview Live. Work. Explore. as a part of our Food & Beverage team at The Grand Hotel at the Grand Canyon! Are you enthusiastic about caring for the comfort of guests while creating memories that last a lifetime? The Grand Hotel at The Grand Canyon - the only 3-diamond hotel in Tusayan, Arizona - has 121 standard and deluxe rooms, a retail store and the Canyon Star Steakhouse and Saloon. No matter what your job is, you play an essential role in providing warm and friendly hospitality to our guests! We’re hiring a Kitchen Manager to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park! Job Summary: The Kitchen Manager is responsible for the overall efficient operation of The Grand Hotel Canyon Star Steakhouse kitchen. Management includes all aspects of Legendary Hospitality, coordinating and supervising the restaurant's kitchen staff, prepping, and cooking according to food safety standards and Xanterra Travel Collection standards. In addition, this position is responsible for advanced administrative responsibilities including, but not limited to, using various software platforms including Kronos, Cloud Suite, Micros, Microsoft, and various administrative/paperwork tracking. The Details: Position Type: Full-Time, Year-Round Pay: $48,000+ per year Schedule: May include weekends, evenings, and holidays. Why The Grand Hotel at the Grand Canyon? 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 only 3-diamond hotel in the region and one of the few area hotels with an indoor heated swimming pool and hot tub. Life at The Grand Hotel: Low-cost employee housing and on-site employee meals (cafeteria-style) Free on-site laundry facility, free shuttle service, Wi-Fi, and satellite TV 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 entry to Grand Canyon National Park Free Grand Canyon Railway Train rides Planned employee trips and activities Exclusive retail and dining discounts at The Grand Hotel and other Xanterra properties 15% Verizon service/products discount Access to hotel fitness center and pool $350 Referral Bonus Program The adventure of a lifetime! Responsibilities Fully support and enforce Xanterra Travel Collections Mission Statements, Core Values and Operational Pillars Focus on continually providing exceptional quality of service to guests while maximizing profitability in all ways. Ensure adherence for self, and all assigned staff, to all prescribed Company, statutory/regulatory policies, and procedures such as Hospitality Standards, Sustainability, and Health & Safety (EHS) etc. Responsible for maintaining food and safety standards in accordance with Coconino Health Department and proactively addressing any issues pertaining to Public Health concerns. Execute a high-quality menu as specified by the Senior Director of Food and Beverage Operations by maintaining food quality, spec consistency and plate presentation. Maximize product utilization to control budget costs through efficient ordering, effective rotation (FIFO), proper food storage, accurate inventory tracking, waste/spoilage management, and budgeting BOH labor and operational costs without sacrificing perceived value for our guests. Ensure all staff are scheduled and attend required training sessions; support performing training of required classes where needed. Review tracking/filing of front of house (FOH) staff training for compliance. Continually maintain quality communication with employees on all relevant topics. This can include all aspects of performance management, operational/company updates, Xanterra Travel Collection direction and managing employees’ internal guest service. Cooperative support is required between BOH Management and FOH Management regarding any restaurant operations. Including topics such as communication on 86’d items, specials, guest buffet line operation or staffing needs to meet expected standards. Assists with creation of Employee Dining Room Menu. Including, evaluating food costs/waste and managing a rotating menu to ensure a quality meal plan experience for employees. Continual monitoring of all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained; communicate with BOH Management where appropriate Participate weekly/monthly or quarterly in all F&B related topics such as supplies, ordering, inventorying, audits, etc. to ensure pars are maintained and to minimize operational inefficiencies. Maintain quality communication with department heads across all outlets on relevant topics. Such as changes in operations, maintenance requests, issues that impact in-house guests, etc. Assist in making recommendations for the Kitchen expense and capital budgets annually. Other duties as assigned. Qualifications Three years supervisory experience in a high-volume overseeing a staff of at least 10 employees in an ala carte dining or institutional establishment. Experience in ensuring food production records, scheduling employees and inventory/cost controls. Must have excellent time management and administrative/office organizational skills. The ability to maintain flexibility in carrying out daily job duties and manage multiple priorities / tasks while providing leadership to a diversified staff. Excellent computer software skills in basic systems such as Microsoft Office software programs (Word and Excel) and the ability to gain functional skills in all other software for the success of this position. Kronos, Cloud Suite and other proprietary software/spreadsheets. 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.