Food Expeditor - Grand Canyon South Rim

Overview 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 Food Expeditors to Live. Work. Explore. at the South Rim of the Grand Canyon! Job Summary In addition to Cook responsibilities, organize orders for delivery ensuring they are all to current specifications. Direct the flow of the expo side and monitor order production to ensure ticket times and quality are good. Coach and direct staff as needed to meet these goals. The Details Position Type: Full-Time, Year-Round Pay: $20.95 - $22.65 per hour, depending on experience and restaurant assignment 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 Low-cost employee housing (dormitory-style) and 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 $350 Referral Bonus Program The adventure of a lifetime! Responsibilities In addition to fulfilling all Cook I job functions; the below items shall be additional responsibilities for the Expeditor position: Organize food orders according to Server Ticket and menu specifications including portion control, temperature, entrée/sides and presentation. Adhere to ServeSafe HACCP food sanitation standard throughout all stages of food delivery. Develop proficiency of menu items, allergens and food specifications to ensure orders are prepared and presented in the intended way. Use knives and equipment safely and correctly. Set up and break down cook line or assigned area according to kitchen standards and ServeSafe HACCP guidelines. Do prep work as assigned to cover the next shift or meal period. Conduct scheduled temperature checks of line items, especially those prone to spoilage. Notify Kitchen Management or Sous Chef if any items are in the temperature danger zone. Apply first‑in, first‑out for rotation and use of perishable food products. Communicate professionally with FOH and BOH staff, especially regarding “dragging” or “on the fly” orders. Practice teamwork and open communication with servers and cooks. Follow all safety and risk‑management policies, wearing required personal protective equipment. Ensure all plates and presentations meet specifications. Make corrections and coach cooks as needed. Serve as the communication hub between FOH and BOH staff. All requests should go through the Expeditor, not directly between FOH and BOH. Train and monitor FOH staff on expo‑side preparation and garnish of dishes. Adhere to all safety, risk‑management and environmental policies. Other duties as assigned by Chef/Manager. Qualifications Thorough knowledge of all kitchen stations and equipment including line, batch production, prep, pantry and dish. Previous cooking experience in a high‑volume à‑la‑carte or batch production setting. Ability to produce items to standard following written and oral directions on menu recipe(s). Ability to pass ServSafe HACCP food sanitation course. Possess physical ability to perform required tasks. Ability to provide training to all Cook grades and FOH hourly staff. Ability to coach others effectively. Ability to perform duties on any kitchen station. Good verbal communication skills and ability to train personnel in basic cooking techniques. Must be available to work evenings, weekends, and holidays. Physical Requirements Constantly: Stand and handle items that weigh 10 lbs or less. Frequently: Walk, reach outward, reach above the shoulder, squat/kneel, bend, handle items weighing 11 - 20 lbs, as well as push/pull 12 lbs or less and up to 40 lbs. Occasionally: Sit, climb, crawl, lift/carry 21 - 50 lbs and up to 100 lbs, as well as push/pull 41 - 100 lbs. 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. #J-18808-Ljbffr XANTERRA TRAVEL COLLECTION