Advance Cook - Year Round

Overview Join our Food & Beverage team at the Grand Canyon Railway and Hotel! Why the Grand Canyon Railway? 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 proud to offer these unique Grand Canyon experiences. Job Summary The Cook I is responsible for preparing and producing high-quality batch, buffet, banquet, and special event menu items, ensuring all dishes meet established quality, presentation, and food safety standards. As well as cooking and executing menu items at live à la carte buffet stations. The Details Work Type: Full-time Pay: $20.25 an hour Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays) Benefits and Perks Full Benefits package and amazing perks! Free gym and pool access Free train tickets Exclusive retail and dining discounts at GCR and other Xanterra properties Responsibilities Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values. 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. Ensure staff follow EMS policies, support ISO 14001 goals, monitor recycling efforts daily, and educate staff as needed. Works any station in the prep area or in the kitchen as assigned by the Manager on Duty. 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. 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. Works with F&B leadership for efficient buffet set-up, maintenance and breakdown in accordance with opening and closing schedule. Other duties as assigned Qualifications Must be at least 18 years of age or older. Two years of previous cooking experience in a high-volume à la carte, banquet or buffet style dining environment. Complete and certify in Coconino County Food Handlers Course within thirty (30) days of employment. Physical Requirements 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 40lbs. Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 100lbs in a team lift. 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. Static Strength-The ability to exert maximum muscle force to lift, push, pull or carry objects. Trunk Strength-The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without giving our or fatiguing. 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