Cook - Advanced - The Grand Hotel

Overview

Live. Work. Explore. as a part of our Food & Beverage team at The Grand Hotel at the Grand Canyon! The Grand Hotel at The Grand Canyon has 121 standard and deluxe rooms, a retail store and the Canyon Star Steakhouse and Saloon. Every role supports warm and friendly hospitality to our guests.

We're hiring a Cook to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park.

Job Summary

The Advanced Cook is responsible for preparing meals and following established recipes, including preparing ingredients, adhering to restaurant menu, and following food health and safety procedures. The Cook will clean, assist other cooks and staff, and deliver quality food in a fast-paced environment. This position must be able to work any station in the kitchen — especially the grill, broiler, flattop & fryer.

Details

Position Type : Full-Time, Year-Round

Season Dates : 9 / 30 / 2025

Pay : $17.80 per hour

Schedule : Typical schedule is 40 hours, 5 days per week (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

Benefits, perks and life at The Grand Hotel are designed to support our employees.

Responsibilities

• Fully understand and support Xanterra Mission Statement and Core Values.
• Provide exceptional quality of service to guests while maximizing profitability in work processes and outcomes.
• Prepare plated, batch and banquet menu items according to established recipes and standards.
• Maintain proper portion control, presentation, and correct temperatures for all items.
• Follow prep guidelines to limit overproduction.
• Prepare menu / banquet items to specs outlined by Kitchen Manager.
• Set up and break down work stations and production areas according to assigned shift duties.
• Maintain County HACCP food sanitation standards throughout all areas and steps of food production.
• Work at any station in the prep area or kitchen as assigned by the Kitchen Manager or Supervisor.
• Communicate production issues, item availability, or 86'd items to the Kitchen Manager or Supervisor.
• Practice safety in knife handling, equipment operation, lifting, open flame, and all areas of food production.
• Responsible for product organization and proper rotation of perishable items (FIFO).
• Maintain professional communication with front-of-house staff and co-workers.
• Ensure quality control of all items prepped and / or cooked.
• Assist with dish area as necessary and perform deep cleaning of kitchen equipment.
• Adhere to all Company policies and relevant regulatory procedures.
• Provide support to other departments as assigned.

Qualifications

Physical requirements include : Constantly stand, walk, reach, bend; lift / carry up to 20 lbs; push / pull up to 25 lbs. Frequently reach above shoulder, squat / kneel, lift / carry up to 50 lbs; push / pull up to 40 lbs. Occasionally sit and lift / carry up to 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.

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