Seasonal Cooks - The Grand Hotel

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 Seasonal Cooks to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park!

Job Summary:

Cooks help with all aspects of meal preparation in the back of house, ensuring food health and safety guidelines are strictly followed. Their duties include preparing meals according to established recipes, getting ingredients ready, following the restaurant's menu, and maintaining safety standards. Cooks also clean, support other kitchen staff, and consistently deliver high-quality food in a fast-paced setting. Cooks are expected to work at any station within the kitchen: operating the grill, broiler, flattop, and fryer. Reliable teamwork and adherence to procedures are essential for success in this role.

The Details:

Position Type:

Seasonal Pay:

$18.15 - $19.50 per hour, depending on experience

Schedule:

Typical schedule is 40 hours, 5 days per week (includes: 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 (dormitory-style) 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:

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 Free Grand Canyon Railway Train rides Access to hotel fitness center and pool at the hotel Located just a mile from the south entrance to the Grand Canyon National Park Retail, Lodging and Travel Discounts Planned employee trips and activities 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 The adventure of a lifetime! Responsibilities Responsible for the quality, food safety/sanitation, and timeliness of dishes served. Ensure consistency in techniques to be used for proper food preparation, portioning, and plating as outlined in recipes, product rotation, and mise en place. Prepares a variety of food items using knives, electric mixers, ovens, fryers, gas stoves, griddles, and broilers. Qualifications At least 6 months previous cooking experience on different line stations or batch cooking experience in high volume kitchens. Basic knowledge of all production areas of the kitchen. Safe and proficient knife handling skills, with knowledge of various cutting styles. Knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program. All cooks must be available for evening shifts, weekends, and holidays.

Physical Requirements include:

Constantly carry 10-20 Lbs; Frequently stand, walk, reach outward, reach above the shoulder, squat/kneel, bend, carry up to 50 lbs, and push/pull up to 25 lbs Occasionally sit, climb, crawl, 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.

Qualifications:

At least 6 months previous cooking experience on different line stations or batch cooking experience in high volume kitchens. Basic knowledge of all production areas of the kitchen. Safe and proficient knife handling skills, with knowledge of various cutting styles. Knowledge of ServeSafe HACCP food sanitation program with ability to apply necessary portions of program. All cooks must be available for evening shifts, weekends, and holidays.

Physical Requirements include:

Constantly carry 10-20 Lbs; Frequently stand, walk, reach outward, reach above the shoulder, squat/kneel, bend, carry up to 50 lbs, and push/pull up to 25 lbs Occasionally sit, climb, crawl, 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.