Sous Chef – Grand Canyon South Rim

Overview

We’re excited to hire and welcome team members to our national park locations! Xanterra Travel Collection® is a private company that provides concession services within national parks. All services operated by Xanterra, including lodging, dining, retail, and tour operations, are currently open and continue to operate as planned for the 2025 summer season. Any potential government layoffs within the National Park Service do not impact our positions or job offers.

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 a Sous Chef to Live. Work. Explore. at the South Rim of the Grand Canyon!

Job Summary:

Sous Chef oversees all kitchen operations at assigned location. The Sous Chef position also assists the Executive Sous Chef with menu development, scheduling and managing employee performance.

The Details:

Start Date: 7/31/2025

Position Type: Full-Time, Year-Round

Pay: $48,984 per year

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:

• Private 1-Bedroom apartment for $352.00 per month. This covers rent and basic utilities.
• 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
• 15% Verizon service/products discount
• $350 Referral Bonus Program
• The adventure of a lifetime!

Responsibilities

• Apply thorough knowledge food preparation, including organization of daily features.
• Maintain food quality standards through direct oversight of the back of house staff.
• Assist in ordering, storage and inventory of all food and kitchen operating supplies and maintain food costs at planned level.
• Assist with the development and execution of the training program for all shift positions.
• Manage employee performance through coaching and corrective action as necessary.
• Enforce strict ServeSafe and HACCP food sanitation standards. Maintain and review shift log on daily basis.
• Ensure that all maintenance requests are reported promptly and follow-up on requests.
• Assist with the scheduling of all kitchen personnel, with consideration of business levels, labor budget and staffing levels.
• Responsible for kitchen inventory control.
• Oversee the administration of all safety programs/policies such as PPE use, MSDS knowledge, ergonomics and slips/trips and falls.
• Participate in approved environmental and sustainability initiatives.
• Responsible for correcting all National Park Service Concessions and Public Health Service noted discrepancies within the assigned abatement period.
• Other duties as assigned.

Qualifications

• Three years supervisory or lead cook experience in a high volume establishment.
• Ability to train and work with kitchen positions in all areas of operation.
• Proven written and verbal communication skills particularly in regards to training employees.
• Proven interpersonal skills with ability to communicate with F&B Managers, front of house personnel and guests.
• Ability to pass ServeSafe food sanitation course and train staff on the program.
• Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period.
• Ability to recognize safety hazards, and correct them immediately
• Must be available for evening shifts, weekends, and holidays.

Physical Requirements:

• Constantly stand, walk, reach outward, bend, lift/carry up to 20 lbs and push/pull up to 25 lbs.
• Frequently reach above shoulder, squat/kneel, lift/carry up to 50 lbs and push/pull up to 40 lbs.
• Occasionally sit, climb, crawl, lift/carry up to 100 lbs and push/pull 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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