Job Description

Primary Responsibilities /Accountabilities/ Essential Functions:

1. Inspect operation, supervises workers to ensure compliance with occupational, health, and safety standards.

2. Ensure food preparation guidelines to be disseminated to kitchen staff.

3. Obtain required equipment in accordance with GCU procurement procedures

4. Inspect periodically all equipment to ensure proper functioning and take appropriate corrective action if needed.

5. Be a mentor on a regular basis to less experienced cooks and students who are enrolled in GCU Hospitality Program

6. Plan and conduct meetings with staff to ensure compliance with practices, and policies and to keep employees of current changes and standards, train new personnel in proper procedures.

7. Organize and attend all scheduled and appropriate meetings

8. Establish kitchen administrative work; train and monitor that culinary staff is adhering to kitchen system.

9. In conjunction with the F&B management team, ensures a high level of food service in accordance with established standards.

10. Oversee all purchasing or requisitioning of foods and supplies; establish par stock of food supplies

11. Responsible for participating during on site health inspections; develops procedures to ensure surprise inspections will meet no adverse findings

12. Maintain standards for food production and handling, cooking, housekeeping, sanitation, safety, and employee hygiene in compliance with appropriate laws and regulations.

13. Continue to educate self and staff about current trends in the industry

14. Participate in a collaborative effort to keep Canyon Hospitality current, in regard, to product, presentation and preparation methods.

15. Other duties as assigned.

Equipment Used and Responsibility

  • Culinary skills to include butchering, food knowledge, knife skills, classical cooking techniques.
  • Food safety requirements and precautions.

Supervisory Responsibilities

Provide leadership and direction to the culinary staff and works with the General Manager to assure staff retention and performance.  Carry out management responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Experience/  Education

  • Minimum of 5-7 years of experience in restaurant, hotel or contract food service establishment.
  • Demonstrated proficiency in all stations in the kitchen
  • Culinary degree preferred.
  • ServSafe Management Certified
  • Ability to pass pre-employment background investigation
  • Must work nights, weekends and holidays or extended hours as needed.

Physical Requirements:

  • Sitting:      1-2 hours a day
  • Standing:  5-7 hours a day
  • Walking:   1-2 hours a day
  • Lifting:      Occasionally
  • Carrying:   Occasionally
  • Pushing:    Occasionally
  • Bending:   Occasionally
  • Squatting: Occasionally
  • Kneeling:     Occasionally
  • Climbing:    Occasionally
  • Reaching:    Occasionally
  • Grasping:     Frequently
  • Fine Eye to Hand Coordination:  Continuously
  • Driving:       Rarely
  • Work Environment:  Office building on site.  Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.


Application Instructions

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