Grand Canyon National Park, Arizona, USA
Xanterra Travel Collection

Join our Food & Beverage team as a Sauté Cook at Grand Canyon National Park!

One of the Seven Natural Wonders of the World, the Grand Canyon is a spectacular and iconic destination. As an employee, you are invited to experience all the Grand Canyon has to offer – from incredible sunsets and sunrises to the hundreds of miles of trails great for hiking, biking, camping, and photography to mule rides, rafting, and train tours.

Join our team and find a welcoming community of employees who work hard, share a real passion for the environment, and enjoy creating memorable experiences for our guests.

The Details:
Position Type: Seasonal OR Year-Round
Start Date: Immediate preferred but can be flexible
Wage: $15.75-$16.55 DOE

The Perks & Benefits: 

  • Employee Cafeteria available at reduced rates on a pay-as-you-go system
  • Free wifi and computer access
  • Free laundry facilities
  • Free access to community rec center and sports courts
  • $10/month access to fitness center
  • Dorm-style housing available at $20/week via payroll deduction
  • Benefits are offered to full time year-round employees
  • Employee Learning and Development Programs
  • Employee discounts on lodging, retail, and food and beverage products at all Xanterra Park locations

Cooks should anticipate working across all stations and using all kitchen equipment. Depending on the venue, batch production, high volume a la carte, prep, pantry, and dish tasks will vary. Responsibilities may include:

  • 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.


  • Line Cook I
    • At least 1 year of previous cooking experience in high-volume a la carte or batch production settings, including prep, pantry, and dish tasks.
    • Thorough knowledge and experience with all stations and equipment in the kitchen.
    • Ability to produce items to standard following written and oral directions on menu recipe(s).
    • Ability to pass ServeSafe HACCP food sanitation course.
    • Ability to carry out duties on any station in the kitchen.
    • Safe and proficient knife handling skills, with knowledge of various cutting styles.
    • Good verbal communication skills and ability to train personnel in basic cooking techniques.

  • Line Cook II
    • 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.

Physical Requirements:

  • Physical ability to lift thirty pounds of food product and carry it twenty-five feet minimum.
  • Physical ability to stand for long periods of time and work in high temperatures.

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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