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We’re hiring an Assistant Restaurant Manager to Live. Work. Explore. at the South Rim of the Grand Canyon!

Job Summary:

Oversee dining room operations as scheduled including day tours, and special functions.

The Details:
Position Type : Full-Time, Year-Round
Pay : $45,240.00+ per year
Schedule : May include weekends, evenings, and holidays.

Housing : Private room in a shared apartment at a cost of $267/month, payroll-deducted

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:

• Low-cost employee housing and free meals at the Employee Cafeteria
• 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

• Work closely with the Kitchen Manager and Assistant to maintain a professional operation, ensure product quality and plate presentations.
• Maintain labor costs in accordance with financial plan, seasonal business levels, and special events.
• Oversee the regular service of the dining room and Arizona Steakhouse to ensure professional operation and consistently high quality of service. Emphasis on dining room management should focus on the lunch and dinner seating’s with supervision of breakfast seating’s conducted on an as needed basis.
• Work with the Food & Beverage Trainer to administer a comprehensive training program for Servers, Dining Room Bussers, Host/Hostess’, Cashiers, Cocktail Servers and Bartenders.
• Work with Assistant Managers on continual management training.
• Counsel with Assistant Managers for recommendations and approval of all promotions for the dining rooms, lounge and employee cafeteria.
• Review and approve all annual reviews for the hourly employees. Consult with Food & Beverage Director on the annual performance reviews for Assistant Managers.
• Conduct corrective action as necessary and approve all corrective action administered by Assistant Managers.
• Approve all change of status forms effecting Bright Angel front of house staff.
• Oversee and approve schedules for front and back of the house positions.
• Supervise all monthly inventories.
• Responsible for the maintenance of sanitation standards for the dining rooms, lounge and employee cafeteria in accordance with company, National Park Service, and Serve Safe standards.
• Responsible for establishing and overseeing side work duties, special opening and closing duties for front of the house staff.
• Responsible for all VIP reservations for the Arizona Steakhouse dining room.
• Responsible for shift meetings, communicating specials and other pertinent information to staff.
• Communicate with Assistant Director on live entertainment bookings for the lounge.
• Adhere to all safety, risk management and environmental policies.
• Ensure staff is adhering to risk management procedures including, but not limited to, wearing personal protective equipment, MSDS location and comprehension, ergonomics and slip and fall.
• Project a commitment to Xanterra South Rim environmental policies.
• Be accountable to NPS survey results and goals. Hold leadership team and hourly employees accountable for performance to achieve results.
• Be accountable to Unifocus survey goals and results. Hold leadership team accountable for performance to achieve desired results.  
• Other duties as assigned.

Qualifications

• Must be available to work nights, weekends and holidays
• 4 years salaried management experience in multi-unit dining establishment(s).
• Experience with and knowledge of all front of the house positions with the ability to quickly assess service situation(s) during the meal period(s).
• Beer, Liquor and Wine knowledge is a must.
• Experience managing the financial aspects of a restaurant
• Ability to train and evaluate staff performance in a full-service restaurant.
• Demonstrated positive leadership skills with the ability to drive employee engagement.
• Strong interpersonal and conflict resolution skills. 
• Ability to pass ServeSafe Manager course and TIPS training within 90 days of employment.
• Competency using Outlook, Word and Excel.
• Experience with computerized POS systems.
• Excellent verbal communication skills with the ability to effectively interact with a broad cross-section of guests, employees, government officials and company business clients.
• Demonstrated leadership skills that promote employee engagement and retention.
• Basic accounting skills with ability to figure labor budgets, sales, costs of services and ability to analyze P&L statements.

More detail about Xanterra Travel Collection - Grand Canyon National Park part of Xanterra Travel Collection, please visit

YMC Sweets is seeking a  passionate Chocolatier to lead the development and refinement of high-quality chocolate products, with a focus on crunch bases and ganaches. This role is hands-on and based in a commercial production environment, working with professional tempering, mixing, and enrobing equipment.

You’ll be responsible for perfecting product consistency, troubleshooting quality issues, and helping scale recipes from small test batches to full production runs. We are looking for someone who understands the science and craft of chocolate and wants to help build a premium kosher chocolate brand.

Responsibilities:

• Develop, refine, and standardize recipes for crunch bases and ganaches
• Work with production team to ensure consistent quality across batches
• Operate and oversee commercial machines including tempering units, enrobers, and mixers
• Troubleshoot texture, flavor, shelf-life, and visual issues in finished products
• Collaborate on new product development and seasonal item creation
• Maintain cleanliness, organization, and food safety standards in the workspace
• Document all processes, ingredients, and improvements clearly

Requirements:

• Strong understanding of chocolate tempering, ganache emulsification, and sugar work
• Comfortable working with commercial food production equipment
• Ability to scale recipes and troubleshoot production challenges
• Detail-oriented with a commitment to high product quality
• Positive, collaborative, and solution-driven mindset

What We Offer:

• Opportunity to shape a growing premium chocolate brand
• Access to state-of-the-art chocolate equipment
• Competitive compensation based on experience
• Supportive and respectful work environment
• Flexible schedule options available for the right candidate

More detail about YMC Sweets LLC, please visit

Footers Catering is seeking a talented and driven Pastry Sous Chef to join our dynamic Culinary Department. This leadership role is ideal for someone passionate about high-volume pastry production, team development, and innovative menu execution in a collaborative and fast-paced environment.

Key Responsibilities Pastry Production & Execution

• Oversee daily production and organization of the Pastry Department.

• Create structured, quantifiable prep lists aligned with menu demands.

• Understand and execute portioning for high-volume events.

• Balance oven usage and optimize prep timelines for efficiency.

• Schedule and execute batch days, prep projects, and “pick & pulls.”

• Lead and execute plated tastings and manage all prep logistics.

Team Leadership & Development

• Supervise all pastry prep projects and lead daily team meetings.

• Assign tasks strategically based on employee strengths and growth opportunities.

• Take a proactive approach to identifying and correcting issues.

• Mentor and develop team members during slower periods.

Inventory & Ordering

• Maintain weekly inventory of regular ingredients (e.g., flour, sugar, butter).

• Conduct monthly inventory for non-regular items (e.g., vanilla, fruit purée).

• Track mini dessert counts, frozen items, and deli containers.

• Partner with the Executive Pastry Chef to handle emergency ordering needs.

Accountability & Quality Control

• Review weekly event evaluations and take corrective action as needed.

• Assist in managing food and labor costs, targeting <30% of weekly food sales.

• Collaborate with the Executive Pastry Chef on forecasting and production planning.

Cultural & Cross-Department Engagement

• Attend company culture events and encourage team participation.

• Foster strong relationships across departments, promoting communication and teamwork.

Leadership & Soft Skills

• Model high standards of professionalism, ethics, and respect.

• Participate in monthly 1-on-1s focused on leadership development and soft skills.

• Address team concerns promptly using “Clear is Kind” communication.

• Maintain transparency and consistent reporting to the Executive Pastry Chef.

Event Support & On-Site Leadership

• Work onsite events to understand the end product.

• Uphold all SOPs, including dress code, hygiene, and conduct.

• Report any concerns directly to event leadership.

Who You Are

• A skilled pastry professional with experience in large-scale production.

• Highly organized and passionate about process and efficiency.

• A proactive leader who thrives in collaborative environments.

• Dedicated to professional growth—for yourself and your team.

• Committed to upholding Footers Catering’s culture and standards.

More detail about Footers Catering, please visit

The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:

Principal Responsibilities:

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values and strategies
• Participate in the development of the kitchen’s business strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
• Maintain confidentiality of proprietary information; protect company assets
• Develop and maintain strong working relationships with others and create a fun, positive, and creative work environment
• Comply with quality assurance expectations and standards
• Provide development and continued education opportunities for hourly associates and mid-level department management to set up for future success
• Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as opportunities
• Must be able to work flexible hours, including evenings, weekends, holidays
• Ensure a safe working environment at all times for all associates

Qualifications:

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe certified

Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
• The employee must regular lift and or move up to 25lbs - occasionally lift or move up to 50lbs
• Must be capable of working effectively in hot and cold environments, and successfully manage stressful and/or emergency situations

You may be assigned other duties as needed and your duties may change from time to time, based on your skills and at the need and discretion of the company.  You will represent the hotel and management company in a positive and professional manner at all times.

More detail about Deer Path Inn part of Charlestowne Hotels, please visit

We are now looking for servers with experience in fine dining and broad knowledge of food, wine and beverages who also understand the importance of maintaining communication with guests and the kitchen to ensure proper timing of all stages of guest meals and create a hospitable environment at all tables. Preferred candidates must have good grooming, get along well with others, and be able to work in a fast-paced environment.

More detail about Emeril's Coastal part of the Emeril group, please visit

Now paying $500 signing bonus for all cooks!

In addition to top wages, we also offer a full benefits package including health, dental, vision, life and AFLAC supplemental policies.

At Emeril's Coastal we are devoted to our customers and our employees.  Yes, we have high standards and want employees with an enthusiastic sense of hospitality and eagerness to learn and improve every day.  But at the same time, we hold ourselves to the same high standards in creating an atmosphere that promotes and encourages our people to be the best they can be. 

Cooks at Emeril's Coastal are responsible for preparation of high level fine cuisine with strict adherence to recipes and quality standards.   We are looking for candidates that have experience in a fast-paced, fine dining kitchen. Culinary school training is preferred. Good grooming, and the ability to get along well with others are essential. 

EMPLOYEE BENEFITS • Opportunity to enroll in health, dental, and life insurance (Company pays a portion of employee premium) • Paid Time Off • Paid Holidays • Shift Meals • 401(k) plan • Merchandise and dining discounts We are an Equal Opportunity Employer and a Drug-Free Workplace. More detail about Emeril's Coastal part of the Emeril group, please visit

Emeril’s restaurant is seeking a dining room manager.  3-4 years managerial experience in fine dining and extensive knowledge of food, cocktails and wine required. Candidates must have enthusiastic sense of hospitality with professional, friendly demeanor.  Devotion to customer service and positive employee relations abilities are a must.  Benefits include:

• Generous contribution to health, dental, vision and life insurance premiums
• 100% Company paid long-term disability insurance
• Paid Time Off (Up to 3 weeks)
• 401k plan (eligible after one year of service)
• Merchandise and dining discounts
• Training and development

More detail about Emeril's Restaurant part of the Emeril group, please visit

Job Title: Kitchen Manager

Location: Nob Hill

Employment Type: Full-Time

Job Overview:

Back to Back is a neighborhood restaurant in Nob HIll specializing in wood-fired pizza and shared plates. We spin music on a nightly basis and are currently operating 7 days a week. We are seeking a highly skilled and visionary Kitchen Manager with a passion for innovation, and extensive experience in both semi fine dining and casual restaurant concepts. The ideal candidate will have a proven track record of leading kitchen operations, crafting exceptional menus, and delivering outstanding dining experiences—including large-scale catering for high-profile clients and events.

Key Responsibilities:

Lead day-to-day culinary operations, ensuring quality, consistency, and innovation across all dishes.

Design and develop seasonal menus, signature dishes, and curated tasting experiences that reflect global influences.

Manage, train, and mentor kitchen staff to maintain a high-performance team culture.

Oversee inventory management, cost control, and vendor relationships to ensure kitchen efficiency.

Uphold cleanliness and safety standards in compliance with food and health regulations.

Collaborate with management and front-of-house teams to align culinary vision with guest experience goals.

Qualifications:

Proven experience in a managerial role in both semi fine dining and casual dining environments.

Certified Professional Pizza and Dough Specialist – skilled in Italian and French dough techniques.

Strong background in menu development, kitchen training, and operations optimization.

Experience in Michelin-starred kitchens and catering is a strong advantage.

Excellent leadership and communication skills.

Passion for innovation, craftsmanship, and guest satisfaction.

Please send CV to

More detail about Back to Back, please visit

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails

Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. 

At COTE, we follow a simple mantra: