Gravity Haus is an inclusive community that enables an active lifestyle – the seamless merging of work, play, and outdoor adventures. We believe in asking three questions:
Based in the heart of the Rocky Mountains, we’re enabling world-class experiences for the modern adventurer, specializing in uniquely designed guest rooms, functional co-working spaces, holistic training and recovery programs, and thoughtfully crafted food and beverage offerings – all curated with a focus on sustainability, connections with nature, and our unique brand of “haus-pitality.” With properties in Vail, Breckenridge, Winter Park, Steamboat, Truckee-Tahoe and future developments in the works, we’re rapidly broadening our reach and poised to double the size of our workforce over the next 12-24 months.
That’s where you come in.
More About You:
You have at least three - four years of culinary experience.
You have experience in leading others, or the ability and desire to become a leader of a best in class culinary team!
You have experience in butchering premium high end cuts of steak and other meat/game.
You have experience in the butchery of the freshest fish and shellfish.
You have strong organization and active listening skills.
You’re reliable and love a fast-paced work environment.
You are able to maintain a clean and organized work area.
You have the ability to work on your feet for most of the day and lift 30 pounds at a time.
You have proficient knife skills..
You love to create positive guest experiences both in the kitchen and throughout the hotel.
You have a passion for hospitality, building strong relationships, learning new skills and having fun
You have the ability to operate and learn to maintain and properly clean kitchen equipment: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Ideally you have a high school education, cooking school, culinary institute education or equivalent experience.
You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth.
What You’ll Do:
You will be the Leader of the hot line and working grill & or saute on a nightly basis, working with the freshest & most premium vegetable, fish and meats.
You will be responsible for butchering premium high end cuts of steak and other meat/game in addition to the butchery of the freshest fish and shellfish.
You will be responsible for the protein and inventory counts of all meat & fish working collaboratively with the Sous Chef & Executive chef.
You’ll work multiple stations in the kitchen with only moderate supervision and training.
You’ll assist your teammates in the preparation of the requested food and to coordinate the orders for pick up by the Food Server.
You’ll prepare orders according to standard recipes in a proper, professional, and timely manner.
You’ll maintain the cleanliness of the work stations, kitchen area, walk-in coolers and freezers.
You’ll assure the production of the best quality possible in a proper sanitary and professional manner.
You’ll maintain the inventory of the work stations.
You’ll order stock for the next day or the next shift, as required.
You’ll inform the Chef on duty of any problems they may encounter during the shift.
You’ll assist in providing breaks for other teammates working the line, as necessary when advised.
You’ll work with and communicate with the other Line Cooks, Prep Cooks, Kitchen Workers, and Food Server, as required
You’ll resolve guest / associate concerns as needed.
You’ll monitor and adjust line needs to performance and business needs
You’ll prepare menu items, including proteins, using various methods such as slicing, carving, roasting, steaming, frying, marinating, grilling, sautéing and braising.
You’ll marinate, grill, roast, griddle and carve proteins.
You’ll review menus and order lists and consult with culinary leadership on the tasks for the day.
You’ll perform display cooking to customer order, plating according to established standards and answering questions about ingredients, recipes, and pricing.
You’ll organize work to meet daily production goals and service needs.
You’ll guide the work of the food service team.
You’ll prepare dishes for customers with food allergies or intolerances.