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: 

Is it good for you? 

Is it good for the planet? 

Is it an amazing experience?

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.