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  You have proven experience as a culinary leader within a luxury hotel or high volume, upscale restaurant setting.

• You have a Culinary degree or equivalent industry experience.

• You have four years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens.

• You have the ability to work all stations within a kitchen at a high level of competency.

• You are competent with computer programs such as Microsoft Office, Google applications, and Slack.

• You have excellent written and spoken English skills; and ideally are bilingual in Spanish.

• You demonstrate superior ingredient knowledge and understanding of culinary trends.

• You ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style.

• You manage on-the-fly requests with ease and poise creating a calm and positive work environment.

• You are calm under pressure, demonstrating the ability to problem solve, trouble shoot, effectively prioritize work and assignments, and accurately meet deadlines.

• You have working knowledge of proper inventory management and order guide processes.

• You’re experienced in managing inventory, including estimating needs, placing orders, and receiving and checking the accuracy of deliveries.

What You’ll Do:

• You’ll be a core leader for the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events, purchasing and receiving, supporting the Executive Chef.

• You’ll provide direction and training to team members by coaching, counseling, and providing feedback on job performance.

• You’ll cross train team members by evaluating, encouraging, and teaching them to improve and widen their kitchen knowledge on each station.

• You’ll use your career experience and talents to help the restaurant reach its financial goals through skillful management of labor cost, food cost, and other controllable costs.

• You’ll adopt, maintain & execute the Gravity Haus Culinary operations system to ensure successful Back of Haus operations.

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  You’ll be responsible for proper food safety in the kitchen, such as temperature log completion, product rotation, etc.

• You’ll review financial information such as sales, costs, and labor, to ensure adherence to budgets.

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  Competitive compensation, consisting of a base salary of $65,000 - $75,000 (depending on experience)

• Medical (company-sponsored option), in addition to options for dental, vision, life insurance, short and long-term disability insurance, accident insurance, legal support services and more!

• 401(k) program with a company match of 50% on the first 3%

• Progressive “take what you need” PTO policy

• 40% off Gravity Haus apparel

• 40% off Food & Beverage at Gravity Haus locations

• Discounted stays at Gravity Haus properties and hotel partners

• Complimentary stays at Gravity Haus properties (based on longevity).

• A Family All-In Gravity Haus Membership (up to four) which includes

• Dryland Fitness & Spa membership

• Access to premium outdoor gear from top brands through Haus Quiver

• Annual company trip to Moab

• The opportunity to be a part of our mission to create a globally conscious community for the modern adventurer!