Sous Chef at Gravity Haus

Vail, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, High-Volume Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Inventory Management, Cost Control, Team Morale, Collaboration, Event Planning, Sustainability, Time Management, Ingredient-Driven Cuisine

Industry

Hospitality

Description

Description The Sous Chef at Slope Room supports the Executive Chef in leading the culinary team and overseeing all aspects of kitchen operations. This role helps ensure consistent quality, efficiency, and creativity in food production while maintaining a safe and organized kitchen. The Sous Chef acts as a hands-on leader on the line, training team members, monitoring standards, and stepping in to lead operations in the Executive Chef’s absence. Key Responsibilities Supervise daily kitchen operations, including prep, production, and service, ensuring all dishes meet Gravity Haus standards for quality and presentation. Support the Executive Chef with menu development, seasonal updates, and special event planning. Train, mentor, and evaluate kitchen staff; provide coaching to strengthen skills and cross-train across stations. Maintain compliance with all health, safety, and sanitation regulations; oversee completion of temperature logs, product rotation, and safe food handling. Assist in inventory management, purchasing, receiving, and cost control measures. Monitor labor and food costs to align with budget targets. Lead the kitchen team during shifts, maintaining morale and a collaborative, positive work environment. Partner with F&B leadership to support banquets, member events, and other special functions. Act as kitchen leader in the absence of the Executive Chef. What We’re Looking For 3–5 years of progressive culinary experience, including at least 1–2 years in a supervisory or lead line cook role. Strong knowledge of culinary techniques and high-volume kitchen operations. Demonstrated leadership ability with experience training and mentoring team members. Proven ability to maintain food quality, consistency, and safety standards. Food Safety Manager certification (or ability to obtain). Preferred Previous experience in hotels, resorts, or multi-outlet operations. Exposure to both à la carte service and banquets/events. Strong organizational and time management skills. Passion for ingredient-driven cuisine, sustainability, and hospitality. Physical Requirements Ability to stand and work on feet for extended periods of time (up to 8–10 hours). Frequent bending, stooping, lifting, and reaching. Must be able to lift, carry, push, or pull up to 50 lbs. regularly. Manual dexterity for handling kitchen tools and equipment safely. Flexible schedule with availability to work evenings, weekends, and holidays as needed. About Gravity Haus Gravity Haus is a community-driven adventure lifestyle brand with hotels, restaurants, and experiences that empower a modern way of travel. We create spaces where locals and travelers connect, refuel, and play — all rooted in the spirit of the outdoors and intentional living. At the heart of everything we do are our core values, which guide our culture, service, and growth: Keep Growing Bring Others Along Create Powerful Moments Be “All-In” + Go the Distance Make it Better than You Found It We’re looking for team members who share these values and want to make a meaningful impact in both their work and community. What We Can Offer You When you join Gravity Haus, you’re not just taking a job — you’re stepping into a community with benefits, perks, and opportunities to grow. Full-time team members enjoy health insurance, a 401(k) with company match, and an All-In Gravity Haus Membership that includes adventure perks like discounted stays, gear rentals, wellness programming, and more. Part-time team member benefits vary.

Responsibilities

The Sous Chef supervises daily kitchen operations and supports the Executive Chef in menu development and special event planning. They also train and mentor kitchen staff while ensuring compliance with health and safety regulations.