Kitchen Manager (Chef De Cuisine)

Gravity Haus is looking for a Restaurant Kitchen Manager. The Kitchen Manager position will report to hotel General Manager & Director of Culinary for Gravity Haus Inc. You will play a critical role in bringing the restaurant to life this season assisting in menu & recipe development for a new brand. 

That’s where YOU come in!

Who You are…

• You are approachable and a hands-on leader.
• You have a sense of ownership that identifies pain points in operations steps in to fill voids and build infrastructure for future success and stability.
• You are passionate and engaged in providing the ultimate guest and team member experience.
• You’re a resourceful, self-motivated leader who’s comfortable navigating ambiguity and carving a new path with minimal direction.
• You’re able to adapt dynamically to shifting internal and external conditions.
• You have exceptional emotional intelligence and interpersonal skills, with the ability to build strong working relationships with team members and stakeholders at all levels.
• You can anticipate future trends and consequences and adjust accordingly.
• You’re a true team player who can set your ego aside and find win-for-all solutions.
• You have excellent written and spoken English skills, Spanish skills a plus!
• You excel at problem solving.
• You have knowledge of various related tools and equipment used in engineering/maintenance, food & beverage and other areas of the hotel.
• You are adaptable and innovative.
• You collaborate to work smarter, not harder.
• You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth. 
• You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth. 

What You’ll Do…

• Supervise and coordinate activities of all kitchen staff to execute and expedite guest orders.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Instruct cooks or other workers in the preparation, cooking, garnishing, presentation of food.
• Take inventory and order food and dry goods as needed.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Monitor and implement sanitation practices to ensure that employees follow standards, regulations and company policies.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Check the quantity and quality of received products.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with Director of Culinary to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Be an Ambassador for Gravity Haus, sharing our mission and and vision to build our globally conscious community for the modern adventurers! 
• Embrace the Gravity Haus core values of:
• Keep Growing! 
• Bring Others Along! 
• Create Powerful Moments!
• Be “All-In” + Go the Distance! 
• Make it Better than You Found It! 

Education and Experience…

• 3 years of experience in Culinary Leadership role
• Culinary degree preferred

Physical Requirements…

• Ability to stand for long periods of time 
• Ability to lift 50lbs 

What We Can Offer You…

(Benefits vary for part-time employees!) 

Benefits for full time regular team members include health insurance options, 401K with company match, and Gravity Haus All In in Membership. For part time employees, benefits vary.