Job Type
Full-time
Description
The Chef de Cuisine reports directly to the General Manager and has full ownership of daily kitchen operations and the culinary team at Unravel Coffee and White Rabbit Tavern located inside Gravity Haus Steamboat. This role is responsible for menu execution, food quality and consistency, food cost, inventory, purchasing, waste management, and maintaining a clean, safe, and organized kitchen environment. The Chef de Cuisine leads all back of house employees, actively participates in hiring and training, manages performance and service execution, and ensures the kitchen consistently operates efficiently, profitably, and to the highest standards.
Key Responsibilities - Supervise daily kitchen operations, including prep, production, and service, ensuring all dishes meet Gravity Haus standards for quality, consistency, and presentation.
- Lead menu development, seasonal updates, recipe development, and special event planning.
- Drive performance management by training, mentoring, coaching, and evaluating kitchen staff; provide ongoing development and cross-training across stations.
- Lead hiring, onboarding, scheduling, and performance management for all BOH employees.
- Work hands-on in the kitchen as needed, including serving as a prep cook during seasonal operations and performing all BOH duties when required. During slower seasons, this role may be the sole kitchen employee and is responsible for independently managing all BOH operations.
- Adapt staffing levels, scheduling, and kitchen responsibilities to seasonal business demands, ensuring BOH labor is appropriately managed while maintaining operational and service standards.
- Manage purchasing, receiving, invoice management, inventory, product rotation, waste, and cost control.
- Monitor and own food and labor costs to align with budget targets and financial goals.
- Maintain compliance with all health, safety, and sanitation regulations; oversee temperature logs, product labeling, product rotation, safe food handling, and overall kitchen cleanliness and organization.
- Lead the kitchen team during shifts, maintaining high standards, accountability, morale, and a collaborative, positive work environment.
- Lead banquets, member events, and other special functions, ensuring consistent execution and quality.
- Act as the culinary leader for the property, with full responsibility for kitchen operations and BOH team performance, reporting directly to the General Manager.
- Partner with FOH and property leadership to ensure strong communication, seamless service, and an exceptional guest experience across all outlets.
- Lead and develop our One Haus Strategy by participating in the success of every outlet on property and supporting the success of the broader Gravity Haus experience.
- Execute any other responsibilities assigned by the General Manager or leadership.
What We're Looking For- 4-6 years of progressive culinary experience, including at least 2-4 years in a supervisory or management 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.
- Night and weekend availability.
- 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.
Salary Description $85,000-$100,000 based on experience
