Seasonal Executive Sous Chef - July through September

We’re looking for a Seasonal Executive Sous Chef to join our team and provide hands-on leadership at Slope Room, our signature restaurant at Gravity Haus Vail, from July through September 2025. This is a unique opportunity for a skilled culinary professional to step into a high-impact role during our peak season. For the right candidate, there may be potential to continue with Gravity Haus in a task force capacity, supporting additional locations and special projects across our portfolio. 

As Executive Sous Chef at Slope Room at Gravity Haus, you are a key leader in the heart of our culinary operation. You bring a deep passion for food, a sharp eye for detail, and a strong sense of team leadership. Working closely with the Executive Chef, you help guide the kitchen with creativity, consistency, and purpose—ensuring every dish reflects our commitment to quality, sustainability, and memorable guest experiences. This role is ideal for someone who thrives in a fast-paced, collaborative environment and is excited to help shape and grow a dynamic culinary program rooted in adventure and community.

What You’ll Do

• Lead daily kitchen operations in collaboration with the Executive Chef, including prep, service, purchasing, and special events.
• Provide clear direction and hands-on support to line and prep cooks, fostering growth and accountability.
• Ensure food quality, consistency, and cleanliness standards are upheld across all stations.
• Support BOH systems and procedures — from inventory and ordering to cost controls and kitchen organization.
• Model and reinforce exceptional hospitality, teamwork, and professionalism at all times.
• Uphold all food safety protocols, including temperature logs, FIFO rotation, and cleanliness checklists.
• Help identify and implement operational improvements to support team efficiency and guest satisfaction.
• Serve as a brand ambassador, embodying Gravity Haus values in every shift and interaction

Who You Are

• An experienced culinary leader with at least 4+ years in progressive BOH roles, including team supervision.
• A culinary degree or equivalent hands-on experience in upscale, high-volume restaurants or hotel kitchens.
• Able to confidently work every station and jump in wherever needed.
• Knowledgeable in food cost management, purchasing systems, and BOH software.
• Comfortable with digital tools (Google Workspace, Slack, inventory/order systems).
• Calm under pressure, great at problem-solving, and clear in your communication.
• Passionate about mentoring and developing others.
• Bilingual (English/Spanish) a plus.
• A believer in growth, accountability, and doing things the right way.
• Someone who lives and leads by Gravity Haus’ values:
  
  • Keep Growing
  • Bring Others Along
  • Create Powerful Moments
  • Be “All-In” + Go the Distance
  • Make it Better than You Found It

What We Offer

• Complimentary Gravity Haus All-In Membership, valid across all locations.
• Travel support and accommodations as needed for temporary placement.
• A chance to make a measurable impact while supporting an innovative hospitality brand.
• The opportunity to return for future task force or permanent roles, depending on performance and business needs

Physical Requirements

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