Cook III - Lead Line Cook

Lead Line CookThe Lead Line Cook is a working leader on the line and sets the standard for quality, consistency, and execution during service. This role combines advanced technical culinary skills with leadership responsibilities, ensuring ingredients are prepared to the highest standards. Depending on location, the Lead Line Cook works closely with the Sous Chef and/or Executive Chef on inventory, production goals, and daily operations, and serves as the point person for the kitchen team during shifts.Key ResponsibilitiesLine Leadership & ServiceAct as leader of the hot line during service, working grill and sauté on a nightly basis.Expedite and coordinate orders with servers, ensuring smooth flow of tickets and timely service.Monitor and adjust the line in real time to meet performance and business needs.Provide coverage for teammates during breaks as needed to maintain uninterrupted service.Culinary ExecutionPrepare and execute menu items using advanced cooking methods including grilling, sautéing, roasting, braising, marinating, frying, steaming, and display cooking.Butcher premium proteins including high-end cuts of steak, game, fish, and shellfish.Maintain highest standards of quality, consistency, flavor, and presentation.Review daily menus and prep lists; consult with culinary leadership on production goals.Inventory & OrderingResponsible for protein and seafood inventory counts, working collaboratively with the Sous Chef and Executive Chef.Maintain station inventory and order stock for the following day or shift as required.Inform the Chef on duty of any issues affecting service, prep, or stock.Team Support & DevelopmentTrain, guide, and mentor line cooks and prep cooks to strengthen skills and efficiency.Assist teammates with prep and support across multiple stations as needed.Promote a positive, collaborative kitchen culture with open communication.Support resolution of guest or associate concerns as directed by culinary leadership.Sanitation & OrganizationMaintain cleanliness and organization of stations, kitchen areas, walk-in coolers, and freezers.Ensure compliance with all food safety and sanitation standards.What We're Looking For2–4 years of professional line cooking experience, including grill and sauté with prior leadership responsibilities preferred.Strong culinary skills and ability to manage multiple stations.Proven ability to lead a team during high-volume service.Strong knowledge of multiple cooking techniques and kitchen equipment.Food Safety Manager or Food Handler's Certification (as required).Work EnvironmentHours: Flexible schedule with availability to work evenings, weekends, and holidays as needed.Ability to stand and work on feet for extended periods of time (up to 8–10 hours)Frequent bending, stooping, lifting, and reachingMust be able to lift, carry, push, or pull up to 50 lbs. regularlyManual dexterity for handling kitchen tools and equipment safely.About Gravity HausGravity 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 GrowingBring Others AlongCreate Powerful MomentsBe "All-In" + Go the DistanceMake it Better than You Found ItWe'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 YouWhen 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.