Cook III - Lead Line Cook

Gravity Haus • Breckenridge, CO

3h

About The Position

The Lead Line Cook is a working leader on the hot line, specializing in grill and sauté, 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. The Lead Line Cook works closely with the Sous Chef and Executive Chef on inventory, production goals, and daily operations, and serves as the point person for the kitchen team during shifts.

Requirements

• 2–4 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).
• 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.

Responsibilities

• Act 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.
• Prepare 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.
• Responsible 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.
• Train, 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.
• Maintain cleanliness and organization of stations, kitchen areas, walk-in coolers, and freezers.
• Ensure compliance with all food safety and sanitation standards.

Benefits

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed