Rev 2/3/11 - Smith Fork Ranch



1/26/20

Upscale Guest Ranch seeks Executive Chef

Position: Executive Chef

Description and location of business

SMITH FORK RANCH, a small, family-owned, high-end Retreat in the Colorado mountains, mid-way between Aspen and Telluride…. known for its gracious comfort, privacy & stunning mountain scenery; fly fishing, hiking, horseback riding and other outdoor activities; healthy farm-to-table cuisine and exceptional wine cellar.

The 250 acre property sits at 7100 ft altitude, and is surrounded by the Gunnison National Forest and 10,000 – 12,000 ft peaks of the West Elk Range of the Rocky Mountains.

Located 7 miles east of village of Crawford (pop. 350); 20-30 minutes from towns of Hotchkiss & Paonia (pop. 1000 & 1500); 25 minutes from the north rim of the Black Canyon of the Gunnison National Park; 2 hours from Aspen; 2-1/2 hours from Telluride; 1-1/4 hours from Montrose airport;

1-3/4 hours from Grand Junction; 4-1/2 hours SW of Denver.

Job Description

The Executive Chef will have to wear several hats, and will be expected to work closely with the Ranch General Manager in developing and executing the SFR culinary experience.

The Executive Chef will have the opportunity to work in one of the country’s most bountiful food regions, and to create cuisine based around wild game, fish, local lamb, beef, poultry, and fresh fruits and vegetables from the organic growers of the nearby North Fork Valley. This individual also will have the opportunity to help with wine pairing for meals. The ability to create seasonal menus, while maintaining a consistent food and labor cost are important factors.

This individual will be responsible for all kitchen and food operations of the ranch – from buffet and family style presentations to elegant plated dinners; casual lunches, gourmet picnic baskets, to streamside barbecues and employee meals. The summer season typical daily guest count is 18-22. The ranch seasonal staff is 11-15. This position is not an office chef position, rather it requires a high degree of hands-on involvement.

RESPONSBILITIES

• Hands-on cooking duties

• Menu preparation and planning

• Food and equipment sourcing and ordering

• Staff hiring and training

• Kitchen scheduling

• Cost analysis and cost controls

• Quality assurance

• Food preparation

• Kitchen cleaning,

• Wait staff training (pertaining to food and presentation)

• Menu and food descriptions

• Staff meals preparation

• Occasional private dinner parties and other community events

• Maintaining and nurturing strong relationship with local farmers, growers and producers.

• Oversee kitchen equipment maintenance

• Special event planning and execution

REQUIREMENTS

Creative hands-on experience in a full-service, fine dining environment is a must.

( restaurant, hotel, destination lodge or resort guest ranch) A culinary degree is highly desirable.

• Five years or more of current and progressive back-of-house management/supervisory experience

• A solid knowledge of F&B is mandatory

• Commitment to maintaining a clean, safe, healthy and organized food production area

• Past experience in sourcing, securing and purchasing product, both locally and regionally

• Ability to create, write and implement seasonal menus

• Past experience in training, motivating and supervising the back of the house

• Ability to develop and maintain ordering, inventory and cost control systems

• Highly motivated, with positive attitude toward guests and staff

• Strong appreciation and interest in farm-to-table culinary approach.

• Strong leadership skills.

• Basic computer skills and internet proficiency required – (Microsoft Word, Excel), for menu preparation and inventory control, etc.

• Wine training/knowledge a plus.

• Desire to live in remote mountain area with outdoors activities

• Must be creative, and able to introduce, develop and implement new culinary ideas to SFR, over the course of time.

• Available to work first year: May to November 1st (possibility for additional winter season will be considered this summer)

Ranch Schedule

Plan for 2020: Ranch is open for guests May 22 through Oct 31.

Peak period is from mid June through Labor Day weekend.

During the peak season the ranch is open 6 days a week. Workload and hours

may vary depending on guest occupancy and special events.

The Executive chef reports to SFR General Manager.

Compensation:

Competitive compensation based on experience and skills. Includes salary, meals during guest season, housing and bonus potential.

Contact:

Visit fill out our full-time job application from employment page on website.

Email application, cover letter, resume, job references, salary history, compensation expectations and recent personal photo(s) to: Owner - marley@

and

GM - courtney@

Thank you!

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