...
Executive Chef
Smith Fork Ranch straddles the Smith Fork River valley, midway between Aspen and Telluride, approximately 8 miles east of Crawford, Colorado. SFR is a luxurious, full-service guest ranch.
Lauded by Food & Wine Magazine, The London Daily Telegraph, Town & Country Travel Magazine, The New York Times and Sundowner Magazine, Smith Fork Ranch has been chosen as one of the top six intimateHideaways in America by Andrew Harper.
The ranch caters to a very high-end niche; a clientele that holds its food and wine experience to extremely high standards. The executive chef will, and should expect to create and receive, far reaching exposure, based upon his culinary talent.
Job description:
SFR operates one of the very best, high-end guest ranches in the USA that requires a creative, all around five-star dining experience. SFR seeks a chef who brings the necessary energy, creativity and dedication to achieve this challenging task. 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 our own farmstead garden, an important part of Smith Fork Ranch. This individual also will help with wine pairing for meals and participate in wine cellar management. The ability to create seasonal menus, while maintaining a consistent food and labor cost are important factors.
He or she will be responsible for all kitchen and food operations of the ranch - from elegant plated dinners, casual lunches, gourmet picnic baskets to off-ranch pack trips, streamside cookouts, barbecues and employee meals. The summer season typical daily guest count is 20-26. Ranch seasonal staff is 18-20.
Responsibilities include:
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.
Maintain strong relationship with local farmers, growers and producers.
Oversee kitchen equipment maintenance
Special event planning and execution
Market research and development
Public relations, pertaining to food writers.
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
Strong knowledge of 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 develop and new culinary ideas
Available to work first year: May 1 to November 15 and December 15, 2011 to February 25, 2012.
Ranch Schedule
Plan for 2011: Ranch is open for guests May 19 through early November. Reopens for guests December 19- February 21. Peak periods are from mid June through September, and the winter holidays.
During the peak seasons the ranch is open 6 days a week. Workload and hours may very 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, housing and bonus potential.
