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Sous Chef
Smith Fork Ranch is a full-service, luxury guest ranch, located midway between Aspen and Telluride Colorado.
Lauded by Food & Wine Magazine, The London Daily Telegraph, Town & Country Travel Magazine, The New York Times and Sundowner Magazine. SFR has been chosen by Andrew Harper's Hideaway report as one of the top six intimate hideaways in America. The ranch caters to a very high-end niche; a clientele that holds its food and wine experience to extremely high standards.
Job description:
The Sous Chef position is one of the key positions at the ranch. We operate one of the very best, high-end guest ranches in the USA, that requires a creative, all around five-star dining experience.
This individual will work to achieve this overall goal -- someone with energy, organizational skills and dedication. The primary role of the sous chef is to provide critical support to the Executive Chef and the kitchen staff as a whole.
The Sous Chef will work in one of our country's most bountiful food regions, and create cuisine based around wild game, fish, local lamb beef, poultry, and fresh fruits and vegetables from our own farmstead garden. Important factors in success are: ability to manage staff and create daily/weekly work schedules; maintain weekly inventory of food; order all staple products; assist Executive Chef in purchasing fresh produce from local farms; and help maintain consistent food and labor costs. The sous chef will need strong line cooking skills and help with prep, plating, and cooking of all meals.
This individual will assist in all kitchen operations, from elegant plated dinners, to casual lunches, gourmet picnic baskets, off-ranch pack trips, streamside cookouts, employee meals as well as equipment maintenance, inventories, and budgeting. Most dinners are served from a set 3-4 course menu. The summer season typical daily guest count is 20-26. Seasonal staff is 18-20.
Responsibilities include:
Hands-on cooking duties
Food and equipment sourcing and ordering
Kitchen scheduling
Assist with cost analysis and cost controls
Quality assurance
Kitchen cleanliness
Help nurture strong relationship with local farmers, growers and producers
Kitchen equipment maintenance
Special event support
Requirements:
Creative, hands-on experience in a full-service, fine dining environment is a must (restaurant, hotel, destination lodge or resort). Strong culinary background; outgoing personality; and willingness to interact with guests is important. Clean, crisp professional appearance is a must; culinary degree is highly desirable.
Two or more years of recent management experience
Three or more years of Sous Chef / Line experience
Strong hot line skills
Solid knowledge of food and beverage
Ability to maintain a clean, safe, healthy and organized food production area
Ability to source, secure and purchase product, both locally and regionally.
Ability to create work schedules and purchase orders.
Positive attitude and ability to help train, motivate and supervise back of the house.
Ability for ordering, inventory and cost control systems.
Highly motivated with positive attitude.
Strong leadership skills.
Computer skills / internet proficiency
Wine training/knowledge a plus
Strong appreciation of farm-to-table culinary approach
Desire to live in a remote area; enjoy outdoor activities
Creative, multi-tasker
Available to work May 1 to mid November; Mid December to February 25
Ranch Schedule - 2011
Summer through autumn season: May 1 to early November. Mid December through President's Day weekend.
For peak periods from mid June through September and the winter holidays, ranch is open six days/week.
Sous Chef reports to the Executive Chef and General Manager
Compensation
Competitive compensation based on experience and skills. Includes meals and housing on ranch.
