ABOUT SFR
Smith Fork Ranch straddles the Smith Fork River valley, midway between Aspen and Telluride, approximately 8 miles east of Crawford, Colorado. SFR is a family owned, 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; SFR has been chosen by Andrew Harper’s Hideaway report as one of the top 6 intimate hideaways in America. Additionally, SFR is renowned for its exceptional wine cellar. The ranch caters to a very high-end niche; a clientele that holds its food and wine experience to extremely high standards, and expects them to be met. SFR’s peak guest season runs from June through August.

JOB DESCRIPTION
The Sous Chef position is one of the most important positions at the ranch. Our goal is to operate one of the very best, high-end guest ranches in the USA. This requires that we provide a top shelf, creative, all around 5-star dining experience.

SFR needs a Sous Chef who will work hard to help us and our Executive Chef achieve the overall goal, and who brings the necessary energy, organizational skills and dedication to achieve this challenging task. The Sous Chef will have to wear several hats, and will be expected to work closely with the Executive Chef, General Manager, and Ownership in maintaining and executing the SFR culinary experience. The Sous Chefs primary role is to provide critical support and organization to the Executive Chef and the kitchen as a whole.

The Sous Chef will have the opportunity to work in one of the countries most bountiful food regions, and to help manage a kitchen based on creating cuisine around wild game, fish, local lamb beef, poultry, and fresh fruits and vegetables, as it is an integral part of Smith Fork Ranch’s culture. Having the ability to manage staff and create daily and weekly work schedules, maintaining a weekly inventory of food, order all staple products that are needed by the E.C., visiting farms when the E.C. is unable to get away to buy fresh produce, while maintaining consistent food and labor cost will be the factors that determine the Sous Chefs success. The Kitchen Manager will need strong line cooking skills to help with prep, plating, and cooking of all three meals when necessary.

The selected individual will be responsible for helping in all kitchen operations of the ranch….elegant, plated dinners, casual lunches, gourmet picnic baskets, off-ranch pack trips, streamside cookouts, employee meals, equipment maintenance, inventories, budgeting, training, etc. All dinners are served from a set 3-4 course menu. The summer season typical daily guest count is 26-28. The seasonal staff is 26-28 as well.
This position is NOT an office management position and we expect a high degree of hands-on involvement.

PRIMARY DUTIES
Will include but not be limited to: Food and equipment sourcing and ordering, kitchen scheduling, cost analysis and cost controls, quality assurance, food preparation, kitchen cleanliness, trip food planning and preparation. The Sous Chef will help in maintaining and nurturing SFR’s strong relationship with the local community of farmers, growers and producers (E.C. has most contact with these vendors but the Sous Chef must be familiar with all as well).

SECONDARY DUTIES
Kitchen equipment maintenance (primarily setting up appropriate scheduling and identifying problem areas), event support (Weddings, Culinary Retreats, Saturday Dinners, Sunday Brunch).

JOB REQUIREMENTS
Strong, experienced manager with excellent communication skills, a strong culinary background, outgoing personality, willingness to mingle with guests and possesses a clean, crisp professional appearance a must.

• 2+ years of recent Management experience.
• 3+ years of Sous Chef / Line experience.
• Strong Hot Line skills
• A solid knowledge of F&B is mandatory.
• Strong knowledge of maintaining a clean, safe, healthy and organized food production area.
• Have the demonstrated ability to source, secure and purchase product, both locally and regionally.
• Have demonstrated ability to create daily and weekly work schedules and purchase orders.
• Have a positive attitude and the ability to train, motivate and supervise all aspects of the BOH.
• Have the ability to develop and maintain ordering, inventory and cost control systems.
• Be highly motivated.
• Must have strong leadership skills.
• Basic computer skills and internet proficiency required – (Microsoft Word, Excel & Office experience), Developing inventory spread sheet is a must.
• Wine training/knowledge a plus.
• Interest in the outdoors a plus.
• Must be creative, and able to handle multiple tasks at once, as this position is very demanding (Managing staff, food costs, purchase orders, and cooking when necessary).
• Again, this position is NOT an office management position and we expect a high degree of hands-on involvement.
  

WORK SCHEDULE
Plan for 2009:
Summer through autumn season runs from May 1 (most of the summer staff arrive mid May for training) (first guests arrive May 28) thru Oct 30; with the high peak period being from mid June through August. The first 3 weekends of September are designated for three small, high-end weddings. The next two weekends are devoted to two 4 day culinary retreats. The remainder of October is devoted to Autumn Getaways. This year, for the first time, during the month of October, every Sunday we plan to serve Brunch to the local community. SFR will close for the season at the end of October.
During the summer peak season the ranch is open 7 days a week, work load and hours may very depending on guest occupancy and other issues. During this peak period the Sous Chef will have 1 day off per week, again depending on guest/work load. There may be times when the guest load is particularly high, and days off may be “banked” for future use. Hours per day will vary. This is all based on the management skills of the Sous Chef and Executive Chef. Other times of the year it’s a five day work week. Therefore the ranch will be closed for maintenance, etc., from approximately November through April.

The Sous Chef position is a seasonal 3 ½ month position running approximately from May 15th until August 30th. There is the possibility for employment up to October 5th, this depends on Autumn bookings and will be decided by April 15th.

The Sous Chef reports to the Executive Chef and General Manager of the SFR guest ranch business.

COMPETITIVE COMPENSATION PACKAGE based on experience and skills. Will include salary, all meals, housing and bonus potential.

Please fill out “MANAGEMENT POSITION” job application from employment page on our website, and send along with:
COVER LETTER, RESUME, JOB REFERENCES,
SALARY HISTORY/EXPECTATIONS & RECENT PERSONAL PHOTO(S) to:

SMITH FORK RANCH, PO Box 401, Crawford, CO 81415
Attn. Cameron Davenport, General Manager and Marley Hodgson, owner
Or
E-mail to both: marleyhodgson@yahoo.com
And
cameron@smithforkranch.com