Smith Fork Ranch, located approximately 8 miles east of Crawford, Colorado, is a family owned, luxurious, full-service guest ranch. This exclusive and secluded private mountain retreat is seeking an experienced and creative Executive Chef.   

The Smith Fork Ranch straddles the Smith Fork River valley, midway between Aspen and Telluride, CO. Recently ranked by  Andrew Harper’s – Hideaway Report,  Food & Wine, The London Daily Telegraph, Town & Country Travel Magazine,  SFR has also received outstanding reviews from The New York Times and Sundowner Magazine. The Executive Chef will, and should expect to create and receive, far reaching exposure, based upon their culinary talent. SFR’s primary guest season is from Memorial Day to October.

Smith Fork Ranch offers its guests, a true fine dining experience, incorporating regional cuisine... Western Colorado’s finest produce and fruits, with the freshest local game, lamb, pork and trout. The Executive Chef will have the luxury to creatively pair cuisine with superior wines from the Smith Fork Ranch wine cellar, which currently yields over 300 labels – both domestic and international.

Job Description:

The Executive Chef will create cuisine based around fresh game, fish and produce, as it is an integral part of Smith Fork Ranch’s culture. The chef will have access to locally grown fruits and vegetables on a seasonal basis. Having the ability to create seasonal menus, while maintaining a consistent food and labor cost, will be the factors that determine, the EC’s success.     

The selected individual will be responsible for all food operations, of the Smith Fork Ranch, which will include; elegant dinners, gourmet picnics, riverside cookouts, employee meals, etc... and an occasional trout or two, caught by guests. The typical seasonal daily guest count is 26-28. The seasonal staff is typically around 28.  This position is NOT an office chef position and we expect a high degree of hands-on involvement. 

A strong background in staff training and development is also very important. The Executive Chef will report directly to the General Manager.

Job Requirements:  

Creative hands-on experience in a full service, fine dining environment is a must. (Restaurant, Spa, Hotel dining room or Club.) A culinary degree is highly desirable.   

• 5+ years of current and progressive BOH management experience, is a must.
• A solid knowledge of F&B is mandatory.
• Strong knowledge of maintaining a clean, safe, healthy and organized food production area.
• Must have the demonstrated ability to source, secure and purchase product, both locally and regionally.
• A positive attitude and the ability to train, motivate and supervise all aspects of the BOH.         
• Must have demonstrated ability to create, write and implement seasonal menus. 
• Must have strong leadership skills.
• Must be highly motivated.
• Must have the ability to develop and maintain inventory systems.
• Basic computer skills required – Microsoft Word, Excel & Office experience preferred. Developing inventory spreadsheet is a must. 
• Must have internet proficiency.
• Must be creative, and able to introduce, develop and implement new culinary ideas, to the Smith Fork Ranch, over the next 5 years.

Compensation:

A comprehensive compensation package based on experience and skills, will include salary, housing, meals, health benefits, vacation and  bonus potential.

Contact:

Please email  resume, professional references, salary history/expectations and recent photo to: 
Marley Hodgson (owner)  -   marleyhodgson@yahoo.com
and
Andy Adams (General Manager)  -   andy@smithforkranch.com

All candidates, including; women, minorities, and Sous Chefs encouraged to apply. Both year-round and seasonal candidates will be considered.