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EXECUTIVE CHEF

This is an incredible opportunity to show off your high end culinary skills at one of Montana's most unique and luxurious private golfing communities.  The ranch is surrounded by true authentic Montana style, wildlife, and relaxation.  

In short, the Executive Chef will work closely with F&B director, assistant and staff. Assume responsibility for all food ordering, preparation, inventory rotation and delivery for all areas of the ranch.  Hire, train, and supervise all the back of the house employees. Manage all aspects of the kitchen. Plan and implement menus and budgets and apply relevant marketing principles to assure that member expectations are consistently met. The Executive Chef is expected to be creative with specials; reduce employee turnover; maintain food cost and payroll budgets; and meet budgeted productivity while maintaining exemplary products.  The Executive Chef will have strong verbal and written communication skills, the ability to train, motivate, manage and mentor the Kitchen staff and is expected to lead by example by working the line to ensure that the food quality and service meets members and guest satisfaction.

Primary duty is management and coordination of all food production and delivery, work the line to insure proper consistency.

Responsibilities:

Ensure that the kitchen is in compliance with all relevant legislation relating to health and safety, food hygiene regulations, laws and statutory requirements applicable to food service.

Protect the employer, employees, members and guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.

Gain knowledge of all food products, distributors, and vendors. Maintain knowledge of local competition and industry trends.

Develop and implement new menu items, specials and creative theme buffets. Maximize food sales by working with the F&B director to identify and target sales opportunities through unique special, reduction in inventory, special events, theme nights, etc. Must change the menu twice a year.

Establish rapport with members and become familiar with their preferences regarding their favor in dishes to personalize their visits.

Food presentation skills and techniques are of critical importance.  This position must have expert knowledge in these areas and be able to impart this knowledge to staff members.  Have a complete understanding of the coordination of kitchen operations with dining activities.  The important aspect being prompt, correct ordering and pick-up of food, and communication from the servers to kitchen staff regarding the pace of each course.  The Executive Chef works with the F&B Director in setting up the system, which will ensure the best results.  The procedures are constantly reviewed and adjusted when necessary.

Manage all BOH food staff by recruiting, selecting, hiring, orienting, and training, assigning, scheduling, evaluating, supervising performance. time-card approval, and carrying out disciplinary action as needed, in accordance with organizational policies and applicable laws.

Control costs of all food outlets by overseeing the following:

  • all purchasing of food, supplies and equipment
  • estimating product and personnel levels
  • utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws
  • maintain effective inventory and shortage controls
  • perform inventory on a monthly basis
  • tracking expenses including payroll, supplies and maintenance
  • generating monthly inventory report, cost of sales report and other reports as requested by management
  • Maintain walk in clean and organized and locked all the times.

Ensure successful operation of special events, banquets, etc. through regular communication, including but not limited to weekly BEO meetings with F&B director, General Manager, Event Coordinator, and Director of Golf where applicable.

Maintain customer satisfaction and staff productivity and morale by handling their inquiries, concerns or comments and providing solutions; acquiring feedback from customers and staff in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer and staff satisfaction.

Help Manage event operations to ensure proper room preparation, including set up and buffet decorations and look, make sure all BOH are in proper clean uniforms and adhere to company standards.

Implement and support all organizational initiatives and programs requested by management.

Perform other duties as requested.

Job Requirements

  • Food Manager’s Certificate
  • Ensure every employee has food handler card
  • Certified in Food Protection
  • Alcohol Server Certified
  • Culinary Certification
  • Valid driver’s license required
  • First Aid and CPR certified
  • Knowledge of all proper food preparation, storage, sanitation and licensing requirements
  • Excellent communication, leadership and time management skills
  • Create a Safe Working Environment
  • Requires strong organizational skills and the ability to follow up
  • Ability to forecast inventory needs and manage national and local contracts with vendors
  • Must be willing to work a variety of day, evening, holiday & weekend shifts -Can expect to work 6 days most weeks and 55 or more hours per week during the golf season (April to October)
  • Must be flexible to working split-shifts and full shifts, which may exceed 12 hours in duration
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • An energetic personality and a professional demeanor and appearance
  • Computer experience required – required to become proficient in the Jonas system
  • Must be able to stand or walk for long periods of time
  • Ability to lead and direct performance of all BOH staff
  • 3 years’ work experience as a head chef
  • All food must be date stamped that is stored in refrigerator and freezer
  • Effectively motivate staff and to maintain a cohesive team
  • Ability to prioritize and organize work assignments
  • Be able to work with and understand financial information, data and basic mathematical skills such as profit / loss concepts, percentages and variances
  • Must be able to occasionally exert up to 50 pounds of force and able to constantly lift, carry, pull or push up to 20 pounds

This position is full-time, year around.  Candidate will work onsite from March/April until approximately November 1.  Company offers great benefits, including housing options.  

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