Sous Chef – Remote Luxury Ranch in Wyoming

Bring your culinary leadership to a premier destination surrounded by Wyoming’s breathtaking wilderness. As a Sous Chef, you’ll uphold the highest standards of food quality and hospitality while coaching a talented team in an immersive guest-facing environment. This is a rare chance to thrive in a close-knit, high-performance culture far from the crowds.

Sous Chef Benefits & Compensation

• Excellent base salary with generous bonus program
• Medical, dental, and vision insurance effective Day 1
• 401(k) plan with employer support
• Complimentary associate wellness program
• Paid time off (PTO)

Sous Chef Requirements & Qualifications

The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.

The following is a sample list:

• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.

• Interview, hire, as directed & train and manage all culinary staff on a daily basis

• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance

• Help Organize, Oversee and Manage all Food prep operations in Daily Operations

• Help Create all menus, recipes, use records,

• Help organize and execute menu implementation list and timelines

• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW

• Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs

• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned

• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed

• Monitor all Food related expenses and ensure budgeted levels are achieved

• Monitor all guest corporate feedback scores and conspire for positive influence on rankings

• Foster a climate of cooperation and respect between coworkers

• Mentor all associates for career development and advancement

Sous Chef Preferred Background & Skills

• Valid food handler card
• Hands-on mindset—this is not an office role
• Desire to live and work in a remote, scenic location