Join our wonderful community in a beautiful setting -- on a historic Wyoming guest ranch!
Unique opportunity to live on WY ranch in the summer and travel in the winter--paid year-round!
- year round
- Encampment, Wyoming
- $70,000.00 - $85,000.00 / year + tips
- Previous experience required
- Start Date:
- Starts in 4 months. (Apr 01, 2024)
Job Description: A Bar A Ranch Executive Chef
A Bar A’s Mission: create opportunities for people to make deep connections: with themselves, with others, and with the land, in an authentic Western setting.
The A Bar A Ranch is a historic guest ranch in southern Wyoming’s Medicine Bow Mountains. For more than a century, the ranch has been a summer home-away-from-home for guests and staff from across the country and around the world.
A Bar A is known for the special sense of community that is fostered here, among both guests and staff. With a return rate of over 90%, the ranch is part of family legacies that span generations. Key to this culture are the relationships built among families. The social aspect of the A Bar A experience centers around meals shared with friends and family.
The culinary program at A Bar A supports the authentic Western experience through creative, simple, delicious food that is sourced locally and regionally, when possible. Menus are unpretentious, well-crafted, with a nod to Western traditional favorites. The guest dining experience includes cookouts where meals are prepared outdoors over a fire. The program also focuses on providing healthy and varied meals for the staff team (3/day).
The A Bar A Chef is responsible for overseeing all aspects of the culinary program at the A Bar A. They work full-time on-site May through September and part-time/office work off-site October through April, with year-round salary and benefits. Housing is provided on the ranch during the summer season.
Chef candidates should have a proven track record of successful leadership in a similar setting (e.g., lodge, resort, guest ranch, events catering). The ranch provides meals for approximately 250 people (both guests and staff) per day during the ranch’s operating season.
Pride: Our Chef takes pride in the food they have been creating over the course of their career, as well as the legacy of the culinary program at the A Bar A. They have pride in their team, the guest experience, and their role as a leader and community member.
Passion: Our Chef sees their work as an opportunity to positively contribute to guest families’ and staff members’ lifelong memories. They believe in the power of food to create connections.
Team: The A Bar A is known for its outstanding team of employees who care deeply about supporting one another and working hard for the mission. The Chef is an effective leader who works side-by-side with their culinary team and supports the ranch team as a whole.
Teaching: The A Bar A Chef is first and foremost a teacher who enjoys developing team members’ skills and experience in the kitchen. Our team consists primarily of college-aged seasonal employees who do not have previous culinary experience—but they are ready to learn! The Chef trains a new culinary team each year, instructs and inspires the team, and mentors individuals.
Community: The successful candidate demonstrates a strong desire to be part of the A Bar A’s legacy and an engaged member of the ranch community.
Overall Goals for A Bar A’s Food and Beverage Program:
- Consistent execution of high level of hospitality and service in all areas, including:
- Guest Dining Lodge
- Employee Dining Room (EDR)
- Gopher Hole (Children’s Program)
- Catering/Box Lunches
- Professionalism and best practices in the kitchen, including food safety.
- Effective communication within F&B program and among leadership team members.
- Unified “back of house” and “front of house” teams with focus on collective goals, responsiveness to guest feedback, and consistent quality.
Primary duties and responsibilities:
Year-Round Duties (Report to Ranch Manager, Lissa Howe)
- Support the Ranch Managers and fellow leadership team members (including weekly leadership team meetings during the operating season and monthly meetings the remainder of the year).
- Uphold Ranch policies for staff conduct among the food and dining staff and the staff as a
- Propose and manage food budget and inventory.
- Propose and manage kitchen equipment inventory and expendables budget; order equipment and supplies as needed.
- Assist hiring team with recruiting culinary staff members annually.
- Develop and maintain checklists and other operations manuals and procedural documents that assist the staff in performing their duties.
- Design rotating menus for guests and staff, including recipes with photos and teaching guides.
- Plan, lead, and execute pre-season training program for culinary team that is integrated with FOH (waitstaff) training.
Daily Operational Oversight During Operating Season: (May through September)
- Work closely with F&B Manager to develop and manage a unified team of Food and Beverage employees.
- Participate in/lead weekly meetings with all Food and Beverage team members.
- Participate in/lead daily meetings with F&B Manager, and weekly with F&B Manager and Ranch Managers.
- Oversee, expedite, and participate in food preparation with culinary team (approximately 60% of Chef’s time is spent hands-on during meal preparation).
- Supervise and schedule culinary staff with assistance from Sous Chef(s).
- Create and maintain a supportive, positive, fun, and teaching-oriented kitchen environment.
- Be present and available during all scheduled shifts and important events for guests and
- Support the personal and professional development of the team throughout the season, keeping morale high. This includes regular one-on-one check-in conversations with each team member.
- Order food and supplies for guest and staff meals.
- Maintain high standards of cleanliness and food safety at all times.
- Track, communicate, and accommodate for special dietary needs among guests and staff.
- Organize and oversee the cleaning and efficient operation of all dining and food service areas. This includes daily cleaning, twice-weekly deep cleaning, and continual organization and upkeep of EDR and kitchen.
- Early-May through end of September: onsite at A Bar A Ranch in Wyoming
- 6 days/week (long work-days)
- October through mid-May: off-site, office-based work preparing for the next summer season (with some restrictions to work locations; available for remote and in-person meetings with other leadership team members when needed)
- Part-time/flexible schedule, expect 20 hours per week on average with more hours/week needed in April and October for season preparation and season wrap-up
- Participate in annual off-site leadership team retreat (expenses paid)
- Salary: Annual, divided into 12 pay periods (DOE), range $70K to $85K
- Annual performance bonus opportunity
- Meals, housing, and utilities during the summer season
- Medical and dental benefits
- 401k with company match of up to 6% of annual salary including bonus
- Use of ranch facilities (horses, tennis, swimming, golf, fly-fishing, shooting ranges, etc.)
- Paid vacation (outside of the operating season)