Sous Chef
A Bar A Ranch

Build leadership experience while working with a dynamic culinary team in an amazing location!

A Bar A Ranch is a historic ranch on the banks of the North Platte River in southern Wyoming.

Seasonal
  • summer

Sous Chef

A Bar A Ranch
Location:
Encampment, Wyoming
Wages/Pay:
$15,000.00 - $20,000.00 / season + tips
Experience:
Some experience required
Start Date:
Starts in 3 months. (May 13, 2024)

The Sous Chef is responsible for managing and leading the culinary team, under the direction of the Executive Chef. 

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 dining experience includes cookouts where meals are prepared outdoors over a fire.

Season dates: May 13 to September 25, 2024

Compensation: Monthly salary; potential end-of-season bonus; housing; meals; 401k with company match; use of ranch facilities

Primary duties and responsibilities include:

Daily Operational Oversight (50%)

  • Teach, support, and supervise 10 line cooks in food preparation and execution, ensuring proper techniques and practices are being employed.
  • Manage culinary team including, but not limited to, holding shift meetings, overseeing employee dining, pastry, and children’s program, organizing twice-weekly deep clean, supporting cookout program, and coordinating with Expeditions program.
  • Support food ordering systems, receive and organize food delivery (3x/week), and actively manage, organize, and inventory food storage including two freezers, walk-in cooler, two pantry locations.

Culinary Labor (25%)

  • Prepare high quality food consistently, including beef butchery, labor intensive projects such as sauce making and pickling, and vegetarian dinner offerings.  
  • Support line cooks, employee dining, and kids’ program when necessary.

Planning and Management (25%)

  • Support Executive Chef in administrative responsibilities, including scheduling of culinary team, ordering, and bigger picture outlook and development.
  • Communicate, coordinate, and plan with Food & Beverage Manager and Assistant Manager to ensure cohesion within F&B team.

Qualities we are looking for:

  • Desire to teach, support, and refine inexperienced culinary team.
  • Kitchen experience, kitchen management or management experience a bonus.
  • Natural leader, must feel confident leading a 10-person team across multiple food outlets.
  • Positive attitude – Sous Chef often sets the tone of the day and must take this responsibility seriously.
  • Tolerance for adversity and uncertainty – must be flexible, consistent, and trustworthy.
  • Strong work ethic – long days. 
  • Strong organization skills and attention to detail.
  • Desire to be in a remote Western setting.
  • Continued desire to learn and grow within the role.

All culinary staff work a 6-day work week and must be able to lift/carry at least 40 pounds. Sous Chefs work an average of 10 hrs/day. 

How to Apply

Contact Info