Head Chef
Wind River Ranch and Ministries

Head Chef needed at Christian Family Dude Ranch outside Rocky Mountain National Park!

Wind River Ranch is located at 9200 feet just seven miles from charming Estes Park, CO.

Seasonal
Location:
Estes Park, Colorado
Experience:
Previous experience required
Start Date:
Job starts in about 2 months (Apr 16, 2018)

Do you love the mountains and love to cook?  You may be exactly who we are looking for!

Wind River Ranch is a Christian Family Guest Ranch in Estes Park, CO providing families with an all-inclusive vacation experience in a Christ-centered, family-friendly environment.  We ride horses, hike, fly fish, explore Rocky Mountain National Park, enjoy the climbing wall and zip-line, kayak, and spend days in the drop-dead gorgeous mountains of Northern Colorado! 

The head chef position at Wind River Ranch is typically staffed by an individual who has extensive experience, currently attending or graduated from culinary school and is actively pursuing a career in food service.  The chef is responsible for ordering food, complying with the budget, helping to set the menu, and utilizing three assistant chefs to prepare meals.

The chef must be detail oriented, have excellent skills, be creative in using leftovers, lead the kitchen staff, and set a tone of teamwork, service, and hopefully fun in the kitchen.

As with all of our positions, an active and mature faith in Jesus Christ is the most important ingredient for a successful staff member.  This is a seasonal position.

The responsibilities of the head chef include but are not limited to:

The head chef is responsible for opening up the kitchen in mid to late April, cleaning as needed and setting up machine services and installments, a list will be provided for companies and numbers to contact. Stocking the kitchen and cooking for volunteer weeks which start the beginning of May, running up to the end of the month when we start our guest season. Cooking for volunteer weeks is the time to test out recipes and flesh out the menu, prepping what you can for the start of the season. Organization, lists, and knowledge of portion control is key to not over or under-ordering product. We have limited fridge and freezer space but plenty of dry storage. Everything we order is through Sysco except for our coffee, which we order from a local roaster out of Boulder, so keeping track of coffee bean levels are really the only separate thing to keep track of. You will also work with the head housekeeper to order whatever they need such as paper goods and some cleaning chemicals.

Daily tasks include:

  • You must be self-motivated, efficient, keep a clean workspace, and be organized. 
  • Managing the three other kitchen staff; a prep cook, breakfast cook, and sous chef as well as the 3-4 wait-staff
  • Prepping and cooking for lunch and dinners making sure they get put out on time
  • Taking inventory and placing food orders three times a week
  • Tracking the budget
  • Teaching the wait-staff basic knife skills and mandolin safety to be able to prep for the salad bar and kid’s corner which gets put out every day
  • Delegate and give directions clearly and concisely
  • Keeping track of weekly guest numbers and changing proportions accordingly
  • Accommodating special dietary needs and being sure to check ingredient lists whenever a guest is legitimately allergic

Conference season:
September and early October we have our conference season, consisting of 35-40 guests, all adults. It’s a good time of the season to change up the menu and have fun with it but also trying to use up as much foodstuffs as possible before the end of the season. We tend to be short staffed in September so it’s all hands on deck, most likely changing the kitchen schedule as well to make up for any kitchen staff that may leave early.

Shut down:
During the last conference week, you will start to work on shutting down the kitchen. There is a shutdown list that you will be able to refer to. Have servers do a deep clean of the dining room and cocoa cabana as well. It’s the head chef’s responsibility to schedule machine pickups and last minute equipment services as well as scheduling a hood cleaning. Once you are done cooking for staff and last minute volunteers, you’ll coordinate with the director when that will be, you should be able to completely shut down the kitchen in a day or two, notifying the head of maintenance when the building can be winterized.

How to Apply

Email Aaron Scarborough at aaron@windriverranch.com to submit your cover letter, resume and to request an application.

Contact Info