Head Chef/Kitchen Manager

Job Overview:

Are you an outgoing, dynamic individual, passionate about hospitality, and great food? We are looking for an enthusiastic, motivated, and creative Head Chef to join our team. You’ll foster a collaborative culture, which will positively impact our program’s experience! You will oversee our Cookhouse, as you lead a team of (1) Sous Chef and (2) Line Cooks, in the preparation of delicious, high quality, daily meals and snacks for approximately 70-80 adult aged guests.

Thunderhead Ranch, a stunning 70,000 acres expanse, lies 10 miles east of Dubois, Wyoming, along the East Fork of the Wind River and is looking for an experienced and qualified Head Chef to organize the kitchen’s activities for the Gerry Spence Method.

The Gerry Spence Method is a personal and professional development program for trial attorneys, started by the legendary, Gerry Spence.

Duties:
- Control and direct the food preparation process and any other relative activities.

- Construct daily menus with new or existing culinary creations ensuring the variety and quality of the servings.

- Oversee, direct, guide, mentor, and schedule the hours for the culinary team: ideally, (1) Sous Chef and (2) Line Cooks.

- This includes directing and planning for the contributions of our student volunteers and interns who will be available to help with mealtime set up and clean up.

- Collaborating with Sous Chef to understand the flow and dynamic of the daily operations.

- Approve the meals/ dishes before they reach the guests.

- Plan and order ingredients according to identified shortages by staying aware of on hand inventory and suppliers/vendor’s available inventory.

- Coordinate with meat delivery schedules with our Meat Providers/vendors, ensuring a steady supply of top-quality proteins.

- Ability to adjust meals for guest’s special dietary needs/restrictions (Gluten Free Options, Vegan Options, Dairy Free Options, etc.).

- Arrange for repairs when necessary.

- Remedy any problems or defects.

- Comply with nutrition and sanitation regulations and safety standards

- Foster a climate of cooperation and respect between culinary team, students, and interns.
Skills:
- Proven experience as a Head Chef.

- Exceptional proven ability of kitchen management.

- Ability in dividing responsibilities and monitoring progress.

- Outstanding communication and leadership skills.

- Up to date with culinary trends and optimized kitchen processes.

- Good understanding of Sysco food ordering application.

- Credentials in health and safety training.

- Knowledge of food safety regulations and best practices.

Compensation Rate: Between $2,500 and $3,000 per cooking week, pending experience, and $1,500 per non-cooking, prep week.

Cooking Weeks: June 30, July 14, July 21, July 28, August 18, August 25

Non-Cooking Prep Weeks: July 7, August 11, Sept 1 (this is a few days to clean the kitchen)

Off Week: August 4

Lodging and meals are provided.

Dates: June 30 through August 31 – Exact days/hours vary by program.

Job Type: Temporary

Pay: $2,500.00 - $3,000.00 per week

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Ability to Commute:

• Dubois, WY 82513 (Preferred)

Ability to Relocate:

• Dubois, WY 82513: Relocate before starting work (Preferred)

Work Location: In person