Lead Kitchen/BOH Manger

KITCHEN MANAGER / LEAD COOK Ranch House Redemption — Fullerton, North Dakota $38,000 Salary Quarterly Profit Sharing Relocation strongly encouraged. Population: about 60. Ambition: considerably larger. We're looking for someone willing to do something a little unusual. Come to a tiny North Dakota farming community. Take over a real restaurant kitchen. Build an exceptional menu. Cook your ass off. And help us turn an old-town restaurant into The Best Little Restaurant in the Middle of Nowhere. This is not a corporate kitchen. There is no regional chef sending you a binder. There isn't a 75-item menu you're forbidden to change. And we're not looking for someone to simply stand on the line and make somebody else's food. We want you to help create the food people drive to Fullerton for. --- THE RESTAURANT Ranch House Redemption sits in the old Fullerton State Bank, a brick building constructed in 1916. The bank failed in 1930. The building became a bar in 1937. It eventually became the Ranch House and developed a reputation for food—especially ribs—that brought people in from surrounding communities. Then, in 2000, much of the restaurant was destroyed by fire. The community rebuilt it. The old bank survived. So did the original vault. And now we're building its next chapter. 1916 — The Bank. 1937 — The Bar. 2000 — The Fire. 2026 — The Redemption. Our philosophy is simple: Where Hunger Meets Heritage. --- THIS IS YOUR KITCHEN. We're looking for a working Kitchen Manager / Lead Cook. And when we say working, we mean it. You're going to cook. A lot. This isn't a clipboard position. You will be the primary culinary operator of Ranch House Redemption. But here's what makes the position different: You get to help build the menu. Our goal is approximately 15–20 exceptional core items. Not 75 mediocre ones. We want a tight, profitable, craveable menu built around food people genuinely want to drive for. Great burgers. Excellent sandwiches and supper food. Signature appetizers. A few exceptional entrées. Our established rib tradition. One or two desserts worth saving room for. Rotating specials that give you room to play. And a few things that can only be found at Ranch House Redemption. We already have the identity. You help us create the food that lives up to it. --- THE RULES OF THE MENU There aren't many. But they matter. Everything needs to be really damn good. Ingredients should work intelligently across multiple dishes. Recipes need to be repeatable. Portions need to be consistent. Food costs need to make sense. Prep needs to make sense. A Wednesday night crew needs to be capable of producing the same plate as Saturday night. And if an item doesn't sell, doesn't make money, or isn't excellent? It doesn't deserve space on the menu. You'll have significant creative freedom inside those guardrails. We're not interested in culinary school theatrics or pretentious food. We're interested in the plate hitting the table and somebody saying: “Holy crap. This came out of Fullerton?” That's the standard. --- WHAT YOU'LL OWN You'll be responsible for the kitchen from the kitchen door backward: - Cooking and leading regular service - Developing and refining the 15–20 item core menu - Creating standardized recipes and portions - Menu costing and food-cost control - Prep systems - Ordering and inventory - Ingredient cross-utilization - Waste reduction - Kitchen labor - Food quality and consistency - Cleanliness and food safety - Specials and limited features - Training kitchen staff - Developing at least one reliable relief/secondary cook That last one matters. We don't want you working seven days a week. We don't want you becoming trapped by the kitchen you helped build. Run the kitchen. Don't become a prisoner of it. Your job is not merely to be indispensable. Your job is to build a kitchen that works because you built it correctly. --- THE MONEY $38,000 annual salary. But we don't want your upside to stop there. Quarterly profit sharing. If you help make Ranch House more successful, you should participate in that success. Profit sharing will be tied to measurable things you can actually influence, including restaurant profitability, food cost, waste, kitchen labor, consistency, operational performance and sales. Control costs. Build great food. Develop a strong kitchen. Help us increase sales. And when Ranch House wins, you win too. We're not promising imaginary six-figure bonuses. We're offering a real opportunity to help build something profitable and share in what you help create. --- YES, WE'RE SERIOUS ABOUT RELOCATION. Fullerton is small. Very small. If you're looking for traffic, nightlife, chain restaurants and 150,000 neighbors, this probably isn't your move. But maybe you're looking for something else. Maybe you're tired of spending half your paycheck on rent. Maybe you're tired of corporate kitchens. Maybe you're tired of being Chef #4 underneath three other chefs. Maybe you'd rather know your customers. Maybe you'd like some room to breathe. Maybe you'd like to live somewhere where people still wave when they pass you. Maybe you've always wanted to run your own kitchen but haven't wanted—or been able—to risk hundreds of thousands of dollars buying your own restaurant. That's what makes this opportunity different. You don't have to buy the restaurant. You don't have to take out the loan. You don't have to put your house on the line. But you get the opportunity to help build the kitchen almost like it were your own. Fullerton is surrounded by North Dakota farm and ranch country, and Ranch House Redemption intends to become a reason people from considerably farther away make the drive. We aren't looking only for somebody who already lives nearby. We are specifically interested in the person who's willing to move here because this sounds like the adventure they've been waiting for. If that's you, talk to us. --- WHO WE'RE LOOKING FOR Restaurant cooking experience is important. Lead cook, sous chef or kitchen-management experience is preferred. Culinary school is welcome. It is not required. We're considerably more interested in whether you can: Cook. Lead. Cost a menu. Control a kitchen. Teach somebody else. Keep your cool when the rail fills up. Understand that profitability matters. Take pride in putting out the same excellent plate fifty times. And create food people remember. We want somebody with ideas. Somebody with standards. Somebody who sees a nearly blank menu and thinks: “Give me the kitchen.” --- AND THERE'S MORE TO THIS PLACE THAN THE FOOD. There's a 110-year-old bank vault inside the restaurant. We're building an experience around it called: MAKE A WITHDRAWAL. There's also something called: THE COMBINATION. We're not explaining that in a job posting. Every bank has its secrets. You'll find out when you get here. --- COME BUILD SOMETHING. We're not looking for someone to maintain what Ranch House has always been. We're looking for someone who respects what came before—and wants to help determine what comes next. We want people driving an hour for dinner. We want Rib Night packed. We want customers bringing their friends back because they can't believe where they just ate. We want people saying: “We're going to Fullerton tonight.” And we need somebody exceptional running the kitchen to make that happen. Ranch House Redemption Fullerton, North Dakota The Best Little Restaurant in the Middle of Nowhere. Where Hunger Meets Heritage. If you've ever wanted to take ownership of a kitchen, create the menu, build a team, and see what happens when somebody finally gives you room to run— Come to Fullerton. This is your kitchen.

Pay: $38,000.00 - $44,000.00 per year

Work Location: In person

Salary : $38,000 - $44,000