What are the responsibilities and job description for the Executive Chef position at The Retreat at Silvies Valley Ranch?
Job Overview
The Executive Chef is the culinary leader responsible for overseeing all aspects of a scratch-made kitchen, ensuring the preparation and presentation of exceptional dishes that highlight our ranch-raised beef and chevon, local ingredients, and artisanal baked goods. The Executive Chef inspires and manages a high-performing culinary team, coordinates with the front-of-house staff to ensure seamless service, ensures the highest standards of food quality and safety, and collaborates with management and owners to create memorable, farm-to-table experiences that delight discerning guests.
Key Responsibilities
- Lead all aspects of kitchen operations, including menu development, food preparation, presentation, and quality control.
- Expertly prepare ranch-raised beef and chevon using proper butchery, precise temperature control, sous vide methods, and a range of advanced cooking techniques to ensure exceptional flavor, tenderness, and consistency.
- Produce sourdough bread and desserts daily, demonstrating consistent baking techniques.
- Create innovative, seasonal menus that showcase our ranch-raised beef, chevon, and locally sourced ingredients.
- Oversee procurement, inventory management, and cost control to maximize efficiency and minimize waste.
- Hire, train, and manage kitchen staff, fostering a positive and collaborative work environment.
- Maintain the highest standards of food safety, sanitation, and compliance with health regulations.
- Collaborate with GM and owners to develop culinary experiences that reflect our brand and enhance guest satisfaction.
- Expertly craft special dining events, private dinners, and catering for weddings or corporate events.
- Monitor industry trends and incorporate new culinary techniques, sustainability practices, and guest preferences into our offerings.
Qualifications
- Formal culinary training (or equivalent background), plus minimum 5 years of progressively senior kitchen experience in luxury or resort settings.
- Strong technical cooking skills across a variety of cuisines
- Excellent interpersonal and communication skills; comfortable engaging with guests of all ages and backgrounds.
- Proven leadership and team-building skills, with the ability to recruit, train, mentor, and lead a kitchen staff — and to collaborate across departments (lodging, events, guest services).
- Valid driver's license and clean driving record required.
- Flexible availability, including weekends, holidays, and evenings as required.
- Passion for Western culture, outdoor experiences, golf, and luxury hospitality.
What We Offer
- Competitive wage
- Guest gratuities ranch wide auto gratuity shared tip pool
- End of season bonus program
- Housing assistance
- Unlimited golf play on all courses
- Discounted ranch activities (spa, ranch tours, horseback riding, etc.)
- Opportunities for career growth within a premier hospitality environment
Pay: $65, $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $75,000