Goodwin Recruiting
Sous Chef – Remote Luxury Ranch in Wyoming
Bring your culinary leadership to a premier destination surrounded by Wyoming’s breathtaking wilderness. As a Sous Chef, you’ll uphold the highest standards of food quality and hospitality while coaching a talented team in an immersive guest‑facing environment. This is a rare chance to thrive in a close‑knit, high‑performance culture far from the crowds.
Sous Chef Benefits & Compensation
Excellent base salary with generous bonus program
Medical, dental, and vision insurance effective Day 1
401(k) plan with employer support
Complimentary associate wellness program
Paid time off (PTO)
Sous Chef Requirements & Qualifications The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served, including any associates or vendors feeding supporting the Chef and following the set directions in all areas of F&B. They direct kitchen staff and manage all food‑related concerns or topics on behalf of the Executive Chef.
Support the Chef in developing and representing all Food, Beverage, and Service of the Department, creating a culture of continuous learning and training with an emphasis on high‑quality, fresh ingredients, seasonal techniques, and appropriate preparations for each outlet or event, balancing quality and profit.
Interview, hire, train, and manage all culinary staff on a daily basis.
Maintain knowledge of all local health department, corporate HACCP, and Food Safety SOPs, as well as Federal guidelines, ensuring continuous compliance.
Organize, oversee, and manage all food‑prep operations in daily operations.
Create menus, recipes, use records, and help organize and execute menu implementation lists and timelines.
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOPs and directives, utilizing all daily forms and functions of WLW.
Support the Chef, Sales Department, E.M., and FOH outlets in food‑and‑beverage marketing and sales programs.
Execute accounting procedures required, not limited to F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques as assigned.
Check freshness of foods and ingredients, ensuring all recipes and portion‑use records are followed.
Monitor all food‑related expenses and ensure budgeted levels are achieved.
Monitor all guest corporate feedback scores and seek positive influence on rankings.
Foster a climate of cooperation and respect between coworkers.
Mentor all associates for career development and advancement.
Sous Chef Preferred Background & Skills
Valid food handler card.
Hands‑on mindset—this is not an office role.
Desire to live and work in a remote, scenic location.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Staffing and Recruiting
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Sous Chef Benefits & Compensation
Excellent base salary with generous bonus program
Medical, dental, and vision insurance effective Day 1
401(k) plan with employer support
Complimentary associate wellness program
Paid time off (PTO)
Sous Chef Requirements & Qualifications The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served, including any associates or vendors feeding supporting the Chef and following the set directions in all areas of F&B. They direct kitchen staff and manage all food‑related concerns or topics on behalf of the Executive Chef.
Support the Chef in developing and representing all Food, Beverage, and Service of the Department, creating a culture of continuous learning and training with an emphasis on high‑quality, fresh ingredients, seasonal techniques, and appropriate preparations for each outlet or event, balancing quality and profit.
Interview, hire, train, and manage all culinary staff on a daily basis.
Maintain knowledge of all local health department, corporate HACCP, and Food Safety SOPs, as well as Federal guidelines, ensuring continuous compliance.
Organize, oversee, and manage all food‑prep operations in daily operations.
Create menus, recipes, use records, and help organize and execute menu implementation lists and timelines.
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOPs and directives, utilizing all daily forms and functions of WLW.
Support the Chef, Sales Department, E.M., and FOH outlets in food‑and‑beverage marketing and sales programs.
Execute accounting procedures required, not limited to F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques as assigned.
Check freshness of foods and ingredients, ensuring all recipes and portion‑use records are followed.
Monitor all food‑related expenses and ensure budgeted levels are achieved.
Monitor all guest corporate feedback scores and seek positive influence on rankings.
Foster a climate of cooperation and respect between coworkers.
Mentor all associates for career development and advancement.
Sous Chef Preferred Background & Skills
Valid food handler card.
Hands‑on mindset—this is not an office role.
Desire to live and work in a remote, scenic location.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Staffing and Recruiting
#J-18808-Ljbffr