Chef de Cuisine

• Lead and oversee the daily culinary operations of The Cheyenne Club, ensuring exceptional food quality, consistency, presentation, and adherence to food safety and sanitation standards.
• Drive the culinary vision through thoughtful menu design and seasonal menu development, creating innovative dining experiences that reflect the Ranch's commitment to excellence and elevated hospitality.
• Maintain the highest standards of craftsmanship, precision, and execution while delivering refined, memorable guest experiences that exceed expectations.
• Provide detail-oriented leadership in all aspects of kitchen operations, ensuring every plate, every service, and every guest interaction reflects an uncompromising commitment to quality.
• Manage kitchen staffing, scheduling, inventory, ordering, and portion control to support efficient operations and financial goals.
• Train, mentor, and develop culinary team members, fostering a culture of accountability, collaboration, continuous improvement, and culinary excellence.
• Provide hands-on leadership during service, ensuring seamless communication, timely execution, and an exceptional guest experience.
• Monitor food and labor costs, inventory, and waste to support profitability and operational excellence while maintaining the highest culinary standards.
• Collaborate closely with Food & Beverage, Ranch Operations, Guest Experience, and other departments to deliver seamless dining experiences, signature culinary events, private dinners, and memorable guest programming.
• Build strong relationships with other departmental leaders to support the Ranch's farm-to-table philosophy and evolving culinary vision.
• Ensure compliance with company policies, standard operating procedures, health regulations, and workplace safety standards.
  
  

• 5+ years of progressive culinary leadership experience in luxury restaurants, destination resorts, private clubs, or other highly acclaimed fine dining environments.
• Proven ability to create and execute sophisticated seasonal menus while balancing creativity, consistency, and operational excellence.
• Demonstrated experience leading high-performing culinary teams while maintaining exceptional standards of food quality, presentation, and service.
• A meticulous attention to detail with an unwavering commitment to delivering exceptional guest experiences through every aspect of the dining journey.
• Strong knowledge of advanced culinary techniques, menu development, inventory management, cost controls, and kitchen safety practices.
• Excellent organizational, communication, and problem-solving skills with the ability to thrive in a dynamic, guest-focused environment.
• Experience collaborating across departments to create elevated hospitality and culinary experiences.
• Culinary degree or formal culinary training preferred, but equivalent experience will be considered.
• Passion for hospitality, locally inspired cuisine, team development, continuous innovation, and creating unforgettable dining experiences.

What You Can Look Forward To

• Day 1 medical, dental, and vision insurance for all seasonal and full-time associates
• Vacation and Paid Time Off (PTO) with rollover for full-time associates
• Unlimited referral bonuses
• 401(k) with company match after 1 month
• Ranch provided employee housing available at a subsidized rate
• 3 meals per day at no cost to the associate
• Numerous employee engagement activities that contribute to a positive work environment
• Getting to live in a beautiful location with access to hiking, mountain biking, and fishing on neighboring national forest land
• Discounts on hotel rooms, dining, and other travel/entertainment experiences
• Multiple opportunities for growth across our luxury ranch network