Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR Vision: Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

Position Summary: The Executive Chef Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Accountable for overall success of the daily kitchen operations. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., special events, ranch events, restaurant, saloon, and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Position Qualifications: To perform this job successfully, the Executive Chef must be able to perform each essential duty and responsibility in a safe and satisfactory manner, must be punctual and have a good attendance record and have reliable means of transportation to work. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• College degree and/or culinary experience in a high-volume, full-service restaurant or Culinary Program Curriculum; or equivalent combination of education and experience.
• Minimum of 5 years’ experience running multiple outlets
• Minimum of 5 years’ experience as an executive chef
• Food handler certification
• Trained in knife skills and basic kitchen equipment.
• Ability to multitask under pressure and the ability to establish a positive rapport with many types of personalities.
• Ability to read and interpret documents in English such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals.
• Ability to write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
• Ability to speak effectively in English before groups such as customers or employees.
• Sufficient computer skills that will allow them to be able to use, in a proficient manner, Company-issued software programs implemented at the hotel, including but not limited to the following: Email, ADP and kitchen related software or equipment.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to troubleshoot and problem solve quickly

Position Duties include, but not limited to:

• Leads kitchen management team and provides direction for all day-to-day operations.
• Understands employee positions and is able to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrates new cooking techniques and equipment to staff.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards, following proper handling and use of right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Provide "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item being consistent in specifications and presentation.
• Train kitchen staff by modeling and teaching them the correct way to do things.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Responsible for the supervision of all kitchen staff, cooks, and dishwashers, ensuring all tasks are completed efficiently and properly, and use of proper cleaning and sanitation procedures.
• Ensure that kitchen staff follow and complete kitchen checklists and prep lists.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu, giving special attention to special requests and allergies.
• Ensure compliance with our standard portion size, cooking methods, quality standards and kitchen rules, policies, and procedures. Ensure use of proper utensils when serving food; weigh when needed; measure properly when following recipes.
• Ensure prevention of spoiling and food contamination by following proper sanitation practices and ensuring compliance with policy and health regulations.
• Ensure food quality standards are being followed by checking food temperatures and occasionally tasting food for consistency.
• Deals with the public, customers, employees, community member and government officials with tact and courtesy, fostering positive relationships and maintaining an appropriate level of community public affairs involvement
• Ensure full compliance to Company’s operating controls, SOP’s, policies, procedures, and service standards.
• Work with the Human Resource Director to establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labor regulations.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• Must be able to work when needed which may include nights, weekends, and holidays.