Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) Plan
Paid Time Off
Wellness Program
bonus program
Job Description
The remote luxury ranch located in the picturesque wilderness of Wyoming offers an unparalleled opportunity for culinary professionals seeking to merge their passion for food with an extraordinary environment. This premier destination is dedicated to delivering exceptional hospitality and culinary excellence amidst the breathtaking landscape that Wyoming is renowned for. Known for its close-knit, high-performance culture, the ranch prides itself on maintaining the highest standards of food quality while fostering a supportive and immersive guest-facing atmosphere. Employees here not only contribute to crafting unforgettable dining experiences but also thrive in a setting that celebrates nature, tranquility, and exclusivity far removed from the typical bustling city life.
The role of the Sous Chef at this luxury ranch is pivotal in upholding and advancing the culinary vision established by the Executive Chef. The Sous Chef acts as the backbone of the kitchen operations, ensuring all food preparation adheres to premium quality standards, with an emphasis on fresh, seasonal ingredients and sophisticated seasonal techniques appropriate for every outlet or event. This position involves leadership responsibilities including recruiting, training, and managing the culinary team, keeping the kitchen running efficiently and harmoniously. Beyond the routine responsibilities of managing food prep and overseeing kitchen standards, the Sous Chef collaborates actively with multiple departments such as Sales and Food & Beverage marketing to support the ranch's broader operational goals. The role demands exceptional organizational skills to execute menu planning, inventory management, and food cost monitoring to balance quality with profitability effectively.
This is a highly active role suited for individuals who favor hands-on engagement over an office-based position. The successful candidate will be comfortable with the physical demands of running a busy kitchen and have a clear commitment to food safety standards, compliance with health regulations, and continuous process improvements. The remote nature of this ranch enhances the exclusivity of the position and appeals to professionals who value living and working in a scenic, serene environment—a rare chance to grow professionally while experiencing the unique lifestyle Wyoming has to offer.
The compensation package reflects the value this establishment places on culinary expertise and leadership, with an excellent base salary complemented by a generous bonus program. Employees are supported from day one with comprehensive medical, dental, and vision insurance. Financial well-being is further enhanced through a 401(k) plan with employer contributions and additional benefits such as a complimentary associate wellness program and paid time off. Altogether, working as a Sous Chef at this remote luxury ranch combines professional growth, competitive compensation, and a deeply rewarding work environment promoting balance and well-being.
The role of the Sous Chef at this luxury ranch is pivotal in upholding and advancing the culinary vision established by the Executive Chef. The Sous Chef acts as the backbone of the kitchen operations, ensuring all food preparation adheres to premium quality standards, with an emphasis on fresh, seasonal ingredients and sophisticated seasonal techniques appropriate for every outlet or event. This position involves leadership responsibilities including recruiting, training, and managing the culinary team, keeping the kitchen running efficiently and harmoniously. Beyond the routine responsibilities of managing food prep and overseeing kitchen standards, the Sous Chef collaborates actively with multiple departments such as Sales and Food & Beverage marketing to support the ranch's broader operational goals. The role demands exceptional organizational skills to execute menu planning, inventory management, and food cost monitoring to balance quality with profitability effectively.
This is a highly active role suited for individuals who favor hands-on engagement over an office-based position. The successful candidate will be comfortable with the physical demands of running a busy kitchen and have a clear commitment to food safety standards, compliance with health regulations, and continuous process improvements. The remote nature of this ranch enhances the exclusivity of the position and appeals to professionals who value living and working in a scenic, serene environment—a rare chance to grow professionally while experiencing the unique lifestyle Wyoming has to offer.
The compensation package reflects the value this establishment places on culinary expertise and leadership, with an excellent base salary complemented by a generous bonus program. Employees are supported from day one with comprehensive medical, dental, and vision insurance. Financial well-being is further enhanced through a 401(k) plan with employer contributions and additional benefits such as a complimentary associate wellness program and paid time off. Altogether, working as a Sous Chef at this remote luxury ranch combines professional growth, competitive compensation, and a deeply rewarding work environment promoting balance and well-being.
Job Requirements
- High school diploma or equivalent
- Previous experience as a sous chef or equivalent culinary management role
- Proficient in food safety practices and compliance
- Ability to lead and motivate a team
- Capacity to work in a remote location
- Willingness to engage in hands-on kitchen duties
- Commitment to maintaining quality and profitability standards
Job Qualifications
- Valid food handler card
- Hands-on culinary leadership experience
- Experience managing culinary staff
- Knowledge of food safety and health regulations
- Skilled in menu creation and inventory management
- Strong organizational and communication abilities
Job Duties
- Support the Chef in developing and representing all food, beverage, and service of the department
- Interview, hire, train and manage all culinary staff on a daily basis
- Ensure knowledge and compliance with local health department, Corporate HACCP, Food Safety SOPs, and Federal Guidelines
- Organize, oversee and manage all food prep operations in daily operations
- Create menus, recipes, and use records
- Organize and execute menu implementation lists and timelines
- Ensure success of the kitchen brigade and station assignments following SOPs
- Support Food and Beverage marketing and sales programs
- Execute accounting procedures including checkbooks, invoice processing, payroll, inventories, and P&L critiques
- Check freshness of foods and ingredient quality
- Monitor food-related expenses and budget levels
- Monitor guest corporate feedback scores
- Foster cooperation and respect among coworkers
- Mentor associates for career development and advancement
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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