Executive Chef

The Ranch at Rock Creek Department: Culinary / Food & Beverage Reports To: General Manager FLSA Status: Exempt — Executive/Administrative exemption Compensation: Competitive salary commensurate with experience, plus full benefits and complimentary on-site housing BACKGROUND The Ranch at Rock Creek is the world’s first Forbes Five Star luxury guest ranch — a remote, four-season destination set against southwestern Montana's Sapphire Mountains, and a member of Leading Hotels of the World. Leading the culinary program here means shaping the identity of a property held to some of the highest standards in the industry, for a close-knit team and a guest base that expects nothing less. The Executive Chef leads all aspects of The Ranch's culinary operations — menu creation, food quality and consistency, cost and inventory control, and team development — while ensuring an exceptional dining experience across every outlet and event. This role partners closely with the General Manager and serves as a member of the Senior Leadership Team, leading a culinary team that scales to 30+ members atpeak season. ESSENTIAL DUTIES AND RESPONSIBILITIES Culinary Operations & Menu Development Create, develop, and continuously refine menus reflecting the property's luxury standards and seasonal availability. Ensure consistency in food quality, preparation, and presentation across all dining outlets. Maintain awareness of current culinary trends and integrate them into the dining experience where appropriate. Oversee the staff meal program in a manner that creates a positive experience for our team Create a culinary experience for our guests that is positive and in alignment with the vision of the Ranch and focused on local Montana ingredients. Operational Excellence & Cost Control Manage all kitchen operations, ensuring compliance with health, safety, and sanitation regulations. Implement and monitor food and labor cost controls to align with budget goals. Oversee inventory management processes, ensuring optimal stock levels and minimal waste. Collaborate with Food & Beverage leadership to streamline operations and align kitchen practices with property goals. Team Leadership & Staff Development Recruit, train, and mentor culinary staff — including seasonal scaling to a team of 30+ at peak — fostering a culture of professionalism and continuous improvement. Conduct regular performance reviews and provide coaching to maintain high culinary and service standards. Partner with Human Resources on training programs focused on food safety, culinary skills, and guest service. Guest Experience & Event Support Partner with the Events team to develop custom menus for special events, banquets, and private dining. Engage with guests as appropriate, incorporating feedback into future offerings. Coordinate with the front-of-house team to ensure a seamless guest experience. Metrics, Reporting & Sustainability Monitor key performance indicators, including food cost percentage, labor efficiency, and guest satisfaction scores. Prepare and present financial and operational reports to the Senior Leadership Team. Support sustainability initiatives, including farm-to-table practices and kitchen waste reduction. EDUCATION/EXPERIENCE High school diploma or equivalent required; culinary degree or certification preferred. 5+ years of experience as an Executive Chef or Executive Sous Chef in a luxury resort or fine dining establishment. Strong understanding of inventory management, food cost analysis, and labor control. Proficiency in Microsoft Office (Outlook, Excel, Word) and familiarity with POS and inventory software. SPECIAL SKILLS/EQUIPMENT Strong leadership skills, with the ability to inspire and develop a high-performing culinary team. Exceptional problem-solving and decision-making ability in a fast-paced environment. Excellent verbal and written communication skills, with fluency in English. Ability to perform mathematical calculations for budgeting and cost control. Phy…

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