Luxury Ranch Sous Chef: Breakfast & Lunch Lead

CoolWorks.com - Jobs in Great Places; Wyoming (OH); On-site; USD 54,000 - 72,000; Full time

Benefits offered by this job

Free in Seasonal Housing

Event Gratuities

End of Season Bonus

Job summary

Turpin Meadow Ranch in Moran, Wyoming, seeks an experienced Sous Chef to lead breakfast, lunch, and related programs, reporting to the Executive Chef. The role blends hands-on cooking with kitchen leadership during the winter season and pre-season training starting September 2026.

You will manage line cooking, menu development, inventory, scheduling, and food-cost controls while maintaining high sanitation and safety standards in a high-volume setting.

Qualifications

• Previous experience as a Sous Chef or similar leadership role.
• Strong breakfast and lunch production experience.
• Ability to lead, train, and motivate a culinary team.
• Experience with inventory management, ordering, and food-cost control.
• Strong organizational, communication, and time-management skills.
• Ability to balance administrative duties with hands-on cooking.
• Willingness to work in a fast-paced, high-volume environment.

Responsibilities

• Assist the Executive Chef with oversight of breakfast, lunch, and auxiliary food programs.
• Lead daily kitchen preparation, service, and closing procedures.
• Work hands-on alongside the culinary team during preparation and service.
• Develop and execute seasonal menus reflecting prairie-to-plate philosophy.
• Train, coach, and support culinary team members while maintaining standards.
• Assist with scheduling, daily assignments, and production planning.
• Manage inventory, purchasing, and food-cost controls with the Executive Chef.
• Maintain prep lists, order guides, and inventory records.

Skills

Leadership

Kitchen Management

Food Safety

Staff Training

Communication

Inventory Control

Time Management

Job description

Turpin Meadow Ranch in Moran, Wyoming, seeks an experienced Sous Chef to lead breakfast, lunch, and related programs, reporting to the Executive Chef. The role blends hands-on cooking with kitchen leadership during the winter season and pre-season training starting September 2026.

You will manage line cooking, menu development, inventory, scheduling, and food-cost controls while maintaining high sanitation and safety standards in a high-volume setting.