Blixt & Co, a luxury hunting and shooting company in Teton Valley Idaho , is seeking an ambitious chef to craft and execute a culinary vision and experience. Based in the majestic Teton Valley, the executive chef and their team will be responsible for all aspects of the culinary experience. The culinary team is responsible for feeding 20-50 guests three meals per day, as well as additional service , in multiple venues including rural camps for an 8 month high season. Freedom in the slow season will allow for time off and travel. The Culnliary team will have creative freedom , to design a fine dining program for the groups arriving for a classic European shoot as well as specialty events, workshops and traveling guest experiences. Open opportunity for culinary programming and product development. Additionally, visions for off season dining would be considered. The chef will help recruit the culinary team with assistance from the general manager and ownership. The high season provides guest service for 17+ hours a day for a high end customer base. Executive Chef will be required to ensure ample team members and scheduling that allows the team to perform at the highest level. Collaboration and flexibility are essential qualities for the position as locations, unpredictable environments and the nature of the guest experience require nimble and p ositive response and strong leadership under pressure . Considered a part of a small leadership team, an ideal candidate will have the ability to build something new, respect the traditions that make us who we are, find solutions to challenges, communicate effectively, laugh easily, teach and learn and understand our passion and stand shoulder to shoulder with the world's best. Housing available. Multiple benefits including medical insurance and matching 401(k)

Duties and Responsibilities:

Manages all day to day operations of the kitchen. Recruits, supervises and manages employees. Responsible for menu development, implementation and management of culinary team to effectively accomplish and present an exceptional culinary experience Scheduling for all shifts as it relates to the kitchen and kitchen team Ability to navigate changes and adaptations required by remote locations and unpredictable timing Willing and able to manage equipment including repairs, cleanliness and maintenance Understands employee positions well enough to perform duties in employees' absence. Ensures and maintains the productivity level of employees. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within team. Celebrates successes by publicly recognizing the contributions of team members. Leads shifts while personally preparing food items and executing requests based on required specifications and guest needs Supervises and coordinates activities of cooks and workers engaged in food preparation. Develops, designs, or creates new applications, ideas, relationships, systems or products, including artistic contributions. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Develop systems, methods and procedures for consistent operations Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Culinary skills to create a fine dining experience in a range of environments

Physicality Requirements:

75%-Stands during shift. 75%-Reaches, bends, and stoops frequently. 25%- Seated for completing administrative responsibilities and meetings. Ability to lift a minimum of 40 lbs. The ability to carry and transport heavy trays and chafing dishes. Must be in good general health and demonstrate stability. Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints. Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat.

Pay:

$3,500.00 - $5,500.00 per month

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off

Experience:

Culinary Leadership:

5 years (Required) Proffessional kitchen : 10 years (Required)

Work Location:

In person