We're looking for a cook who wants to keep learning and take an active role in the kitchen. Our nightly tasting menu draws from wild and cultivated ingredients found throughout the Ranch's gardens, forests, meadows and coastline. The work includes prep and service, harvesting, preservation, fermentation and the development of new concepts. We treat the kitchen as a think tank, but ideas only matter if we can test them, improve them and turn them into better food. Everyone is expected to taste, ask questions, contribute ideas and accept feedback. Good time management is essential. You must be able to organize your day, recognize priorities, communicate clearly and finish your work carefully. Maintaining a clean and organized workspace is a basic requirement of the job. There is no separation between cooking and caring for the kitchen. Everyone sweeps, mops, washes dishes, takes out trash, breaks down stations, cleans equipment, and helps with deeper cleaning when needed. No task is beneath anyone, and nobody leaves a mess for someone else to handle. We're looking for someone dependable, curious, organized and self-directed—someone who wants to become a better cook and help the kitchen continue to move forward. To apply, send your résumé and a short note about your experience, what you hope to learn and what you would bring to the team.