B Bar Ranch

Year-round position starting May 1st. The Ranch Chef (RC) has primary responsibility for the ranch’s food service operation. Work involved in this position includes (but is not limited to) setting menus, purchasing, receiving, storing and handling necessary food, preparing meals, sack lunches, snacks and beverages, baking, serving and cleanup.

• The Ranch Chef supervises the work of others as well as performs the needed work him/herself. The Ranch Chef is expected to:
• Work within the spirit and specifics of the ranch vision, mission and principles at all times.
• Have excellent knowledge and experience in a working commercial kitchen operation.
• Maintain the kitchen to the highest standards of cleanliness, health, safety and order.
• Prepare menus/meals utilizing the concepts of health, freshness, taste, variety, seasonality and quality presentation.
• Create menus showcasing ranch-grown beef as well as other locally-grown or produced ingredients with a preference for organic whenever possible. Prepares and places food orders (and coordinates delivery and/or pickup of) needed products and supplies based on menu plans.
• Track food inventory, usage and kitchen expenses and minimize spoilage and waste.
• Accommodates guests’ dietary restrictions.
• Train, schedule and supervise kitchen and serving staff.
• Direct and supervise all seasonal support staff assigned to kitchen.
• Food presentation is attractive whether buffet or plated.
• Meals are served on time and at desired temperatures.
• Chef will be called upon to visit with guests at the beginning of every meal, to answer questions and share ranch values around food as part of our commitment to learning and sharing.
• Give helpful feedback and suggestions for work solutions as needed. Assist with various duties beyond kitchen responsibilities i.e. housekeeping, maintenance projects, etc. during times when no guests are on the ranch.
• Responsibilities With quality as our first priority, the Ranch Chef is expected to seek out and utilize locally and/or organically grown items when possible and economically feasible.
• When local/organic selections are not available, purchasing should be through wholesale sources and by quantity when price advantages are possible. Responsibilities also include keeping the kitchen, pantries and storage areas clean, attractive, well maintained.
• S/he must diligently practice Serve Safe protocols and meet or exceed health department requirements at all times.
• Additionally, the Ranch Chef shall minimize waste and spoilage and direct materials entering the waste stream to recycling, composting biodegradable kitchen waste. Sharing meal leftovers with ranch employees or others must receive specific permission from the owner.

From time to time, the Ranch Chef may be asked to participate in employee meetings, as well as be asked to assist in the development of an annual plan and budget for the twice-yearly Management Advisory Board meetings. This person also participates in both mid-season and final evaluations of all seasonals who have worked under his/her supervision.

Qualifications to perform the job successfully, an individual must have a combination of professional training, leadership and culinary experience and skills, require little training and be able to enter a new job prepared to optimize its expectations. S/he must be able to perform each essential duty satisfactorily. The responsibilities listed above are representative of areas in which knowledge, skill and/or ability are required. The RC must be self-starting and self-guiding in work habits, and capable of prioritizing tasks in order to ensure completeness, accuracy and timeliness. Ability to effectively train and direct seasonal staff and strong communication, interpersonal and time management skills are a must. The RC must have current Serve Safe certification. Work Environment & Physical Demands While performing the duties of this job, the RC is regularly required to stand for long periods of time and move quickly requiring endurance. S/he is occasionally required to walk, sit, stoop, kneel, or crouch, as well as occasionally lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds or more. The noise level in the work environment is usually moderate.

During periods when visitors are not present, the Ranch Chef may be asked to assist in other ranch activities such as gardening, landscaping, repair/maintenance on buildings, vehicles and equipment, fencing and fence repair, haying, trail grooming, snow removal from roads and walkways, housekeeping and laundry, among others. Specific assignments vary according to the season, available workforce, and the needs and priorities of the ranch.

The Ranch Chef is employed by the B Bar Management Limited Company (B Bar MLC), and supervised by the Guest Services Manager. This is a “full time”, 39 week per year exempt position. These months include May through October and January and February with the specific dates to cover the final month to be determined by the Guest Operations Manager. Kitchen staff frequently work more than 40 hours a week and often work on weekends and holidays, as well as early in the morning and late in the evening.

Seasonal Guest Support Staff (SGSS) assist in multiple areas of the ranch operation. Work involved in this position includes, but is not limited to housekeeping, laundry, and kitchen assistance, and other ranch activities. Specific assignments may vary according to the season, available workforce, and the needs and priorities of the ranch.

Seasonal Support Staff are expected to:

• Work within the spirit and specifics of the ranch vision, mission and principles at all times.
• Be flexible in adapting to changes in work activities daily, weekly and monthly.
• Be willing to work in all areas of the ranch as needed, and exhibit enthusiasm in whatever job assigned.
• Work well within a team, and accept supervision from a variety of individuals depending on the work involved.
• Give helpful feedback and suggestions for work solutions as needed.

Responsibilities

Examples of tasks within each area include (but are not limited to) the following:

• Housekeeping: Cleaning all lodge rooms, cabins, and public areas, cleaning, pressing, folding, storing laundry, organizing linens and supplies, replenishing cleaning supplies, keeping all housekeeping storage and work areas clean, neat, and supplied, keeping all guest activity areas uncluttered, organized, and clean, checking and servicing the hot tub, and helping to maintain the tennis court.
• Kitchen:  washing dishes, helping to keep kitchen clean and organized, table setting and decorating, assisting in food preparation, and serving guests. 
• Other: hauling garbage and recyclables to off-ranch sites, produce delivery, and assisting with guest arrivals and departures (luggage), visits and activities.

Qualifications

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The responsibilities listed above are representative of areas in which knowledge, skill and/or ability are required. The SGSS must be self-starting and self-guiding in work habits, and capable of prioritizing tasks in order to ensure completeness, accuracy and timeliness. Strong interpersonal and time management skills are a must.

Work Environment and Physical Demands

While performing the duties of this job, outdoor work under a range of weather conditions is the norm. Applicants must have the willingness and ability to engage in sometimes highly labor-intensive work. Good communication skills, a positive attitude and the ability to perform physical labor are essential.

SGSS are regularly required to stand and frequently required to walk and climb. They are occasionally required to sit, stoop, kneel, crouch or crawl as well as regularly lift or move up to 50 pounds and occasionally lift and/or move up to 100 pounds or more. The noise level in the work environment is usually moderate.

Seasonal Guest Support Staff are employed by the B Bar Management Limited Company (B Bar MLC), and supervised by the Guest Services Supervisor and department managers. This is a non-exempt position and thus eligible for overtime pay. We assume at least 40 hours’ work per week but most often it will run longer and the days and hours will often vary. The supervisor will be responsible for scheduling the dates and times of the work for this position each week.

The Seasonal Landscape Assistant (SLA) supports the Guest Operations Manager in meeting the ranch’s horticulture goals through professional management of its landscaped areas by assuming responsibility for perennial beds and borders, trees, shrubs, bushes, lawn areas, and any new garden or landscape areas.  This may include the seeding, growing and transplanting of various annuals or perennials for use in the landscape beds.

The Seasonal Landscape Assistant is expected to:

• Work within the spirit and specifics of the ranch vision, mission and principles at all times.           
• Be willing to work in all areas of the ranch as needed, and exhibit enthusiasm in whatever job assigned.
• Work well within a team, and accept supervision from a variety of individuals depending on the work involved.
• Be flexible in adapting to changes in work activities daily, weekly and monthly
• Give helpful feedback and suggestions for work solutions as needed.

Responsibilities

Specific responsibilities include but are not limited to watering, weeding, cultivating, seed-saving, creating compost, mowing and string trimming, mulching and deadheading, organic pest control, maintaining irrigation systems, designing and landscaping new areas, transplanting existing plant material, seeding and sodding natural or damaged areas and pruning trees and shrubs. Additionally, s/he is expected to help finish the season by ‘putting the garden and landscape to bed’ in such a way as to prepare it properly for the next season.

From time to time, as with all employees, the SLA may be asked to perform jobs other than the job for which s/he was hired. This may happen at times of employee illnesses or during particularly busy or slow times.

Work Environment & Physical Demands

While performing the duties of this job, outdoor work under a range of weather conditions is the norm. The SLA must have the willingness and ability to engage in highly labor-intensive activities. Good communication skills, a positive attitude and the ability to perform physical labor are essential.

The SLA is regularly required to stand, sit, stoop, kneel or crouch and frequently required to walk. S/he is occasionally required to lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds or more. The noise level in the work environment is usually moderate.

The SLA is employed by the B Bar Management Limited Company (B Bar MLC) and supervised by the Guest Operations Manager. This is a non-exempt position and thus eligible for overtime pay. We assume at least 40 hours’ work per week but most often it will run longer and the days and hours will often vary. The supervisor will be responsible for scheduling the dates and times of the work for this position each week.