The Club
The Powder Horn Golf Community: Nine hundred unspoiled acres with a mile of Little Goose Creek meandering through the property. The Powder Horn includes a championship 27-hole golf course, a spectacular 30,000 square foot clubhouse, a pool house, two new tennis courts, nature trails; and trout-stocked ponds.
The Powder Horn is rated one of Where to Retire Magazine’s “Top 100 Master Planned Communities’. It was named a “Best Development in the High Country” by Mountain Living Magazine and Travel + Leisure Golf included The Powder Horn on its list of “America’s Top 100 Golf Communities”. The Powder Horn was also listed by Links Magazine as a Premiere Property. The Powder Horn’s status as a designated National Audubon Cooperative Sanctuary ensures a peaceful environment.
About the Developer
Homer A. Scott, Jr., Developer of The Powder Horn, has lived in the Sheridan, Wyoming and Northern Rocky Mountain Region most of his life. He spent 15 years working for the Peter Kiewit Company following graduation from college and is now engaged in the banking and hospitality business in Wyoming and Montana.
The Powder Horn is Mr. Scott’s realization of a long-time desire to develop a premiere residential golf community located near the beautiful Big Horn Mountains. In the fall of 1993, Mr. Scott and his wife, Janet, were introduced to The Powder Horn and it was love at first sight. Seeing and experiencing the meandering tranquility of Little Goose Creek, along with the hills and high ground that afford such great views of the Big Horn Mountains, the dream began to take on a sense of reality. On October 1st, 1995, the first home site was sold at The Powder Horn, and in June of 1997, The Powder Horn Golf Course opened for play. Two generations of the Scott Family are now involved in the management and operations of The Powder Horn Golf Community.
The membership’s average age is late 50s. See Club’s website for additional information … http://www.thepowderhorn.com
The Position
The club desires an energetic, accomplished and organized “hands-on” professional possessing a genuine passion for cooking. Equally important is this individual must be a competent leader of the club’s culinary team within the western culture. The chef is technically diverse and attuned to market demand and competition, always trying to create a “culinary buzz” around the club to complement the clubs impressive facilities. This individual needs the ability to produce modernized menus blended with Western Mountain club traditional foods. Additionally, the chef is expected to be well-spoken, regularly visible in member areas and comfortable in social settings and/or speaking to member groups. The ideal candidate will have a degree of wine knowledge and the ability to initiate culinary standards and financial controls.
Equally important is the candidate’s character; the ability to build and lead a professional and friendly kitchen environment that is respectful of the front-of-the-house staff, membership and management will rise above other skills desired. Additionally, the chef’s ability to advance a competent staff is another important requirement. The ideal candidate will be a resourceful recruiter, able to tap into local resources then develop an engaged, passionate and cohesive culinary team. The Club’s culture is one that values Honesty, Hard-Work and Professionalism. This individual is accountable to the clubs business goals through the Operations Manager and will contribute to the vision, growth and overall success of the clubs operations.
The Chef is a key member of the management team and will assist in developing, implementing and achieving the highest possible standards in all culinary management duties including financial performance, sanitation, employee development and producing fresh products from scratch. The chef is responsible for maintaining a 35% food cost while using only the finest and when possible, local ingredients. A culinary and stewarding staff of 18 plus (in season) includes a Sous Chef and supports the culinary operations with a realistic budget. The chef is responsible for purchasing and maintaining the highest freshness standard of all food materials.
Dining Facilities
The Powder Horn offers a variety of dining venues (in season) where members can enjoy a range of culinary environments in various settings including casual, a small private and outdoor venues. The Family Dining Room is casual for lunch and dinner whereas the small Formal Dining Room offers a stylish and relaxing atmosphere. The Club has several small private dining areas and the Cascade Room, which overlooks the Little Goose Creek and the Golf Course. This room can accommodate a variety of options in varying sizes, and has a seated banquet capacity of 80. The Club is well-known for producing large, elegant weddings and special events on their patio which can be tented. The club currently does a combined food and beverage volume of just over $1 million with 70% of that food. The club earns a small profit from these revenues. The Powder Horn is open 12 months a year with the high season in May through September.
Salary and Benefits
As with the Club’s stable history of hiring exceptional management personnel, the Club is looking for a long-term match. The compensation package includes a respectful base salary plus excellent benefits including a medical insurance program; 401k program with employer matching contribution; vacation; professional development and dining allowances. A relocation allowance will also be provided.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., all in strict confidence. Click Here to upload your information.