About The Club: In the southwest corner of Montana lies the Bitterroot Valley; one of the most scenic and beautiful valleys in the country. Ranches are scattered throughout the landscape amidst acres of lush hayfields nursed by the Bitterroot River as it meanders the length of the valley. Surrounded by the theatrical backdrops of the Bitterroot Mountains and Sapphire Range are quaint communities unique and rich in history. Home to approximately 40,000 residents, the Bitterroot Valley with its majestic mountains and rolling meadows, has an abundance of public lands accessible for recreational enjoyment.
The Stock Farm is a community that understands the sense of renewal that being in Big Sky Country can bring. It’s a community that appreciates the value of privacy and understated elegance. They’re a private club, but one full of vitality and shared values and aspirations that will eventually be what validates the members decision to be there. Members stay for a few days in one of the guest cabins, walk around and see other members. They wake up under the Big Sky for a round of golf or go fishing. They appreciate the beauty and privacy just breathing in the mountain air.
Position Summary: Providing the greatest possible consistency in innovative, creative, premiere quality food, presented with artful care. A crucial part of a Food & Beverage Management team that gives Stock Farm Club a Premiere Food & Beverage program that does justice to its world-class golf facilities. With an ownership mind and team spirit, this is a true hands-on working position where people sense and value of relationships matter.
Specialized Knowledge: Possesses a broad knowledge of preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the problems relevant to kitchen management. Must know how to operate all kitchen equipment and have knowledge of all cooking techniques. Experienced in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing programs. Solid understanding of kitchen accounting and cost tracking.
Mission and Vision: The Stock Farm Club is dedicated to establishing a tradition of distinction and excellence. We are a team of caring professionals committed to exceeding the expectations of every individual we have opportunity to serve. Our vision is to provide a casual, comfortable environment with extra-ordinary service and true Montana hospitality.
It will be imperative that the new professional align him or herself with, and embrace, the Club’s culture, forging partner relationships with the membership, management and FOH personnel, all built on honesty, respect and dedication. The Executive Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the kitchen operation. The ideal candidate will possess a true passion for professional cooking and will be a career driven, self-motivated, passionate innovator, and will have a proven track record at a first class facility.
Job Requirements:
- Plans meals – considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious and other holidays.
- Writes and oversees the writing of all menus. Assigns prices to daily menu items, working closely with the Catering Director on menus and pricing of banquets and other special Club functions, and with the Food & Beverage Director on a la carte menus.
- Arranges for printing of daily and special menus. Often does the actual designing, typing and printing of these menus. Posts and distributes these menus in the kitchen and to other appropriate Food & Beverage managers.
- Oversees cooking – checking methods and procedures followed in all kitchen operations, monitoring portions, presentations, flavors, textures and temperatures.
Key Expectations:
- Acts as kitchen ambassador to the Membership, greeting customers, talking with Members and accessible to the dining rooms, often for tableside service, buffets and cooking displays.
- Assists the dining room management with the expedition of food to the dining rooms, organizing and traying up orders, sometimes bringing trays to the table.
- Overall leadership and positive presence in the Food & Beverage department, Team working in teaching, training, directing and leading. Plays a lead role in the handling of food and beverage personnel problems, disputes, inter-personal conflicts and difficulties, acting as consultant and counsel in many circumstances.
- Is very hands on, involved in food preparation of all kinds, assisting in banquet production and a la carte line work.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- Supervises all kitchen personnel. Responsible for achieving kitchen labor cost objectives. Does kitchen scheduling.
Additional Information:
- Annual food sales at $600,000 with total F&B Sales at $1M.
- The Club subsidized the F&B operation ($250,000) during the most recent FY end.
- The Food cost is 38% with a sales mix of 75% a la carte and 25% banquet. The Chef does the purchasing.
- There are 20 total kitchen employees with a labor budget of $350,000.
- The Club currently supports two (2) kitchens and has a capital program in place to maintain equipment.
- The Executive Chef is supported by one (1) Sous Chef. The Chef does the purchasing.
- The Clubhouse’s is 27,000 sq. ft. and is supported by 525 members whose average age is 65.
- The Club is open 11 months annually with the majority of business from the month of May through October.
- The Executive Chef reports to the General Manager and works directly with the F&B Manager and House Committee.
- The previous chef was with the Club for eighteen (18) years.
Dining Facilities: The Stock Farm boasts a Tradition of true Montana hospitality and Western elegance.
- Dining Room – Serving breakfast, lunch and dinner in an upscale casual setting. The Dining Room is open six (6) days per week.
- Poolside Grill – Serving lunch and dinner in a family casual setting. The Dining Room is open seven (7) days per week.
- Private Member/Club Events – The largest sit-down Banquet the Club can accommodate is 120 guests.
- Lodging – The Club maintaining 84 guest rooms. Room Service is NOT available.
The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, ACF dues and Convention, health insurance, 401k, dining allowance and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (a Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.