Chef & F&B

Sorrel River Ranch•Moab, UT

About The Position

Sorrel River Ranch aspires to welcome guests and staff into a progressive, authentic community that shares the common passion of living life to its fullest. We’re driven to develop and foster a one-of-a-kind ranch resort experience offering the best quality locally grown food, most unforgettable and enjoyable adventure pursuits, genuine relaxation that restores the mind and body, unique opportunities for bonding with loved ones, and a wealth of experiential education programming with the goal of expanding our collective awareness, understanding, and appreciation of the incredible world we all share. Position Overview The Chef & F&B Manager oversees all culinary operations while managing the full Food & Beverage department. This dual role ensures exceptional food quality, efficient delivery service, strong financial performance, and a cohesive guest experience across all dining outlets. The position combines creative menu leadership with operational management, team development, and strategic planning.

Requirements

Proven experience as an Executive Chef, Head Chef, F&B Manager, or similar dual role.
Strong culinary background with menu development expertise.
Knowledge of F&B operations, budgeting, and cost control.
Leadership and team‑building skills.
Excellent communication and organizational abilities.
Ability to work flexible hours, including nights, weekends, and holidays.
Flexibility in schedules to include days, nights, weekends, holidays

Nice To Haves

Culinary degree or hospitality management education preferred.

Responsibilities

Culinary Leadership Lead daily kitchen operations, ensuring consistent food quality, presentation, and safety standards.
Develop seasonal menus, specials, and recipes aligned with brand identity and cost targets.
Oversee food preparation, cooking techniques, and plating standards.
Maintain strict compliance with food safety, sanitation, and health regulations.
Manage inventory, ordering, vendor relationships, and cost controls.
F&B Operations Management Oversee all front‑of‑house and back‑of‑house F&B operations, including restaurants, bars, banquets, and room service (if applicable).
Ensure smooth service flow, guest satisfaction, and consistent service standards.
Implement operational procedures, training programs, and service guidelines.
Monitor guest feedback and resolve service issues promptly.
Financial Management Develop and manage budgets for kitchen and F&B operations.
Track food cost, labor cost, and profitability KPIs.
Implement cost‑control strategies without compromising quality.
Analyze sales trends and adjust menus, pricing, and promotions accordingly.
Team Leadership Recruit, train, schedule, and supervise kitchen and F&B staff.
Foster a positive, collaborative work environment across departments.
Conduct performance evaluations and ongoing coaching.
Ensure compliance with company policies and labor regulations.
Operational Excellence Maintain equipment, kitchen facilities, and dining areas to high standards.
Coordinate with maintenance and suppliers for repairs and upgrades.
Ensure accurate inventory management and minimize waste.
Oversee event and banquet execution, including menu planning and staffing.
Guest Experience Uphold a guest‑first culture across all F&B touchpoints.
Engage with guests to gather feedback and build loyalty.
Ensure consistent delivery of brand standards and service excellence.
Perform any other tasks assigned