Head Chef
About The Position
Moon River Ranch is a destination resort rooted in authenticity, hospitality, and a strong sense of place. The resort features a standalone restaurant alongside banquet and private event dining supporting weddings, retreats, and seasonal gatherings. Our culinary program celebrates Americana cuisine, regional storytelling, and ingredient-driven cooking in a refined yet approachable ranch setting. This is a startup kitchen with long-term vision. We are building something lasting and are seeking a culinary leader who wants to help define the food identity of the resort from day one. The Head Chef will lead the culinary vision and day-to-day execution for Moon River Ranch’s standalone restaurant and banquet operations. This role is ideal for a strong regional Head Chef or an accomplished Sous Chef ready for their first Head Chef role.
Requirements
- Experience as a Head Chef or Senior Sous Chef in a restaurant, resort, or hotel environment
- Strong foundation in American regional / Americana cuisine
- Banquet or event-driven cooking experience preferred
- Demonstrated leadership and team-building ability
- Strong organizational and cost-control skills
- Culinary degree or equivalent experience preferred
Responsibilities
- Culinary Direction & Menu Development
- Create and execute an Americana-focused a-la-carte menu reflecting regional influences and seasonality
- Develop banquet and event menus that are efficient, scalable, and aligned with the resort’s brand
- Maintain consistency, quality, and creativity across all food offerings
- Lead menu development, tastings, and seasonal updates
- Kitchen Leadership & Operations
- Oversee all kitchen operations for restaurant and banquet services
- Establish systems, prep standards, and workflows from the ground up
- Manage food cost, inventory, ordering, and waste control
- Ensure compliance with all health, safety, and sanitation standards
- Team Building & Mentorship
- Hire, train, and develop a motivated kitchen team
- Foster a respectful and professional kitchen culture
- Schedule and manage labor for restaurant and event services
- Mentor junior chefs and cooks
- Resort & Event Collaboration
- Collaborate with resort leadership, front-of-house, and event teams
- Participate in event planning, tastings, and menu customization
- Support seasonal programming and special events
Benefits
- Competitive salary commensurate with experience
- Opportunity to shape the culinary identity of a growing resort
- Long-term growth potential
- Benefits and incentives to be discussed
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
