Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West. LMR VISION Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment. SUMMARY The Executive Chef leads all culinary operations for an exclusive, high‑end, private membership‑only restaurant, delivering a bespoke dining experience that reflects the highest standards of luxury and sophistication. This role is responsible for curating seasonal menus, overseeing kitchen operations, and ensuring the seamless execution of elevated dining experiences tailored to the discerning tastes of members. With a focus on creativity, precision, and impeccable service, the Executive Chef plays a pivotal role in upholding the restaurant’s reputation for excellence. The ideal candidate is a dynamic culinary professional with extensive experience in fine dining and private membership clubs. They are a strategic leader who excels in crafting innovative, refined menus, managing a top‑tier culinary team, and ensuring operational excellence. Detail‑oriented and passionate about exceeding guest expectations, this individual thrives in an environment where discretion, exclusivity, and exceptional hospitality are paramount. ESSENTIAL DUTIES & RESPONSIBILITIES Curate and execute seasonal and bespoke menus that reflect members’ preferences and the restaurant’s culinary vision. Collaborate with members to create custom dining experiences for special events and private occasions. Recruit, train, and lead a high‑performing culinary team, fostering a culture of professionalism and continuous growth. Manage all aspects of kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety standards. Source premium ingredients and maintain strong relationships with purveyors to uphold the highest quality standards. Control food costs, manage inventory, and ensure budgetary goals are met without compromising quality. Collaborate with the front‑of‑house team to deliver a seamless dining experience tailored to member expectations. Maintain the confidentiality and discretion required in a private membership environment. Oversee the maintenance of kitchen equipment and facilities to ensure operational readiness. QUALIFICATIONS Proven leadership experience as an Executive Chef in high‑end dining, luxury resorts, or private membership clubs. Exceptional culinary expertise, with a portfolio demonstrating innovative, elevated, and precise execution. Strong knowledge of kitchen operations, including menu engineering, cost controls, and budgeting. Experience working with discerning clientele, understanding the importance of discretion and personalization. Outstanding leadership and communication skills, with a focus on team development and collaboration. Comprehensive knowledge of food safety and sanitation standards. Ability to thrive in a fast‑paced, high‑pressure environment while maintaining poise and professionalism. LEADERSHIP EXPECTATIONS As a Manager of the Ranch, this position is expected to embody the following values: Lead by Example — Model professionalism, respect, humility, and integrity in all settings. Foster a Positive Culture — Build collaboration across departments, celebrate contributions, and reject gossip or divisive behavior. Practice Exceptional Hospitality — Extend thoughtfulness and care to both guests and employees; ensure decisions benefit the Ranch as a whole. Accountability & Ownership — Take responsibility for mistakes, focus on solutions, and eliminate the “that’s not my job” mentality. Initiative & Decision‑Making — Use authority with confidence, avoid silos, and make decisions with awareness of their effect on the Ranch and guest experience. Communication & Collaboration — Share information across all Ranch departments, maintain confidentiality when required, and practice transparency to build trust. Consult HR and the Employee Handbook when disciplinary action or policy questions arise. Accessibility & Presence — Be available to your team for questions and support. If you are unavailable, communicate in advance and ensure coverage or points of contact are in place so your team is not left without direction. Approachability and presence build trust and continuity. Respect the Chain of Command — Support decisions made by senior leadership, communicate them clearly to teams, and model alignment. Feedback and questions should be raised through proper channels with respect. Professional Conduct On & Off Duty — Maintain sound judgment and professionalism in all settings; remember your words and actions always reflect on you as a leader and on the Ranch. WORK ENVIRONMENT Exclusive, high‑pressure setting that requires exceptional attention to detail and adaptability. Flexible scheduling, including evenings, weekends, and holidays to accommodate member needs. Close collaboration with a team dedicated to providing discreet, luxury service. Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members. Adapt to the unique demands of service, including task changes and service interruptions. Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. #J-18808-Ljbffr