Executive Chef, Stock Farm Club, Hamilton, MT by DZA

Another quality culinary career opportunity as Executive Chef with the Stock Farm Club, Hamilton, MT, exclusively conducted by DZA.

Nestled 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.

Mission Statement “To be a great club, beloved and owned by members. To be cash flow positive with appropriate capital reserves to have full Membership and a wait list to join.”

Position Specific: The Stock Farm Club is looking for an Executive Chef with a proven track record of high-level restaurant, resort, hotel, or country club dining expertise. A Chef who understands the business side of F&B and is a strong leader of the people. This hands-on individual is not afraid to work with staff as opposed to dictating to them. Skilled at developing a healthy collaboration between the front and ‘back of the house’ staff and managers.

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.

Initial Focus:

1. Quality & Consistency– Develop recipes, controls, standards and techniques for food preparation and presentation that will ensure a high- quality product is served in a consistent manner.
2. Membership Satisfaction – Interact with members, listen to them, and learn what they want. Be visible and engaging with the membership acting as the Food & Beverage Ambassador.
3. Emphasis on Creativity and Presentation of Dishes – The Executive Chef should use local products, shareables, tapas style presentations and alternative eating habits such as gluten free, dairy free, and vegan. Initiates frequent menu changes and creativity for events.
4. Training and Retaining Staff – Develop a Club forward team driven to ‘Wow’ the membership with their food. Inspire the team and build a strong culinary culture driven to excellence. Serve as coach and mentor and lead by example. Focus on staff development and retention.

The Current Chef has been with the Club for five years.

Candidate Qualifications:

• The Executive Chef creates and updates menus often. Creativity (not just variety), flexibility, and adaptability are essential for success.
• Is a hands-on team-builder who mentors kitchen staff and develops a pipeline of talented and creative individuals. Building a reputation as an excellent learning and training ground for up- and-coming culinarians, with culinary institutions should be a goal.
• Competent in organizational skills, time management, sound judgment, problem-solving, and decision-making,
• Communicates proactively and considers the culinary function of the club to be one of many intertwined areas of operations, working together for the overall success of the club.
• Develops recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to deliver a high-quality product on a consistent basis.
• The Executive Chef participates in menu discussions, provides creative ideas based on feedback from membership, etc.
• The Executive Chef is successful by being visible and accessible to membership, including walking through the dining rooms, poolside grill, etc. Offer cooking classes, and occasionally participate in private in-home dinners, as well as execute Wine Dinners throughout the season.
• The Executive Chef is responsible for the overall budget and forecasting of kitchen operations and expenses as well as the kitchen labor budget.
• 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.

Additional Information:

• Annual food sales $ 1.253 MM; Total F&B Sales $2.1 MM.
• The Club currently has a 42% food cost with a food cost goal at 42% with a sales mix of 65% A La Carte and 35% Banquet.
• There are 20 culinary staff and 4 stewards supported by a $500,000 Labor Budget.
• There are (2) Sous Chefs, Executive Sous Chef, Pastry Chef, Banquet Chef and Purchasing Manager.
• The Club supports two (2) Kitchens, Main Clubhouse Kitchen, Poolside Grille, and Food Trailer on golf course. Management rates the condition as a 2 out of 5 but is working on a $4.3 million total kitchen renovation with a tentative start in October 2024.
• SFC has one 24,000 sq. ft. Clubhouse with 320 members whose average age is 61.
• The Club operates (10) ten months annually and is closed in January, most of February through the middle of March.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Director of F&B, Director of Events, Purchasing Director, Director of Golf and Director of Membership and Activities

Dining:

The Montana Dining Room – “A regular shooting location for the hit TV show Yellowstone.” Casual with 70 seats, serving Breakfast, Lunch and Dinner, Tuesday- Saturday

Daly Bar – Casual with 50 seats, serving Dinner only, Tuesday- Saturday Poolside Grille – Casual with 200 seats, Lunch & Dinner, Tuesday- Saturday On Course Food Trailer – Serves Lunch daily.

Private Parties – The Club has one (1) private dining room. The largest sit- down event the Club can accommodate is 250 Guests. In addition, SFC has 60 Overnight Guest Rooms.

The Club offers a generous base salary, performance bonus and benefits package including a 401k, health /life insurance, ACF Dues and Conference. Relocation allowance is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)  Click Here to upload your information:

Interested?  Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide, proven culinary professionals to help advance your career.

Contact Daniel Hugelier​, CMC, Bill Schulz, MCM​ or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC  or Bill Schulz, MCM​  or Denise Zanchelli