Hospitality Confidential is pleased to present an exciting Executive Chef opportunity in Tripp County. It's an all-in destination with guided hunting and lodging that blends high-end lodge dining, daily working ranch meals, and the future vision of a destination golf course and resort. The Executive Chef will be both hands-on and strategic; someone who thrives in a rural setting, takes pride in quality, and wants to grow with our evolving hospitality experience.

About the Position

The Executive Chef is responsible for both seasonal and year-round daily dining. This role requires a hands-on leader who values structure, quality, and consistency while offering a unique balance of elevated hospitality and thoughtful, nourishing cuisine within a remarkable rural setting.

Key Responsibilities Lodge & Event Responsibilities (Sept–Jan):

• Plan and execute high-quality breakfasts, field lunches, appetizers, and plated dinners for hunting parties.

• Design seasonal menus featuring steakhouse-style meals and local specialties (e.g., prime rib, pheasant).

• Manage all culinary aspects of lodge events, including weddings and corporate gatherings.

• Serve as the primary leader and point of contact for seasonal kitchen staff, overseeing training, task delegation, and performance oversight.

• Maintain the highest standards of kitchen cleanliness, organization, and food safety in accordance with local health regulations and company protocols.

Daily Farm Lunch Program (Year-Round):

• Prepare hearty, nutritious lunches Monday–Friday for 35–50 ranch/farm employees.

• Meals can be prepared at the lodge and delivered to the farm office daily.

Growth & Development:

• Play a key role in shaping the culinary identity of a future 18-hole golf course and resort dining experience.

• Lead menu development for upcoming seasonal steakhouse-style restaurant operations.

• Develop kitchen systems, cost controls, and vendor relationships as the operation expands.

Requirements:

• Minimum 2 years’ experience as an Executive Chef or Sous Chef

• Upscale steakhouse background preferred • Strong leadership and team-building skills

• Comfortable working independently and making entrepreneurial decisions

• Knowledge of inventory control, food costing, and kitchen budgeting

• High standards for kitchen cleanliness and food safety

• Ability to live and work in a rural outdoor environment

Compensation and Benefits:

● $70,000 - $80,000 Base annually  

● Holiday bonuses yearly and raises dependent on performance

● 10 days paid vacation starting on Day 1

● 100% paid Medical insurance

● HSA matching contributions ($2,400 yearly)

● Furnished housing optional, separate from the lodge  

● Relocation assistance

● Unique opportunity to build a regional culinary destination from the ground up

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.