Chef de Cuisine – Anderson Ranch Café

Our Dream

We are looking to create something new and great.  Anderson Ranch Arts Center has always had a café and now we want to expand our offerings and raise the level of our operations.  “Food is Art” and it should be expressive, flavorful and enjoyed.  We are looking for a Chef de Cuisine that can help us take our café to new heights. This year-round café services our Students, Faculty and the Public. We are invested in growing our “Culinary Arts” operations in new directions.

The Chef de Cuisine will add value to the culture and mission of the Ranch through the food services they provide. Their primary objective is to develop and implement a culinary vision that advances strategic goals and objectives of the organization with an eye for the bottom line. The ideal person for this role has a solid culinary background and is reliable, pleasant and flexible. They enjoy receiving feedback, collaborating with colleagues and problem solving. They aspire to build something great and strive to develop food offerings and a team that aims to please customers and enhance the reputation of Anderson Ranch.

The Vision of the Café and the Food Service at Anderson Ranch

Anderson Ranch has made some exciting new changes in the Ranch Café! The Café is now offering a creative globally inspired menu, and our goal is to be healthy, exciting, interesting and artistic in flavor. Our hope is for people to find the Café a peaceful and inspirational environment to relax with fellow community members and artists from all over the world. During the summer the Café serves three meals a day, Monday through Friday, as well as dinner on Sunday and a continental breakfast on Saturday. During the Winter and shoulder seasons the Café has a much lighter demand so the focus is generally on special events, planning and operational systems development. This is often a great time to create as a culinary artist.

Who We Are

 Anderson Ranch Arts Center (the Ranch) is a year-round visual-arts organization with a 50+ year history of providing transformative experiences that celebrate artists, art-making and creative dialog, at the intersection of craft and the global contemporary art world. Anderson Ranch brings together both aspiring and internationally renowned artists who come from across the country and around the world to test new ideas, explore new disciplines and techniques, hone their art-making skills, engage in meaningful dialog, and connect with thought leaders and world-renowned collectors, critics, and influencers.

Anderson Ranch Arts Center’s campus is an artistic community nestled among the pristine peaks of the Rocky Mountains. The Ranch campus consists of 14 buildings providing 55,000 square feet of facilities including eight studio buildings, a gallery, a lecture hall, café, store, administrative offices, a student dormitory, as well as apartments and cabins for artistic staff and artists. State-of-the-art equipment allows cross-disciplinary experimentation within the mediums of ceramics, woodworking, photography, digital fabrication, painting, sculpture, and printmaking. The campus is an oasis of renovated 19th-century cabins and barns that sit alongside contemporary designed buildings, all within the renowned cultural and recreation communities of Aspen/Snowmass, CO and the Roaring Fork Valley.

We cultivate a culture of experimentation and collaboration, offering world-class art making facilities and equipment across diverse mediums, experienced visiting faculty and access to the highest quality artistic staff.

Our Mission: Anderson Ranch Arts Center enriches lives with art, inspiration, and community

We achieve this by offering:

  • Workshops: Providing intensive 1-3-week workshops for artists of all levels and all ages that both improve technical art-making skills and provide transformative experiences for art makers.
  • Advanced Mentoring Programs: Offering advanced three-year advanced mentoring programs that advance artistic practice and careers in the arts.
  • Artist Residencies: Providing 5 and 10-week long juried Artists-in-Residence programs which give emerging and mid-career professional artists the time, space and resources to develop new work using our world-class facilities.
  • Visiting Artist Experiences: Providing flexible and unique curated experiences to support established international artists seeking a retreat to experiment in new mediums or with new techniques and ideas, supported by our staff.
  • Anderson Ranch Editions: an artist’s workshop and print publisher program for hand-printed limited-edition lithographs, screen-prints, and etchings by established artists.
  • Community Engagement: Hosting lectures, discussions, seminars, and special events that build a community that appreciates, understands, and supports art making within the global contemporary art world and the human experience for both our Ranch guests and the local community.

Our Work Culture

  • Changing Lives and Changing the World Through Art: We care about people and helping them improve their lives. Helping people learn and grow, personally and professionally, in a challenging and supportive environment. We meet people where they are and help them step in the right.
  • Culture of Diversity & Inclusion: We learn from diversity and it makes us stronger. At the center of our mission is helping people find their whole selves in their artistic practice and. We strive to live the same values in our professional lives. That includes actively embracing diversity of age, race, class, ethnicity, sexual orientation, gender identity, physical or mental ability, as well as background and experience. We approach our work thoughtfully, make mistakes, learn from each other, and share a commitment to inclusivity.
  • Rigor & Excellence: We provide the best possible experience for our community of guests, including faculty, students, residents, Visiting Artists, volunteers, supporters and staff. We demand the best from ourselves and each other. We believe in a “Culture of Critique” where we offer and receive honest feedback and support each other in learning and improving.
  • Culture of Critique: We believe in offering honest feedback to each other and helping each other explore our efforts and improve our outcomes. We believe in being open to hear and learn from each other’s feedback.
  • Culture of Results, Connectivity and Flexibility. We believe overachieving is better than overworking. We prioritize the Ranch and get the job done 110% by being available when needed, by being open, working collaboratively, welcoming feedback and getting work done efficiently, effectively and on time. Once this is achieved, we enjoy the flexibility of where and when we work; we can pursue our passions, be it art-making, family, hobbies, special interests or obsessions.

Position Summary

Supervisory Responsibilities: 

  • Train and/or oversee training of kitchen staff.
  • Manage kitchen staff scheduling, assigning roles based on experience and skills.
  • Supervise work product from kitchen and back-of-house staff.
  • Conduct performance evaluations that are timely and constructive.
  • Handle discipline and termination of employees as needed and in accordance with restaurant policy.

Core Responsibilities:

The following responsibilities will be performed with the assistance of the Director of Food and Beverage.  The Chef de Cuisine will have oversight of these responsibilities yet will operate as a team for greatest success.  

  • Food Prep and Cooking: Create, plan and document menus inclusive of guest accommodation with a wide variety of dietary restrictions and allergies; Cook breakfast, lunch and dinner; Train and supervise kitchen staff on prep work, cooking and food plating; Order, prepare and pack food for Grab & Go program and oversee the Beverage Program.
  • Staff Management: Hire kitchen staff; Train, supervise, provide feedback to kitchen staff and take disciplinary action as needed; Schedule kitchen shifts; Ensure kitchen staff maintain accurate timecards, attend staff meetings and complete their administrative duties; Attend internal meetings as kitchen representative and communicate necessary information back to culinary and service staff on a weekly basis.
  • Safety, Cleanliness and Maintenance: Possess a solid knowledge of food safety and safe food production techniques including current ServSafe Food Protection Manager Certification; Ensure department operates to Colorado Retail Food Establishment Rules and Regulations; Actively maintain a high level of sanitation, orderliness and safety standards in the kitchen and dining area; Constantly refine safety procedures and standards to meet the needs of the operation; Maintain kitchen equipment in proper working order.
  • Ordering, Inventory and Cost Control: Operate food and beverage department within budgetary guidelines; Track monthly food budget and process/code invoices for payment; Maintain accounts with vendors and create effective ordering system; Order food, supplies and kitchen equipment as needed; Receive food and beverage shipments, ensuring they match orders and resolve errors with vendors; Price menu items and establish portion sizes.

Staff Community Responsibilities:

  • Community Outreach Leader: All staff members are expected to build and lead partnerships with community organizations as they relate to their area of responsibility, and to actively support the outreach efforts of other team members.
  • Engaged & Supportive Team Member: All staff are expected to support colleagues and engage in the programs and events of the Ranch by attending lectures, artist talks, fundraising events, and community wide events and being available to jump in and help make them a success.
  • Professional & Personal Development: Continuing to learn and improve is a job requirement of all staff. Team members are expected to be growing, learning, and improving in their artistic and professional lives.
  • Brand Ambassador: All team members are expected to comport themselves in a manner that is fitting with the organization; represent the Ranch both on and off-campus, as well as online and on social media, keeping in mind that positivity and professionalism are respected and appreciated.

Other Duties:

  • Ensure all employees are informed of and abide by the operating standards and personnel procedures.
  • Attend monthly Manager’s Meeting and meetings with back of house “BOH” staff. Organize and run kitchen staff meetings as required.
  • Oversee budget cost of labor, ensuring appropriate staffing levels are maintained daily, hiring staff as necessary and managing staff to reduce overtime and over-staffing. Plan and budget staffing one month in advance and be aware of daily, weekly and monthly BOH labor costs, forecasting needs and communicating with the
  • Director of Food & Beverage.
  • Manage payroll as appropriate. Maintain awareness of daily, weekly and monthly BOH labor cost.
  • Oversee the selection and hiring for kitchen staff including Line Cooks, Prep Cooks and Dishwashers.
  • Maintain cleanliness of kitchen and BOH, updating opening and closing checklists and systems as required. Create, update and use systems for daily, weekly and monthly cleaning.
  • Oversee the ordering and receiving of goods. Read invoices every day and check purchase pricing guides, searching for the best price with several purveyors.
  • Oversee all invoices and report costs to the Director of Food & Beverage.
  • Oversee and manage linen for the kitchen
  • Contribute daily to the Managers’ Log Book and read past entries to assist in problem solving.
  • Communicate regularly with the Director of Food & Beverage to maintain property and schedule repairs, ensuring that all needed repairs are fixed in a timely way and at the lowest cost.
  • Uphold sanitation levels and support compliance to all HAACP guidelines and health department reviews.
  • Work with managers on private parties.
  • Maintain a presence in the dining room and a relationship with special guests, greeting guests when possible and listening to feedback from managers about guest interaction.
  • Maintain up to date menus with proper rotation and use of product. Menus should be written 7-10 days in advance for proper planning. Updates should be made timely and communicated to all.
  • Inventory and manage food products including daily inventories of main proteins, bi-monthly inventories of all food and weekly purchase reports with sales numbers.
  • Order and manage paper and cleaning products.
  • Build relationships with purveyors and seek out the best prices for products.
  • Represent viable marketing ideas to the owners.
  • Perform other related duties as needed.

Required Skills/Abilities:

  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Extremely creative.
  • Excellent verbal and written communication skills.
  • Excellent time management, scheduling, managerial and organizational skills.
  • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship or other experience necessary to become trained as a highly skilled professional cook.
  • At least two years of culinary managerial experience is required.
  • Business experience preferred.

Other Duties:

  • The descriptions above are intended to describe the general nature and level of work being performed in this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of the role.
  • All personnel are required to perform duties outside of their normal responsibilities from time to time, as needed.
  • This role requires a flexible schedule including evening and weekend hours as needed, and particularly intense time demands in the summer months.
  • This job description may be changed or updated at any time throughout employment.

Physical Requirements:

  • Moving objects up to 50 pounds.
  • The employee frequently is required to stand, walk, go up and down stairs, use hands to finger, handle or feel, and reach with hands and arms.

Compensation & Benefits:

  • Employee Type: Full Time Regular Employee, Exempt
  • Salary Range: $68,000 – $78,000
  • Location: Snowmass Village, CO
  • Company paid medical insurance, option to add additional family
  • HSA Contribution
  • Long and short-term disability insurance
  • Life Insurance
  • Paid time off – Up to 22 days during first year of service
  • Sick Leave – Up to 12 days during first year of service
  • Professional/continuing education support
  • Retirement plan/discretionary 403(b) match

All inquiries and conversations will remain strictly confidential.

NOTE: The above is an abbreviated representation of benefits defined in the Employee Handbook, which governs all employment terms. No other verbal or written exceptions to those terms are honored without a written directive by the President and Chief Executive Officer and signed by the Chair of the Board of Trustees.

How to Apply:

Please send a cover letter and resume to

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