ABOUT US: Lone Rock Retreat in Bailey, Colorado, is a mission-driven retreat center supporting education leaders working to ensure every child has access to an excellent education. Located just 40 minutes from downtown Denver and 30 minutes from the Foothills, right off Highway 285, our inspiring natural setting offers a space for reflection, connection, and meaningful impact.

WHAT SETS US APART: Unlike traditional hospitality environments, we are not open 365 days a year. We only host groups up to 60 people with a minimum two-night stay. Our calendar aligns with the rhythms of the education community, which often means time off during major holidays like Thanksgiving, Christmas, and New Year’s—creating a healthier work-life balance for our team.

WE TAKE CARE OF YOU: We offer a generous and competitive benefits package designed to support your health,well-being, and future:

• Flexible time off
• 100% employer-paid medical, dental, and vision insurance, with dependent coverage available
• 13 paid holidays
• Employer-paid long-term disability insurance
• 401(k) with employer contributions up to 4%, fully vested from day one
• Employee Assistance Program (EAP)
• CHAMP Plan™ coverage, a supplemental health benefit with $0-copay unlimited primary and urgent care, 100% preventive care, a Personal Health Assistant, and family access to formulary prescriptions and virtual primary care.
• Savings Spot, our employee discount program on a range of products and services
• Complimentary staff meals during shifts
• Transportation stipend if home adress is 20+ miles from Lone Rock 

THE ROLE 

The Executive Chef sets the culinary vision and leads all kitchen operations at Pahara Institute at Lone Rock, ensuring every guest experiences exceptional, mission-aligned dining. This role owns menu development, budget and food cost management, and overall kitchen leadership, while directly overseeing the Chef de Cuisine and, through them, the broader kitchen team. The Executive Chef partners with retreat leadership to align the culinary program with the organization's mission, guest experience goals, and operational standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES 

Area 1: Leadership 

• Lead with care, respect, and professionalism, mentoring their team and fostering a culture of accountability, growth, and collaboration.

• Recruit, train, and supervise kitchen staff. Remain accountable for kitchen performance, team follow-through, and timely communication of issues to campus leadership.

• Coach performance on a regular basis, providing constant feedback to team members.

• Forecast labor needs based on retreat schedules and guest counts, schedule shifts and assignments to ensure adequate coverage and efficient operations, and manage overtime within approved guidelines.

• Manage team member timesheets and requests off. Ensure timesheets are submitted for payroll by deadlines.

• Lead by example, stepping in to support the team and maintain quality and pace under pressure.

• Conduct regular one-on-ones and team meetings to align on goals and address concerns.

• Address performance issues and conflicts promptly and fairly, following established procedures when necessary.

• Build cross-functional relationships with other departments and stakeholders to ensure smooth operations.

• Develop and implement department policies, procedures, and best practices

• Serve as an active member of the senior leadership team, contribute to decisions with the needs of Lone Rock and the broader organization in mind, and participate in offsite leadership meetings and planning sessions as needed.

Area 2: Operational Management

• Own the culinary vision, seasonal menus, and recipes across all dining occasions, ensuring they reflect Pahara’s mission, brand, and guest expectations. Collaborate with campus leadership to develop and refine menus that reflect Lone Rock’s approach to vitality and leave guests feeling nourished and fueled throughout their retreats.

• Sets and monitors standards for food quality, presentation, and consistency across the kitchen, conducting regular tastings and menu reviews.

• Reviews guest feedback and satisfaction data at a program level, using insights to refine menus, service standards, and the overall dining experience.

• Partners with retreat leadership and Events to plan menus and staffing for retreats, special events, and VIP groups. Coordinates meal and snack service and any changes, and ensures dietary and allergen needs are communicated and verified through service.

• Shares menu possibilities and cost implications with Sales and Reservations before client commitments are finalized.

• Identifies capital and equipment needs, planning for maintenance, replacement, and kitchen improvements.

• Works as Manager on Duty, with total campus oversight, on assigned weekends rotated with other property leadership team members.

• Takes an active role in guest-facing culinary service when appropriate, including working action stations, setting up and presenting food, and interacting with guests. Coach the culinary team to bring the same warmth and professionalism to these experiences.

Area 3: Administrative Management

• Builds and manages the culinary department budget, including labor, food costs, and equipment, identifying opportunities to control costs without compromising quality.

• Oversees vendor relationships, sourcing decisions, and contract negotiations, ensuring reliable, high-quality, and cost-effective supply chains.

• Approves and oversees inventory management, ordering systems, and food cost controls across the kitchen. Maintain recipe costing and track culinary cost per guest day and food waste.

• Champions food safety, sanitation, and regulatory compliance across the culinary operation, ensuring the kitchen meets or exceeds all applicable health codes.

SUPERVISORY RESPONSIBILITIES

• Direct supervision of Chef de Cuisine

• Indirect supervision of all Kitchen staff

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Proven experience as an Executive Chef or senior culinary leadership role in a professional kitchen, with a focus on hospitality or wellness cuisine preferred.

• Demonstrated success developing and executing a culinary vision, including menu development, recipe creation, and adapting cuisine to reflect a brand or mission.

• Advanced knife skills and mastery of a wide range of cooking techniques and culinary styles, with the ability to train others to the same standard.

• Strong financial acumen, including experience building and managing budgets, food cost controls, labor planning, and vendor negotiations.

• In-depth knowledge of food safety and hygiene practices, including proper handling of dietary restrictions, allergies, and special requests, and the ability to hold a team accountable to these standards.

• Strong math skills, including the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, decimals, and percentages, for recipe scaling, cost analysis, and budgeting.

• Excellent organizational and strategic planning skills to oversee culinary operations across multiple functions in a fast-paced environment.

• Physical ability to perform hands-on culinary tasks as needed

• Strong communication skills, with the ability to speak clearly, listen attentively, and collaborate effectively with guests, staff, and retreat leadership, using tact and professionalism

• A positive, solutions-oriented attitude with a collaborative and team-driven leadership style

• Ability to work a flexible schedule, including weekends, evenings, early mornings, and holidays as needed

WORK ENVIRONMENT AND PHYSICAL DEMANDS

• Ability to work at high elevations, with regular walking and exposure to outdoor terrain

• Works in an indoor kitchen with exposure to heat, moisture, and cleaning chemicals, as well as outdoor exposure to cold, snowy, high-elevation terrain when moving between areas.

• Shares small workspaces with team members, especially during busy service periods.

• Must be able to stand, walk, and remain well-paced and mobile for up to 4 hours at a time, multiple times per shift, including frequent stooping, bending, reaching, and repetitive hand/arm movement.

• Must be able to lift up to 50 pounds frequently.

• Must have the visual acuity (including peripheral vision) and hearing (in loud environments) needed to work safely and attentively.

• Exposed to hazards including slipping, tripping, broken glass, hot liquids, and hot food.

Pahara Institute at Lone Rock is an Equal Opportunity Employer. This job description is not intended to be, and shall not be construed as, an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Such duties, responsibilities, and qualifications are subject to change, and additional duties may be assigned at any time, with or without prior notice, at the sole discretion of Pahara Institute at Lone Rock.

All team members of Pahara Institute at Lone Rock are expected to assist any guest or team member requiring assistance and to proactively address any situation as necessary to ensure a positive experience for all individuals on the premises.