Open Positions

Minimum Requirements:
This position requires a thorough knowledge of horsemanship and care of horses. Candidate must have the ability to: teach basic horsemanship, relate to one’s peer group and work in a team setting, and have at least 3 years equivalent experience. Candidate must have a desire to work with children and adults. This position also requires that the occasional need and use of company vehicles. A clean driving record for one year or more is required to meet insurance requirements. Candidate must be at least 19 years of age.
PM Cook
The PM Cook is responsible for preparing food according to pre-established guidelines and standards, ensuring only quality foods are produced on a timely and efficient manner.

Summary of Essential Job Functions:

  • PM Cook includes but is not limited to preparing food according to guidelines and standards.
  • Only highest quality food served.
  • Cleans, maintains and closes work area.
  • Demonstrates satisfactory food quality, presentation and consistency.
  • Performs duties assigned throughout the shift.
  • Equipped for service on time.
  • Demonstrates satisfactory food presentation, quality, and consistency.
  • Works well with diverse groups of people. 
  • Assumes responsibility and accountability.
  • Appropriate attire.
  • Maintains personal hygiene.
  • Communicate closely with supervisor all repairs, updates to soft goods, paint, and general building maintenance that is needed.   
The Dishwasher is responsible for the cleaning of all dishes, silverware and glassware. The Hotel Steward is also responsible for cleaning the kitchen floors, storerooms and freezers when needed. Also responsible for taking out the trash, recycling boxes, collecting dirty plates as needed, and general cleaning of the kitchen and related departments.

Summary of Essential Job Functions:

  • Cleans, maintains and closes work area
  • Performs duties assigned throughout the shift
  • Equipped for service on time
  • Works well with diverse groups of people
  • Assumes responsibility and accountability
  • Appropriate attire
  • Maintains personal hygiene
  • Communicate closely with supervisor all repairs, updates to soft good, paint and general building maintenance that is needed
Executive Chef
The Executive Chef will be responsible for menu planning, food preparation, back of the house management & cost management.  In addition, the position will work as part of the management team to build sales and grow the business.  The position will supervise, delegate & work hands-0on in kitchen functions with kitchen personnel to ensure high quality of food, timeliness in service.  Position will be heavily involved in banquet service provision and planning.

Duties & Responsibilities:

  • Fully manage culinary aspects of outlets, not limited to training, and evaluating all supervisors and employees within the department.
  •  Oversee menu planning, in-house marketing & food-related promotions
  • Ensure culinary management team is properly trained & developed
  • Hire, manage (motivate, coach and mentor) employees to perform at maximum potentials.
  • Separate employees, if necessary
  • Schedule all employees, ensuring all shifts are covered.
  • Manage labor costs by adhering to budgeted expenses, management of time clock system and scheduling.
  • Oversee the arrival of new stock and ensure food is stored according to purchasing guidelines.
  • Monitor and control waste.
  • Ensure all sanitation regulations are in compliance.
  • Ensure guest satisfaction by maintaining all guidelines and procedures concerning food preparation, menu items and recipes.
  • Make sure cleaning schedules are carried out.
  • Ensure consistency in all food preparation techniques, plate presentations, menu production.
  • Make sure all personnel are following proper label and date procedures.
  • Report and fill out first report of injuries in a timely manner.
  • Inspect the employee dining area on a daily basis to ensure food quality and sanitation.
  • Manage, maintain, and repair all kitchen equipment, preparing work orders as needed.
  • Other duties as may be assigned

Job Requirements:

  • Attention to detail, organization, decision-making skills
  • Ability to withstand prolonged standing, stretching, bending & kneeling without restriction
  • Ability to work in a fast-paced, busy and somewhat stressful environment and maintain physical stamina, proper mental attitude
  • Must be able to ability to lift or carry a minimum of 40 lbs, unassisted, in performance of specifically assigned tasks
  • Ability to manage time well, meet imposed deadlines and ability to work flexible hours
  • Innovative and change driven with a high sense of urgency.
  • Proven problem solving skills with ability to maintain composure in stressful situations.

Education & Experience:

  • Five (5) – Seven (7) years kitchen management experience.
  • Culinary Certification highly desired
  • Experience in fast-paced, high volume atmosphere
  • Exceptional organizational & communication skills
  • Vendor management skills

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We appreciate your interest in employment at Tanque Verde Ranch! Positions at TVR are a great way to gain valuable work experience and enjoy life in the desert. Our team spirit and dedication to providing the highest quality service to guests is a strong tradition at Tanque Verde Ranch. Tanque Verde Ranch may be the right place for you if you:

• enjoy working in a service position;
• love working with people;
• have a strong work ethic;
• believe in working hard and giving your best;
• enjoy working in outdoor environments;
• are open to working day, evening and/or weekends;
• are at least 18 years of age.