Garden Chef in Montgomery, Texas at Bluejack Management Partners

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest, and one employee at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities of the role.

Come Home to the Garden

Bluejack National is seeking a passionate and experienced Garden Chef to lead one of the newest and most distinctive experiences within our lifestyle portfolio: a four-acre community garden designed to connect our Members, families, and team to the land, food, wellness, and one another. This is more than a traditional gardening role. The Garden Chef will bring together horticulture, culinary experiences, education, and hospitality to create a garden that is both productive and engaging. This individual will oversee the planning, cultivation, and care of the garden while finding creative ways to bring its harvest to life through Member experiences, culinary programming, educational opportunities, and community events.

The ideal candidate understands the connection between growing good food and creating meaningful experiences. They are equally comfortable working in the soil, collaborating with our chefs and other operation leader, engaging with Members and families, and teaching others about where their food comes from. From planting and harvesting to hosting garden experiences and helping turn fresh ingredients into memorable meals, the Garden Chef will play a key role in making the garden a place where people can slow down, get their hands dirty, learn something new, and connect with the land and each other. If you believe a garden can be more than what grows in it, and that the best experiences often begin with something as simple as a seed in the soil, we’d love to have you come home to the garden.

Summary of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First.

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

Be Remarkable.

I seek ways to be extraordinary and deliver a positive impact every day.

Essential Duties & Responsibilities

Garden & Horticulture Operations

• Lead the planning, development, cultivation, and ongoing maintenance of the four-acre community garden, including cultivated garden areas, greenhouse operations, fruit and nut trees, lawns, and other growing spaces.
• Develop and maintain seasonal planting, growing, harvesting, and crop rotation plans.
• Select crops based on climate, seasonality, soil conditions, culinary applications, educational opportunities, and Member experiences.
• Monitor and maintain soil health, plant health, irrigation, pest management, and overall garden productivity.
• Implement sustainable and responsible growing practices where appropriate.
• Maintain a clean, organized, safe, and visually appealing garden and work environment.
• Coordinate routine maintenance and identify equipment, material, and resource needs.
• Manage garden supplies, tools, seeds, plants, and other necessary materials within established budgets.
• Maintain appropriate records related to planting, harvesting, production, and garden operations.
• Ensure the Garden consistently reflects Bluejack’s standards for quality, presentation, and hospitality

Culinary & Garden-to-Table Programming

• Partner with the Executive Chef and culinary team to identify crops and ingredients that support current and future culinary needs.
• Coordinate planting and harvesting schedules with culinary programming and menu needs.
• Develop opportunities for chefs and culinary team members to engage directly with the Garden.
• Introduce unique, seasonal, and locally appropriate ingredients to the Bluejack culinary program.
• Participate in tastings, demonstrations, garden-to-table experiences, and other culinary programming.
• Educate culinary and hospitality teams on available garden products, seasonality, harvesting, and proper handling.
• Help establish a strong connection between what is grown in the Garden and what is prepared and served at Bluejack.

Member & Guest Experiences

• Develop and facilitate engaging Garden experiences for Members, families, guests, employees, and the broader Bluejack community.
• Create and lead programming such as gardening classes, harvest experiences, family planting days, children's programs, cooking demonstrations, chef collaborations, seasonal celebrations, wellness activities, and garden-to-table events.
• Support private events, corporate experiences, Member events, and other gatherings hosted within the Garden.
• Serve as a knowledgeable and welcoming ambassador for the Garden.
• Create experiences that encourage participation, curiosity, and connection with the land and food.
• Build relationships with Members and guests and encourage continued engagement with the Garden.

Education & Community Engagement

• Serve as the primary educator and resource for Garden-related knowledge and programming.
• Teach Members, guests, families, and employees about gardening, seasonality, sustainability, harvesting, food preparation, and the connection between the land and the table.
• Develop age-appropriate educational opportunities for children and families.
• Encourage hands-on learning and participation in gardening and harvesting activities.
• Collaborate with Bluejack departments to incorporate the Garden into broader lifestyle, wellness, and community programming.
• Help establish traditions and experiences that encourage Members and Garden Home residents to engage with the property throughout the year.

Wellness & Lifestyle Experiences

• Collaborate with the Sanctuary, culinary team, and other Bluejack leaders to develop experiences that support wellness, healthy food, nature, mindfulness, education, and outdoor activity.
• Identify opportunities for the Garden to complement Bluejack’s broader wellness and lifestyle offerings.
• Incorporate fresh, seasonal ingredients and outdoor experiences into appropriate wellness programming.

Leadership & Collaboration

• Build strong working relationships with the Executive Chef, Food & Beverage leadership, Sanctuary, Events, Agronomy, and other relevant Bluejack departments.
• Lead and coordinate seasonal Garden projects, events, and programming.
• Provide direction and training to Garden staff, seasonal employees, volunteers, or other team members as applicable.
• Manage priorities, resources, and projects independently while keeping leadership informed of progress, challenges, and opportunities.
• Identify opportunities to continually improve the Garden's operations, programming, and Member experience.

Stewardship & Bluejack Standards

• Serve as a responsible steward of the land and resources entrusted to the Garden.
• Maintain high standards for safety, cleanliness, organization, and presentation.
• Represent Bluejack National professionally and consistently demonstrate the company's values and commitment to exceptional experiences.
• Perform other duties and responsibilities as assigned.

Minimum Qualifications & Education Requirements

• High school diploma or equivalent required.
• Degree, certificate, or formal training in horticulture, agriculture, culinary arts, environmental studies, hospitality, education, or a related field is preferred.
• 3+ years of relevant professional experience in horticulture, gardening, farming, agriculture, culinary operations, garden programming, hospitality, or a related field.
• Demonstrated knowledge of plant cultivation, seasonal growing practices, harvesting, and garden maintenance.
• Working knowledge of soil health, irrigation, pest management, and sustainable growing practices.
• Demonstrated understanding of food, ingredients, seasonality, and basic culinary principles.
• Experience developing or leading educational, recreational, culinary, or community-based programming is preferred.
• Hospitality, resort, private club, farm-to-table, or Member-facing experience is preferred.
• Strong communication and interpersonal skills with the ability to comfortably interact with individuals of varying ages and backgrounds.
• Ability to confidently lead hands-on experiences, demonstrations, classes, and group activities.
• Strong organizational and time-management skills with the ability to manage multiple projects and seasonal priorities.
• Strong attention to detail and a commitment to maintaining high standards of quality, presentation, and cleanliness.
• Ability and willingness to work outdoors in varying weather conditions and perform physical tasks associated with gardening and horticulture.
• Ability to lift, carry, bend, kneel, stand, and perform other physical activities associated with garden operations.
• Ability to work flexible hours, including occasional evenings, weekends, and holidays, based on Garden programming and events.

ADDITIONAL COMPENSATION:

Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation.

BLUEJACK APPEARANCE AND GROOMING STANDARDS:

The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart-driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a

polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations.

LICENSES AND CERTIFICATIONS:

• Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities

that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties

of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner.

We are an equal employment opportunity employer

ACKNOWLEDGMENT:

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.