Lead Line Cook

Pour House Bar and Grill; Bozeman (MT); On-site; USD 25,000 - 33,000; Part time

Job summary

Pour House Bar and Grill is seeking a Lead Line Cook to oversee daily kitchen operations during service in Bozeman, MT. This part-time, on-site role focuses on cooking to standard, coordinating ticket flow, and maintaining quality and portion control.

You will guide and train kitchen staff, manage prep and inventory, and ensure a clean, safe work environment while collaborating with front-of-house for timely service.

Qualifications

• Strong line cooking skills in fast-paced environment.
• Experience leading or supervising kitchen staff, with ability to train, delegate, and support team during service.
• Knowledge of food safety, sanitation standards, and proper food handling.
• Ability to follow recipes, portion guidelines, and plating standards while ensuring quality.
• Effective communication with both back-of-house and front-of-house teams.
• Strong time management, organization, and multitasking abilities.
• Lead or senior line cook experience preferred in restaurant/bar settings.
• Availability to work evenings, weekends and holidays.
• ServSafe or equivalent food handler certification or willingness to obtain one.

Responsibilities

• Oversee daily kitchen operations during service on-site in Bozeman, MT.
• Prepare and cook menu items to standard; coordinate ticket flow on the line.
• Assist with prep lists, stock monitoring, and inventory ordering.
• Maintain clean, safe, and organized work area following sanitation procedures.
• Communicate effectively with front-of-house to ensure timely service.
• Contribute to menu improvements, specials, and efficient workflow practices.

Job description

Role Description

The Lead Line Cook is a part-time, on-site role based in Bozeman, MT, responsible for overseeing daily kitchen operations during service. This role includes preparing and cooking menu items to standard, coordinating ticket flow on the line, and ensuring consistent food quality, presentation, and portion control. The Lead Line Cook supports and guides other kitchen staff, helps manage prep lists, monitors stock levels, and assists with ordering and inventory as needed. Responsibilities also include maintaining a clean, safe, and organized work area, following food safety and sanitation procedures, and communicating effectively with the front-of-house team to deliver timely service. The role may also contribute to menu improvements, specials, and efficient workflow practices in the kitchen.

Qualifications

• Strong line cooking skills, including grilling, sautéing, frying, and food preparation in a fast-paced environment.
• Experience leading or supervising kitchen staff, with the ability to train, delegate, and support team members during service.
• Knowledge of food safety, sanitation standards, and proper food handling, including maintaining a clean and organized station.
• Ability to follow recipes, portion guidelines, and plating standards while ensuring consistent quality and presentation.
• Effective communication skills and the ability to work collaboratively with both back-of-house and front-of-house teams.
• Strong time management, organization, and multitasking abilities, especially during peak service periods.
• Previous experience in a restaurant or bar and grill setting; lead or senior line cook experience is preferred.
• Availability to work evenings, weekends, and holidays as required by business needs.
• ServSafe or equivalent food handler certification, or willingness to obtain one.