Lead Line Cook: Elevate Service & Kitchen Team (Bozeman)

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

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.