Line Cook

Relais & Châteaux; Philipsburg (MT); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading luxury ranch in Montana is seeking a skilled Line Cook to join their culinary team. The ideal candidate will have experience in a fast-paced kitchen environment and be passionate about farm-to-table cooking. Responsibilities include food preparation, maintaining safety standards, and collaborating with chefs to create unique dishes. This is an excellent opportunity for someone seeking to expand their culinary skills in a stunning outdoor setting.

Qualifications

• 2 years previous Line cooking experience preferred.
• Valid driver’s license.

Responsibilities

• Prepare components of each dish using provided recipes.
• Communicate effectively with kitchen team and manage workload.
• Maintain cleanliness and safety standards in the kitchen.

Skills

Time management

Food safety practices

Collaboration

Education

High School diploma or equivalent

Job description

Company Description

Outdoor enthusiasts will enjoy the opportunity to work at theworld’s first Forbes Travel Guide Five-Starguest ranch.The Ranch at Rock Creek offers year-round unique vacations on an authentic 19th century homestead.Luxury service is provided with genuine warmth and hospitality.

Job Description

Primary Purpose of Position

As a Line Cook you get the opportunity to work in farm to table kitchen that uses high quality, locally sourced fresh ingredients to prepare unique tasting dishes for our guests. The Line Cook is responsible for executing menu items quickly and efficiently while maintaining food quality standards for preparation and storage of items. This role is also responsible for cleaning and maintaining the station - practicing proper safety, sanitation, and organizational skills.

Essential Duties and Responsibilities

Prepare necessary components of each dish on our menu using provided recipes.

In conjunction with culinary team, ensure basic meal prep procedures are completed to set shift/day up for success.

Communicates regularly and effectively with Executive Chef, Executive Sous Chef, and Sous Chef.

Demonstrates flexible and efficient time management and ability to prioritize workload.

Meets departmental productivity standards.

Performs work in a safe and high quality manner.

Collaborates with fellow team members on the use of seasonal availability of ingredients.

Complies with laws, ordinances and regulations governing food preparation, service and disposal.

Assist with inventory and food orders as necessary.

Is aware of rotation timing of all F& B inventory.

Maintains proper rotation of product with fellow team members at all times.

Follows sanitation practices, standards and regulations.

Ability to work in a variety of settings- ranging from events kitchen, three meal kitchen or pop-up location throughout the property.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.

Qualifications

Education/Experience

High School graduate or equivalent preferred.

2 years previous Line cooking experience preferred.

Valid driver’s license.

Additional Information

All your information will be kept confidential according to EEO guidelines. Position is not currently able to accomodate visa sponsorship at this time.