Line Cook - Red Lodge Pizza Co.

The Pollard Hotel; Red Lodge (MT); On-site; USD 20,664 - 27,552; Full time

Job summary

The Pollard Hotel in Red Lodge is seeking dedicated kitchen staff to join a talented team committed to quality food and community. Key responsibilities include managing stations, preparing dishes, and ensuring sanitation standards. We're looking for team players who thrive in fast-paced environments and can follow specific techniques. Previous kitchen experience is preferred.

Applicants should possess a high school diploma or GED, and be ready to lift up to 25 lbs. If you're passionate about culinary arts, we'd love to meet you!

Qualifications

• Previous kitchen experience is welcome.
• Ability to stand for 8-hour shifts in a hot kitchen.
• Must be able to lift and move up to 25 lbs.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare basic components of each dish using proven recipes.
• Monitor product freshness and rotate inventory based on schedule.
• Work with the culinary team to complete portion prep work.
• Ensure food prep and storage areas meet sanitation standards.

Skills

Team player

Ability to work in a fast-paced environment

Willingness to learn

Dependability

Education

High school diploma or GED

Job description

Job Summary

Toss the dough, flip the burgers, chop the salads—this isn't your run‑of‑the‑mill kitchen line! Grab an apron and join a talented group of cooks dedicated to quality food and community.

Our Mission

To create great experiences for everyone we meet, enrich the lives of our staff and guests, be an integral part of making our community wonderful, build enduring relationships, and make quality food with real ingredients.

Essential Job Duties

• Station Management: Set up and stock stations with all necessary supplies and ingredients for service.
• Culinary Execution: Prepare basic components of each dish using our proven recipes; memorize serving portion sizes and meal prep procedures.
• Quality Control: Monitor product freshness and rotate inventory (FIFO) based on a set schedule.
• Team Collaboration: Work with the culinary team to complete portion prep work for other shifts as needed.
• Sanitation & Safety: Ensure all food prep and storage areas meet restaurant sanitation and safety standards; follow all sanitation and safety policies.
• Maintenance: Safely and rapidly operate industrial dishwashers and perform daily opening/closing side work.
• Operational Readiness: Employees must be accessible via cell phone and/or email for scheduling and HR communications.

Skills and Qualifications

• Attitude: A team player who contributes a positive and fun energy to the kitchen.
• Pace: Ability to work effectively in a high-volume, fast‑paced environment.
• Trainability: Follows directions well and is open to learning our specific techniques.
• Reliability: Honest, dependable, and committed to performing duties satisfactorily.

Physical Demands & Work Environment

• Stamina: Ability to stand for 8‑hour shifts in a hot, humid kitchen environment.
• Physicality: Regularly required to walk, use hands/tools, reach, balance, and stoop.
• Lifting: Must be able to lift and move up to 25 lbs.
• Flexibility: The hospitality business requires working weekends, holidays, and late hours.

Valued Experience / Education

• High school diploma or GED preferred.
• Previous kitchen experience is welcome.

Physical Requirements

The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

Physical Demands: While performing the duties of this job, the employee is regularly required to walk, sit, use hands to handle or feel objects, tools, or controls; reach with hands and arms; balance; stoop; talk; and hear. The employee must lift and move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.

Work Environment: This role operates in a high‑energy, professional kitchen with constant exposure to high temperatures (ovens, grills, and pizza stones), sharp objects, and industrial machinery. Daily exposure to wet or slippery floors, hot water, and commercial cleaning chemicals requires a high level of safety awareness and the use of proper non‑slip footwear. Operations require frequent travel between the main line and the basement level for administrative duties, inventory management, laundry, and product storage.