Lead Line Cook - Winter H2B In-Country Extension

LMLC OPERATIONS LLC•Big Sky, MT

2d•$23 - $26•Onsite

About The Position

The Lead Line Cook supports daily kitchen operations by preparing high-quality food, maintaining kitchen standards, and helping ensure smooth and efficient service. In addition to performing all standard line cook duties, the Lead Line Cook provides guidance to kitchen staff, assists with inventory and organization, and upholds all safety, sanitation, and quality expectations. This role does not include autonomous supervision of employees but does involve mentoring and leading by example.

Requirements

Proficient in English reading, writing, and comprehension; additional language skills are a plus
Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests
Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets
Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.)
In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends
Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines
Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high-expectation environment
Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high-pressure or guest-facing moments
Creative and detail-oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos)
Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences
Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills
Previous experience as a line cook in a professional kitchen required
Strong understanding of food safety, sanitation practices, and kitchen equipment operation.
Strong communication and teamwork skills.
Ability to follow recipes, portion guidelines, and plating standards with consistency.
Strong attention to detail, organization, and time management.
Ability to stand for extended periods and lift up to 50 lbs as needed.
Reliable, positive, and professional attitude with a commitment to quality and teamwork.
Strong knowledge of varied cuisines, plating techniques, and high-end presentation standards
Ability to execute both a la carte and banquet style service
Must comply with Moonlight Basin’s Dress and Grooming policies
Ability to complete tasks in a fast-paced, sometimes stressful hospitality environment with unpredictable business levels
Must be able to stand and walk for extended periods (up to 10 hours per shift)
Ability to bend, stoop, reach, lift, and carry up to 50 pounds independently
Manual dexterity to handle knives, kitchen tools, and food preparation equipment with precision and safety
Ability to work in hot, humid, and fast-paced kitchen environments for extended periods
Must have the stamina to perform physically demanding tasks, including repetitive motions such as chopping, stirring, and plating
Ability to safely navigate slippery or uneven kitchen floors and tight workspaces
Capable of hearing, speaking, and seeing well enough to communicate effectively in a noisy kitchen setting
Must be able to taste and smell food products to ensure quality and consistency
Comfortable working long shifts, weekends, holidays, and variable hours based on seasonal business demands

Nice To Haves

leadership or mentorship experience preferred
CPR/First Aid Certification (preferred)

Responsibilities

Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
Set up, stock, and maintain assigned stations before, during, and after service.
Assist with daily prep tasks, including chopping, portioning, measuring, and storing ingredients.
Ensure proper food handling, storage, and labeling procedures are followed at all times.
Maintain a clean, organized, and sanitary work environment in accordance with food safety regulations.
Coordinate timing with other cooks and front-of-house staff to ensure efficient and consistent service.
Monitor food quality and communicate any issues or needs to the Sous Chef or Chef on duty.
Support kitchen operations during peak service periods and help resolve minor issues as they arise.
Assist with weekly and monthly inventory tasks, including tracking stock and communicating shortages.
Mentor and support kitchen staff by demonstrating proper techniques, maintaining a positive environment, and modeling high standards.
Follow all company policies, safety procedures, and sanitation requirements.
Perform other kitchen-related duties as needed.