Lead Line Cook - In-Country H2B for Summer 2026!

LMLC OPERATIONS LLC•Big Sky, MT

2h•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

Previous experience as a line cook in a professional kitchen required; leadership or mentorship experience preferred.
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

Nice To Haves

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.