Lead Line Cook

Boyne Resorts•Big Sky Meadow Village, MT

39d

About The Position

At Big Sky Resort, our Lead Line Cooks are the heartbeat of our culinary operation, where precision meets creativity in kitchens that showcase the best of mountain dining. You'll take ownership of smooth service flow while empowering and educating your team to reach their full potential. Beyond executing exceptional dishes, you're accountable for maintaining the standards that create memorable guest experiences – whether in the fast-paced energy of our casual outlets or the refined atmosphere of our signature restaurants. This role challenges you to grow as both a culinary craftsperson and a leader, ensuring every plate reflects the excellence that guests expect from their mountain dining experience. Here are some of the top qualities that will help you thrive in this role: Driven Supportive Diligent Professional Precise Technically skilled

Requirements

Minimum of 2 years of culinary experience in a professional kitchen
Passion for the culinary arts and the hospitality industry
Familiarity with kitchen tools, equipment, food safety practices, and proper food storage
Ability to follow recipes and accommodate food allergies and dietary needs
A strong sense of urgency, personal responsibility, and pride in your craft
Team-oriented, coachable, and committed to continuous improvement
Excellent communication and multitasking skills
Availability to work varied shifts including early mornings, evenings, weekends, and holidays
Ability to lift, push or pull at least 35 pounds
Must be able to work on your feet for at least 8 hours
Must be able to climb stairs multiple times per shift
Must be able to carry a full tray with either hand

Nice To Haves

Submit a resume with your application
Hold active ServSafe certifications (Food Handler, Food Allergen)
Demonstrate leadership experience or a strong desire to grow into a leadership culinary role

Responsibilities

Assist the Chef and Sous Chef in directing daily kitchen operations while fostering a positive and motivated team culture
Produce consistently high-quality, visually appealing dishes while working the line with confidence and professionalism
Take ownership of food prep, cooking, and plating with attention to detail and pride in presentation
Be ready to jump into any support role as needed, demonstrating a team-first mindset
Ensure food safety standards, allergen protocols, and recipe consistency are followed with precision
Maintain impeccable organization and sanitation of workstations and kitchen equipment
Participate in daily team line-ups and communicate clearly across culinary and service teams
Provide and receive feedback to foster personal growth and team development
Uphold our Boyne Standards and Boyne Basics to ensure exceptional guest experiences