Line Cook

Rock Creek Cattle Company•Deer Lodge, MT

just now•Onsite

About The Position

Do you love creating great food and working in a fast-paced, team-focused kitchen? Rock Creek Cattle Company, a private golf club surrounded by Montana’s stunning landscape, is looking for energetic and motivated Line Cooks to join our Culinary team. At Rock Creek, you won’t just prepare meals, you’ll help deliver memorable dining experiences for our members and guests. Seasonal Opportunity: Approximately April 26, 2026 - October 15, 2026 Shifts: part-time (no housing available) / full-time (potential housing opportunity) Hours: 8-10 hour daily shifts / potentially 40-50 hours a week Limited availability housing. Candidates may inquire with the hiring manager. Housing is not guaranteed. Rent is $395/month with a refundable deposit of $150 if approved. At this time, we are not allowing new pets. Job Summary: Accurately and efficiently prepare, portion, cook, and present menu items. Also perform other duties as necessary in the kitchen, including but not limited to preparation “prep” work, proper sanitization and well as closing and side duties. Line Cooks are responsible for effectively completing the responsibilities below while maintaining constant communication with location management regarding progress and setbacks. These duties are all subject to revisions based on operational demands. For the purposes of this job description, any reference to “kitchen,” includes but is not limited to dishwashing area and equipment.

Requirements

Work long and perhaps erratic hours which include nights, weekends, and holidays.
Must have high level of interpersonal skills with the ability to handle sensitive information appropriately.
Must have the ability to represent the company in a positive and professional manner.
Must have strong oral communication skills to tactfully and professionally interact with individuals at all levels.
Must possess strong verbal communication skills with the ability to effectively present information.
Must be able to influence others and build positive work environments and relationships through enthusiasm, sociability, supportiveness, insight, and cooperation.
Must demonstrate the ability to build trust and respect.
Must work productively, both independently and in various group settings with conflicting interests to achieve completion of common goals.
Must be self-assured and confident in a variety of settings with a strong belief in own capabilities.
Must have the ability to exercise good judgment and maintain confidentiality; ability to quickly synthesize information, define problems, collect data, establish facts, and draw valid conclusions in changing situations using sound decision making skills while including appropriate people in the decision-making process.
Must be able to work independently as well as productively in a team setting.
Must have the ability to multitask, prioritize, and adapt to unforeseen priority changes.
Must demonstrate self-reliance, stamina, and drive.
Must have high levels of objectivity and emotional consistency with the ability to remain level-headed.
Must strive to continuously build knowledge with an open mind to constructive feedback.
Prolonged periods of standing and walking.
Regular movement including but not limited to bending, reaching, lifting, and carrying.
Must be able to access and navigate all areas of the restaurant.
Must be able to lift up to 50 pounds at times.
May be required work in excessive heat and cold in association with outdoor or kitchen environment.

Nice To Haves

Previous cooking experience preferred.

Responsibilities

Prepares (“preps”) and properly stores ingredients for menu items, including but not limited to washing, chopping, dicing, mincing, pureeing, peeling, cutting, mixing, seasoning, and portioning ingredients.
Safely and properly stores all food, food prep, and other items in correct locations.
Accurately and efficiently prepares, portions, cooks, and presents menu items, often performing these tasks simultaneously with multiple food orders.
Accurately reads orders to ensure that ingredient additions, deletions, and substitutions are factored into the food preparation process.
Responsible for safe operation and handling of all kitchen equipment.
Checks orders for modifications, including but not limited to removal of allergens.
Communicates modifications, including but not limited to allergens, to essential parties.
Follows and practices Company standards of food preparation for members with food allergies, including but not limited to sanitizing and/or replacing all food utensils and surfaces before food production.
Ensures Members are positively impacted by exceeding member expectations.
Ensures food quality and safe food handling requirements are maintained.
Facilitates efficient and effective set-up and break down of kitchen and kitchen stations, including but not limited to the salad station, sauté station, grill station, and fryer.
Consistently follows recipes, portions, and product production according to Company protocols.
Effectively and efficiently completes side work and closing duties, checking out with Management before clocking out and leaving work.
Proactively warns employees and members of any hazards, including but not limited to knives, hot skillets, molten food cores, or seating inclines/declines/stairs.
Follows and practices Company standards of cleanliness.
Remains updated and educated regarding specials, features, and menu deviations, including but not limited to discontinued and depleted items.
Assist with dishwashing and cleaning projects as needed.
Promptly reports member concerns, injuries, accidents, and other high-risk issues to Management.
Promptly reports employee and personal or “self” concerns, injuries, accidents, and other high-risk issues to Management.
Follows Company control procedures in order to safeguard all assets including equipment and inventory.
Participates in daily “pre-shift” meetings as well as mandatory staff meetings.
If allowed by law, responsible for alerting and receiving permission from management before taking required or allowed breaks.
Accountable for reporting accurate payroll records through clock-in/clock-out procedures.
Monitors personal payroll hours and notifies management when hours approach thresholds that necessitate overtime compensation.
Other ad-hoc duties – unexpected moments when we have to pull together as a team to get a task completed.