Staff Cook

The Ranch at Rock Creek•Philipsburg, MT

About The Position

The Staff Cook is responsible for preparing daily meals for employees and maintaining the staff kitchen inventory. This role ensures that staff dining is nutritious, timely, and cost-effective while upholding cleanliness, safety, and consistency standards. By supporting the well-being of employees through quality meals, the Staff Cook plays an important role in overall team satisfaction and efficiency.

Requirements

Minimum 3 years of professional cooking experience; institutional or cafeteria cooking experience preferred.
Knowledge of basic cooking methods, food safety, and portion control.
High school diploma or equivalent required.
Food Handler’s Certification or ability to obtain certification required.
Strong organizational skills with the ability to track and maintain kitchen inventory.
Ability to work independently and manage time effectively.
Team-oriented attitude with good communication skills.
Ability to stand, walk, bend, and reach for extended periods.
Ability to lift and carry up to 40 lbs.
Comfortable working in a hot kitchen environment.
Ability to work flexible hours, including weekends and holidays, as required by business needs.

Nice To Haves

institutional or cafeteria cooking experience preferred.

Responsibilities

Prepare and serve daily staff meals according to established menus and dietary guidelines.
Ensure meals are balanced, varied, and prepared in a timely manner to support scheduled shifts.
Maintain stock of staff kitchen inventory including monitoring supplies, rotating stock, and submitting requisitions for replenishment.
Manage proper storage and labeling of food items to ensure freshness and minimize waste.
Maintain a clean, organized, and sanitary staff kitchen in compliance with health and safety standards.
Track and report daily meal counts, waste, and supply usage to support cost control.
Coordinate with the Executive Chef/Sous Chef regarding menu planning, budget adherence, and special dietary needs.
Support occasional special staff events or recognition meals as directed.
Uphold property standards of quality, safety, and professionalism in all food preparation and kitchen practices.
Perform additional duties as assigned by the Executive Chef or Sous Chef.