Horn & Cantle AM Line Cook - Summer 2026

Hiring for Summer 2026 season (May 2026 - October 2026)

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR VISION

Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

SUMMARY 

The AM Line Cook is essential to our breakfast and lunch operations, setting the stage for an exceptional dining experience as our guests start their day. In addition to preparing plated dishes, this role also oversees the preparation and maintenance of breakfast and lunch buffets, ensuring that all offerings are fresh, visually appealing, and consistently stocked. The AM Line Cook’s role is vital in ensuring the kitchen is organized and ready for smooth, efficient service, delivering a memorable culinary experience from morning through midday. 

The ideal candidate will have a passion for breakfast and lunch cuisine and buffet presentation, with a commitment to maintaining high standards of quality and cleanliness. Experience in high-end, full-service kitchens is preferred, especially in buffet-style service. This individual should be adept at managing early and midday service demands with poise, efficiency, and a welcoming attitude. 

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Prepare and deliver high-quality breakfast and lunch items, including buffet offerings, following established menu specifications and presentation standards.
• Set up and maintain well-stocked breakfast and lunch buffets, ensuring all items are attractively displayed, replenished as needed, and maintained at safe serving temperatures.
• Coordinate line stations for plated service and buffets, keeping all areas well-supplied to ensure a seamless dining experience.
• Complete prep lists and organize supplies to maintain readiness for each meal period, as well as the following day’s early shift.
• Follow kitchen checklists and protocols for setup and transitions between breakfast, buffet, and lunch service.
• Work closely with servers and buffet attendants to ensure timely, accurate food service, addressing guests’ dietary needs, preferences, and allergies.
• Consistently adhere to portion sizes, cooking methods, and quality standards for both plated dishes and buffet items, using recipes and utensils accurately.
• Prevent food spoilage and contamination by following strict sanitation and health regulations, particularly on the buffet line.
• Conduct regular checks of food temperatures and presentation on buffets, as well as taste tests to ensure quality and consistency.
• Maintain cleanliness and organization in kitchen facilities and buffet areas, especially during and after high-traffic breakfast periods.
• Participate in daily cleaning tasks, focusing on equipment and stations used during early shifts and buffet service.
• Promptly report maintenance or repair needs to the Chef de Cuisine or Executive Chef.
• Build positive relationships with kitchen and front-of-house team members, contributing to a supportive morning team environment.
• Participate in training and development programs to expand culinary skills, particularly in breakfast and lunch cuisine and buffet presentation.
• Interact professionally with guests and colleagues, contributing to a welcoming morning atmosphere.
• Follow all company policies, procedures, and service standards throughout AM and midday service.

QUALIFICATIONS 

• Culinary experience in high-volume, upscale breakfast and lunch service, with buffet experience preferred, or equivalent combination of education and experience.
• Food handler certification.
• Proficiency in knife skills and morning-specific kitchen equipment.
• Ability to multitask effectively during breakfast and lunch rushes, particularly in buffet setup and maintenance, and build positive rapport with morning staff.
• Proficient in basic computer skills for kitchen operations, including email and kitchen-specific software.
• Strong organizational and problem-solving skills, with a focus on efficiency and quality in early-day service.

WORK ENVIRONMENT 

• Operate in a fast-paced kitchen environment, managing the unique demands of breakfast and lunch service and buffet upkeep.
• Adapt to task changes and interruptions during busy morning hours.
• Flexibility to work early mornings, weekends, and holidays as needed.
• Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
• Seasonal employment may apply, with reapplication required at the end of the seasonal period if continued employment is desired.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.  

Seasonal employees are hired to work for a pre-determined period of less than 12 months. At the end of the temporary period, employment is terminated. If a seasonal employee wishes to be considered for future employment, they may reapply but will be considered a new employee for all purposes.

Hourly Employee & Seasonal Employee Benefits

In addition to a competitive hourly wage, seasonal employees at Lone Mountain Ranch enjoy the following benefits:

 Seasonal Bonus Program

All hourly seasonal employees are eligible to participate.

• $1 per regular hour worked
• $1.50 per overtime hour worked
• Applies to hours worked within defined seasonal dates
• Short-term contracted roles are eligible

Employees who resign or are terminated prior to season completion are not eligible. If the season ends early due to business levels, eligible employees will still participate.

 Ranch Gratuity

• Collected on all guest stays and ranch bookings
• Added on to base hourly rate
• Distributed to eligible employees 

 Employee Housing

• Offered based on availability
• Priced at a subsidized rate
• Dorm style, single family homes, ranging in distance from the Ranch

 Staff Cafeteria

• Three meals daily
• Grab-and-go options
• Snacks and hydration selections

 Employee Discounts

• 50% off food in Horn & Cantle for employee and one guest (alcohol excluded)
• 35% off retail purchases
• One discounted employee cabin stay per season (maximum two nights)

 Ranch Activities (Based on Availability)

Summer Access:

• Archery
• Axe throwing
• Hiking
• High ropes course
• Yellowstone tours

Winter Access:

• 50 miles of cross-country ski trails accessible from the Ranch

 Arrival Transportation

Complimentary airport transportation is provided on designated arrival days and times for employees traveling by air.