Line Cook - Summer 2026

LMR VISION

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.

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 Line Cook is essential to our culinary operations, delivering a refined dining experience for our Ranch guests. This role is responsible for preparing and presenting menu items with a focus on consistency, quality, and speed during dinner service. In addition to preparing plated dishes, this role will also execute the preparation and maintenance of buffets, ensuring that all offerings are fresh, visually appealing, and consistently stocked. The Line Cook ensures the kitchen is prepped, organized, and ready for a smooth service, creating memorable dining experiences through exceptional food preparation and presentation. 

The ideal candidate will have a passion for creating exquisite dishes and an appreciation for the pace of service in a high-end, full-service kitchen. With a keen eye for detail and a commitment to maintaining quality under pressure, this individual will excel in a collaborative, team-oriented environment. Prior experience in upscale dining, with buffet style service preferred. A flexible schedule for early and/or late shifts is required. 

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Deliver high-quality, beautifully presented dishes during evening service, following established menu specifications and presentation standards.
• Prepare and deliver high-quality breakfast and lunch items, including buffet offerings, following established menu specifications and presentation standards.
• Set up andmaintainwell-stocked breakfast and lunch buffets, ensuring all items are attractively displayed, replenished as needed, andmaintainedat safe serving temperatures.
• Coordinate line stations for plated service and buffets, keeping all areas well-supplied to ensure a seamless dining experience.
• Set up and stock food items at line stations to ensure efficient service throughout the shift, replenishing as needed and preparing for the next shift.
• Complete daily prep lists and contribute to maintaining readiness for the following day’s operations.
• Follow kitchen checklists and protocols for efficient opening, closing, and end-of-day tasks.
• Work closely with servers to ensure timely, accurate food service, addressing guests' dietary needs, preferences, and allergies.
• Uphold strict portion sizes, cooking methods, and quality standards; follow recipes accurately and use appropriate utensils.
• Prevent food spoilage and contamination by following stringent sanitation and health regulations.
• Conduct regular food temperature checks and taste tests to ensure quality and consistency throughout the evening.
• Maintain cleanliness and organization in kitchen areas, ensuring compliance with food safety and sanitation guidelines.
• Assist in daily and weekly cleaning of all prep and storage areas, ensuring the kitchen is thoroughly cleaned at the end of each shift.
• Promptly report maintenance or repair needs to the Chef de Cuisine or Executive Chef.
• Build and maintain positive relationships with kitchen and prep team members.
• Participate in evening training and development programs to enhance culinary skills and knowledge.
• Interact with guests, colleagues, and community members professionally, fostering a welcoming and courteous atmosphere.
• Follow all company policies, procedures, and service standards, especially during evening service.

QUALIFICATIONS 

• Culinary experience in high-volume, upscale dinner service or equivalent combination of education and experience.
• 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 evening-specific kitchen equipment.
• Ability to multitask under the unique pressures of dinner service and build positive rapport with evening staff.
• Proficient in computer skills relevant to kitchen operations, including email and kitchen-specific software.
• Strong problem-solving skills and attention to detail in fast-paced situations.

WORK ENVIRONMENT 

• Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members.
• Adapt to the unique demands of PM service, including task changes and service interruptions.
• Flexibility to work evenings, weekends, and holidays as needed.
• Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
• Frequently carry food and supplies up and down stairs.
• 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. 

SEASONAL 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.