Cook II

About Paws Up Montana:
Paws Up Montana is an award-winning luxury ranch resort recognized with Two MICHELIN Keys, a Forbes Travel Guide Four-Star rating, and the distinction of being named the #1 Resort in the Mountain West in the 2026 Condé Nast Traveler Readers' Choice Awards. Set on a 37,000-acre working cattle ranch in Montana's Blackfoot River Valley, Paws Up offers an extraordinary collection of dining experiences that celebrate regional ingredients, culinary craftsmanship, and authentic Western hospitality.

About the role:
The Cook II is an intermediate-level culinary position responsible for preparing, cooking, and presenting high-quality menu items across the resort's diverse dining operations. From refined dining experiences to outdoor culinary adventures, our culinary team plays an essential role in delivering the exceptional quality and memorable experiences for which Paws Up is recognized.

Working under the direction of culinary leadership, the Cook II is expected to independently execute assigned kitchen stations, demonstrate proficiency in a variety of cooking techniques, and consistently maintain established standards for food quality, presentation, and sanitation. This position requires a solid foundation of professional culinary experience, strong organizational skills, and the ability to perform effectively in a fast-paced luxury hospitality environment.

We welcome individuals who are passionate about their craft, take pride in delivering exceptional food, and are motivated to continue developing their culinary abilities. Previous luxury hospitality experience is preferred but not required. Through continued mentorship, professional development, and opportunities for advancement, Paws Up provides an environment where experienced cooks can refine their skills, expand their culinary knowledge, and build meaningful careers while contributing to the resort's tradition of exceptional hospitality and culinary excellence.

What you will do:

Food Preparation & Production

• Independently prepare, cook, and present menu items according to established recipes, portion specifications, and presentation standards.

• Demonstrate proficiency in fundamental and intermediate cooking techniques, including sautéing, grilling, roasting, braising, baking, and sauce preparation.

• Execute daily mise en place and maintain assigned kitchen stations in preparation for and throughout meal service.

• Manage multiple food preparation tasks while maintaining consistency, efficiency, and attention to detail.

• Ensure all food is prepared and served at the appropriate temperature, quality, and presentation standards.

• Maintain consistency in flavor, seasoning, texture, portion control, and plating.

• Assist with the preparation and execution of special events, private dining experiences, and outdoor culinary programs.

• Support culinary leadership in maintaining recipe accuracy, product quality, and established kitchen procedures.

• Assist Cook I team members with basic preparation techniques and station organization as needed.
  
  

Food Safety & Sanitation

• Consistently follow and maintain established food safety, sanitation, and personal hygiene procedures.

• Independently maintain clean, organized, and properly stocked workstations throughout service.

• Ensure proper labeling, dating, rotation, and storage of food products according to established standards.

• Monitor and maintain proper food temperatures and safe food handling practices.

• Properly clean, sanitize, and maintain kitchen equipment, utensils, and preparation areas.

• Identify and promptly communicate food safety concerns, equipment malfunctions, and unsafe working conditions to culinary leadership.

• Demonstrate a thorough understanding of cross-contamination prevention, allergen awareness, and safe food preparation procedures.
  
  

Kitchen Operations & Teamwork

• Independently manage assigned kitchen stations during preparation and meal service.

• Assist with receiving, inspecting, organizing, and storing food deliveries.

• Support inventory management, proper product rotation, portion control, and waste reduction initiatives.

• Communicate effectively with culinary leadership, fellow cooks, and other Food & Beverage team members to ensure efficient kitchen operations.

• Prioritize assigned tasks and maintain productivity during periods of high business volume.

• Demonstrate flexibility in working across multiple kitchen stations and dining outlets as operational needs require.

• Provide guidance and assistance to less experienced cooks while promoting a collaborative and professional kitchen environment.

• Maintain a professional appearance and conduct consistent with resort standards.

• Perform additional culinary duties as assigned by kitchen leadership.
  
  

Knowledge, Skills & Abilities

• Proficiency in knife handling, food preparation, and fundamental cooking techniques.

• Working knowledge of intermediate cooking methods, ingredients, and commercial kitchen equipment.

• Ability to independently execute assigned menu items and maintain an organized kitchen station.

• Understanding of recipe execution, portion control, food quality, and presentation standards.

• Strong knowledge of food safety, sanitation, proper storage, and workplace safety practices.

• Ability to manage multiple tasks efficiently while maintaining quality and consistency.

• Effective communication, teamwork, and problem-solving skills.

• Ability to follow direction, adapt to changing operational needs, and perform effectively under pressure.

• Willingness to assist in the training and development of less experienced culinary team members.