What are the responsibilities and job description for the Line Cook position at Relais & Châteaux?
Company Description
The Ranch at Rock Creek is an all-inclusive guest ranch which covers 6,600 acres and is nestled in one of Montana's most pristine valleys. The Ranch offers year-round unique vacations on an authentic 19th-century homestead. It has been recognized as the World's First, Forbes Travel Guide Five-Star Ranch.
As a Relais & Châteaux property, we've spent the last 15 years expanding the frontiers of luxury travel with our one-of-a-kind accommodations, extensive amenities, inventive cuisine and access to over 35 guided outdoor activities on The Ranch.
Job Description
The Line Cook is an integral member of our acclaimed culinary team, dedicated to executing a true farm-to-table experience using the highest quality, locally sourced ingredients. This professional works with precision and passion to deliver unique dishes that reflect our commitment to culinary excellence. The Line Cook must adhere to recipes and presentation specifications while operating consistently within our Forbes Travel Guide Five-Star and Relais & Châteaux standards.
Essential Duties and Responsibilities
Execute all menu items according to standardized recipes, ensuring absolute consistency in portion size, flavor profile, and final plate presentation.
Complete all mise en place and meal preparation procedures to ensure the station is fully stocked, organized, and ready for efficient service.
Maintain a pristine, sanitary, and organized workstation and equipment before, during, and after service.
Collaborate with the culinary leadership team to properly handle seasonal ingredients and minimize waste through strict inventory rotation (FIFO).
Demonstrate adaptability by working effectively in a variety of kitchen settings, including the main kitchen, high-volume event catering, and specialized pop-up dining locations.
Comply strictly with all laws, ordinances, and regulations governing food preparation, service, and disposal, including all company safety practices.
Communicate effectively with the Executive Chef and Sous Chefs regarding station needs, inventory levels, and potential service challenges.
Assist with inventory counts and food ordering processes to maintain optimal stock levels.
Skills and Competencies
Demonstrated ability to learn, retain, and execute complex culinary techniques with precision.
Efficient time management skills and the ability to prioritize tasks during high-volume service periods.
Strong knife skills and knowledge of diverse cooking methods.
Ability to work cohesively with all members of the Front of House and Back of House teams to ensure a seamless guest experience.
Physical Demands
Ability to stand for extended periods in a hot, fast-paced kitchen environment.
Regularly lift and/or move up to 25 lbs.; occasionally lift and/or move up to 50 lbs.
Ability to move frequently between different culinary venues across the property.
Disclaimer: This job posting is for informational purposes only and does not constitute a contract of employment. The Ranch at Rock Creek is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, national origin, disability, or any other protected status.
Qualifications
Qualifications and Experience
Minimum of 2 years of professional Line Cook experience in a quality restaurant, resort, or culinary establishment.
Prior experience in a Forbes 5-Star or Relais & Châteaux property is preferred; however, candidates with a strong culinary background and a demonstrated commitment to mastering these rigorous standards will be considered.
High School Diploma or equivalent preferred.
Must possess a valid driver’s license.
Additional Information
All your information will be kept confidential according to EEO guidelines. Position is not currently able to accomodate visa sponsorship at this time.