Lead Line Cook

Overview At Big Sky Resort, our Lead Line Cooks are the heartbeat of our culinary operation, where precision meets creativity in kitchens that showcase the best of mountain dining. You'll take ownership of smooth service flow while empowering and educating your team to reach their full potential. Beyond executing exceptional dishes, you're accountable for maintaining the standards that create memorable guest experiences—whether in the fast‑paced energy of our casual outlets or the refined atmosphere of our signature restaurants. This role challenges you to grow as both a culinary craftsperson and a leader, ensuring every plate reflects the excellence that guests expect from their mountain dining experience. Here are some of the top qualities that will help you thrive in this role: Driven Supportive Diligent Professional Precise Technically skilled Responsibilities Picture yourself being a Lead Line Cook at Big Sky Resort and having the opportunity to: Assist the Chef and Sous Chef in directing daily kitchen operations while fostering a positive and motivated team culture. Produce consistently high‑quality, visually appealing dishes while working the line with confidence and professionalism. Take ownership of food prep, cooking, and plating with attention to detail and pride in presentation. Be ready to jump into any support role as needed, demonstrating a team‑first mindset. Ensure food safety standards, allergen protocols, and recipe consistency are followed with precision. Maintain impeccable organization and sanitation of workstations and kitchen equipment. Participate in daily team line‑ups and communicate clearly across culinary and service teams. Provide and receive feedback to foster personal growth and team development. Uphold our Boyne Standards and Boyne Basics to ensure exceptional guest experiences. Qualifications Recipe for Success: Minimum of 2 years of culinary experience in a professional kitchen. Passion for the culinary arts and the hospitality industry. Familiarity with kitchen tools, equipment, food safety practices, and proper food storage. Ability to follow recipes and accommodate food allergies and dietary needs. A strong sense of urgency, personal responsibility, and pride in your craft. Team‑oriented, coachable, and committed to continuous improvement. Excellent communication and multitasking skills. Availability to work varied shifts including early mornings, evenings, weekends, and holidays. Ability to lift, push or pull at least 35 pounds. Must be able to work on your feet for at least 8 hours. Must be able to climb stairs multiple times per shift. Must be able to carry a full tray with either hand. How To Stand Out Submit a resume with your application. Hold active ServSafe certifications (Food Handler, Food Allergen). Demonstrate leadership experience or a strong desire to grow into a leadership culinary role. All full‑time seasonal team members can enjoy the following benefits FREE All Access Bike Haul Pass and discounted Golf Pass Discounted Golf and Mountain Biking for friends and family 25%-50% off Food and Beverage and Retail discounts at all Boyne outlets Eligibility for affordable Team Member Housing Lodging discounts for friends and family FREE Basecamp activities including zip line course Wellness Day and Eligibility for PTO Monthly employee events #J-18808-Ljbffr