Lead Line Cook

Role Description The Lead Line Cook is a part-time, on-site role based in Bozeman, MT, responsible for overseeing daily kitchen operations during service. This role includes preparing and cooking menu items to standard, coordinating ticket flow on the line, and ensuring consistent food quality, presentation, and portion control. The Lead Line Cook supports and guides other kitchen staff, helps manage prep lists, monitors stock levels, and assists with ordering and inventory as needed. Responsibilities also include maintaining a clean, safe, and organized work area, following food safety and sanitation procedures, and communicating effectively with the front-of-house team to deliver timely service. The role may also contribute to menu improvements, specials, and efficient workflow practices in the kitchen.

Qualifications

• Strong line cooking skills, including grilling, sautéing, frying, and food preparation in a fast-paced environment.
• Experience leading or supervising kitchen staff, with the ability to train, delegate, and support team members during service.
• Knowledge of food safety, sanitation standards, and proper food handling, including maintaining a clean and organized station.
• Ability to follow recipes, portion guidelines, and plating standards while ensuring consistent quality and presentation.
• Effective communication skills and the ability to work collaboratively with both back-of-house and front-of-house teams.
• Strong time management, organization, and multitasking abilities, especially during peak service periods.
• Previous experience in a restaurant or bar and grill setting; lead or senior line cook experience is preferred.
• Availability to work evenings, weekends, and holidays as required by business needs.
• ServSafe or equivalent food handler certification, or willingness to obtain one.