Line Cook-Bogart's Restaurant at Red lodge Hospitality

Red Lodge, Montana, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

17.0

Posted On

08 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Execution, Food Preparation, Knife Skills, Inventory Management, Food Safety, Sanitation, Equipment Maintenance, Communication, Collaboration, Patience, Dependability, Self-Motivation, Recipe Adherence, Portion Control, Waste Minimization

Industry

Description

Limited Employee Housing Available Benefits for part-time and full-time employees include: Discounted Gym Membership Discounted Ski Passes at Red Lodge Mountain Food Discounts at Multiple Restaurants Health Insurance Plan Aflac Insurance Our Mission: At Bogart’s, we create great experiences for everyone we meet. By combining quality ingredients with a commitment to our staff and guests, we build the enduring relationships that make our community wonderful. Job Summary: Jump into a high-energy kitchen where we mix hard work with a signature Mexican flair! Bogart’s is hiring a Line Cook to help prepare meals per our standard recipes. We are seeking an individual who has experience in the foodservice industry (but we can also train). This is the job: other duties may be assigned Culinary Execution & Production Execute Daily Prep Program: Accurately follow established food prep lists to ensure all stations are fully stocked and ready for service. Precision Preparation: Measure ingredients with high accuracy and handle raw materials—including washing, chopping vegetables, and portioning meats—according to standard specifications. Menu Support: Prepare a variety of foundational dishes, such as salads and entrees, ensuring consistent quality and presentation with our signature Mexican flair. Organization & Inventory Management Strategic Storage: Monitor and ensure that all food items are stored properly using the FIFO (First-In, First-Out) method to maintain freshness and minimize waste. Efficiency Focus: Manage daily tasks with a self-motivated and efficient approach to stay ahead of service peaks. Safety, Sanitation & Kitchen Care Pristine Environment: Maintain a clean and orderly kitchen by diligently washing dishes, sanitizing workstations, and managing waste disposal throughout the shift. Regulatory Compliance: Rigorously comply with all local sanitation guidelines and health department regulations to ensure a safe environment for staff and guests. Equipment Maintenance: Properly handle and clean kitchen tools and equipment to ensure longevity and operational safety. What You Bring to the Table: We are seeking a dedicated team member passionate about quality and who thrives in a collaborative kitchen environment. Reasonable accommodations will be made to enable all qualified individuals to perform essential duties. Core Competencies Culinary Knowledge: A solid foundation in food preparation practices, including knife skills and an understanding of ingredients. Safety First: A strong commitment to food safety; a ServSafe Certificate is preferred but not required (we can train you). Kitchen Fluency: Previous experience in a commercial kitchen or a hospitality-focused environment is highly valued. Professional Traits Communication & Collaboration: A natural team player who communicates clearly and supports their coworkers during busy shifts. Grace Under Pressure: The ability to remain patient, positive, and focused during high-volume service periods. Reliability: An honest and dependable professional with a strong sense of personal accountability. Self-Starter: A self-motivated individual who works efficiently and takes pride in the speed and quality of their prep work. Education & Preferred Experience High School diploma or equivalent. Prior experience in a professional hospitality or culinary setting. Serve Safe Certificate Commitment to exceptional guest service: This role requires working during our busiest times, including frequent weekend, holiday, and evening shifts, as well as early and late shifts. Operational Readiness: As part of daily management responsibilities, the employee must be accessible via cell phone and email. This is required for the effective use of our internal management systems, including staff scheduling and human resources applications. Physical Requirements: The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Physical Demands: While performing the duties of this job, the employee is regularly required to walk, sit, use hands to handle or feel objects, tools, or controls; reach with hands and arms; balance; stoop; talk; and hear. The employee must lift and move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus. Work Environment: This role primarily operates in a professional kitchen, with exposure to high temperatures (ovens/grills), sharp objects, and commercial equipment.Frequent exposure to wet or slippery floors, hot water, and commercial cleaning chemicals. Daily operations require frequent travel to the basement level for administrative duties, inventory management, laundry, and product storage. Due to the nature of the hospitality industry, this role requires the flexibility to work evenings, weekends, and holidays, as well as early and late shifts. Location Red Lodge, Montana Department Back of House Employment Type Full-Time Permanent Minimum Experience Mid-level Compensation up to $17 hr Plus Tips and Benefits

Responsibilities

The Line Cook will be responsible for executing the daily prep program, accurately measuring ingredients, and preparing foundational dishes like salads and entrees according to standard recipes with a Mexican flair. Duties also include maintaining a pristine kitchen environment through diligent cleaning, sanitizing workstations, and adhering to all sanitation guidelines.