Cook for an Iconic Big Sky Establishment - En Route to Yellowstone National Park

Job Details

Buck’s is a Big Sky institution, a cornerstone of the community for 75 years. Everything about it - design, service, events, food - represents the spirit of Montana. 

Buck’s is the place for:

Casual, thoughtfully crafted food in multiple spaces with menus tailored for each - everything from a quick bison burger and a beer to lingering over a double cut pork chop and bottle of red from the carefully curated list. A night out with friends for drinks and live music. 

Hospitality at Buck's is a team sport. It is essential that the entire team works closely together and is aligned on creating memorable experiences for everyone they encounter from guests, to fellow employees, to vendors, as well as the community. In this tight knit ecosystem, Cooks are responsible for following recipes according to the chefs instructions and finishing the prep list given to them in a timely manner.

Buck's Kitchen Structure:

Leadership
Chef de Cuisine
Sous Chef

BOH Included in Tip Pool
Cook I
Cook II
Cook III
Steward

Please consider the level experience, as outlined below:

Cook III - Prep Cook / chopping, portioning, stocks, batching

• Arrive and leave on time, and clock in/out accordingly

• Dress appropriately every day for work.

• Say hello to every member of the team on arrival and goodbye on departure

• Prep and execute stations according to Chef’s/Sous Chef’s direction.

• Be aware of inventory of both raw product and prepped items.

• Communicate clearly with Chefs about ordering, running low on items, 86’s.

• Properly label all mise en place with date and item name.

• Follow instructions from supervisor

• Quality control.

• Maintain cleanliness of kitchen, walk-in, prep areas and common areas.

• Be aware of DOH protocol.

• Be willing to help out with any when needed with any task.

• Organize linens, and organization of common areas. Be respectful of the space and your

• Coworkers.

Cook II - Garde Manger / salads, hors d'oeuvres, charcuterie, pâtés, and cold sauces
The duties and expectations above, plus the following:

• Be able to accurately follow and execute recipes.

• Execute specific station as directed by supervisor (grill, sauté, fry, etc.)

• Prepare menu items in real time, ensuring proper timing, plating, and quality.

• Adjusts workflow during busy periods without constant supervision.

Cook I - Cook coordinating between stations 
The duties and expectations above, plus the following:

• Supports other cooks during prep and service

• Service coordination - Call tickets and timing elements across stations

• Ensures smooth kitchen flow

• Deep understanding of all dishes, substitutions, and modifications.

Physical Demands: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.