Current Job Openings
Assist with routine maintenance tasks around the property, including repairing and maintaining equipment and facilities as needed.
Help with seasonal maintenance, including stacking firewood and snow removal during the winter.
Perform basic repairs and assist with troubleshooting mechanical, electrical, plumbing, and HVAC systems.
Conduct regular checks on equipment and facilities to identify simple maintenance needs.
Respond to maintenance requests from team members and help prioritize urgent tasks.
Keep records of maintenance tasks and report any supply needs.
Follow safety regulations and company policies when handling tools, materials, and equipment.
Work closely with the Maintenance Manager and team members on various maintenance projects and tasks.
Technical training or an interest in learning about maintenance is a plus.
No previous maintenance experience required, but willingness to learn on the job.
Basic knowledge of mechanical and plumbing systems or the desire to learn.
Ability to lift and move heavy objects (up to 50 lbs) and perform physical tasks as required.
Comfortable working indoors and outdoors in all weather conditions.
Strong work ethic, reliability, and a positive attitude.
Ability to work both independently and as part of a team.
Ability to lift heavy objects (up to 50 lbs).
Comfortable working in both indoor and outdoor environments, including in all weather conditions.
This seasonal position may require flexible hours, including evenings and weekends, depending on the needs of the property.
- Prepare and deliver high-quality breakfast and lunch items, including buffet offerings, following established menu specifications and presentation standards.
- Set up and maintain well-stocked breakfast and lunch buffets, ensuring all items are attractively displayed, replenished as needed, and maintained at safe serving temperatures.
- Coordinate line stations for plated service and buffets, keeping all areas well-supplied to ensure a seamless dining experience.
- Complete prep lists and organize supplies to maintain readiness for each meal period, as well as the following day’s early shift.
- Follow kitchen checklists and protocols for setup and transitions between breakfast, buffet, and lunch service.
- Work closely with servers and buffet attendants to ensure timely, accurate food service, addressing guests’ dietary needs, preferences, and allergies.
- Consistently adhere to portion sizes, cooking methods, and quality standards for both plated dishes and buffet items, using recipes and utensils accurately.
- Prevent food spoilage and contamination by following strict sanitation and health regulations, particularly on the buffet line.
- Conduct regular checks of food temperatures and presentation on buffets, as well as taste tests to ensure quality and consistency.
- Maintain cleanliness and organization in kitchen facilities and buffet areas, especially during and after high-traffic breakfast periods.
- Participate in daily cleaning tasks, focusing on equipment and stations used during early shifts and buffet service.
- Promptly report maintenance or repair needs to the Chef de Cuisine or Executive Chef.
- Build positive relationships with kitchen and front-of-house team members, contributing to a supportive morning team environment.
- Participate in training and development programs to expand culinary skills, particularly in breakfast and lunch cuisine and buffet presentation.
- Interact professionally with guests and colleagues, contributing to a welcoming morning atmosphere.
- Follow all company policies, procedures, and service standards throughout AM and midday service.
- Culinary experience in high-volume, upscale breakfast and lunch service, with buffet experience preferred, or equivalent combination of education and experience.
- Food handler certification.
- Proficiency in knife skills and morning-specific kitchen equipment.
- Ability to multitask effectively during breakfast and lunch rushes, particularly in buffet setup and maintenance, and build positive rapport with morning staff.
- Proficient in basic computer skills for kitchen operations, including email and kitchen-specific software.
- Strong organizational and problem-solving skills, with a focus on efficiency and quality in early-day service.
- Operate in a fast-paced kitchen environment, managing the unique demands of breakfast and lunch service and buffet upkeep.
- Adapt to task changes and interruptions during busy morning hours.
- Flexibility to work early mornings, weekends, and holidays as needed.
- Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
- Seasonal employment may apply, with reapplication required at the end of the seasonal period if continued employment is desired.
- Deliver food, beverages, and accompaniments to guests promptly and accurately.
- Uphold service standards, including greeting tables within 90 seconds, presenting menus, and offering recommendations.
- Maintain tables by clearing used items, setting new silverware, and ensuring proper presentation for each course.
- Manage water and wine service throughout the meal and adhere to bread service expectations.
- Perform side work, including station setup and breakdown (e.g., coffee, dessert, bar stations).
- Assist with to-go orders and drink preparation, including bar and barista service.
- Bus and reset tables as needed to support team efficiency.
- Communicate effectively with servers, kitchen staff, and management to ensure smooth operations.
- Actively participate in training and development opportunities to enhance skills.
- Address guest inquiries, assist with seating, and answer phones as required.
- Adhere to company policies, procedures, and service standards.
- Minimum of one year of customer service experience, preferably in the hospitality industry.
- Strong verbal and written communication skills in English.
- Highly motivated, flexible, and capable of working independently or as part of a team.
- Ability to interpret and follow instructions in various formats, such as written, oral, or diagram form.
- Proficient with basic computer skills, including email and software applications relevant to the role.
- Strong problem-solving and critical-thinking abilities.
- Professional demeanor and ability to maintain positive relationships with guests, colleagues, and supervisors.
- Operate effectively in a dynamic and, at times, high-pressure environment.
- Must adapt to frequent activity changes and interruptions while maintaining focus.
- Flexible schedule, including nights, weekends, holidays, and early morning or late-night shifts.
- Ability to stand, walk, and move for extended periods.
- Use hands to handle or feel, reach with arms, and perform movements such as stooping, kneeling, and crouching.
- Regularly lift up to 10 pounds and occasionally lift or move up to 25 pounds.
- Reasonable accommodations can be made for individuals with disabilities.
- Operate dishwashing equipment to clean and sanitize all wares, including pots, pans, utensils, flatware, and glassware.
- Keep the dishwashing area clean, organized, and safe at all times.
- Handle manual cleaning tasks for large or delicate kitchen items as needed.
- Restock serving stations, refrigerators, and storage areas with clean dishes and utensils.
- Remove trash and debris during and at the end of shifts, ensuring trash receptacles are clean.
- Assist with cleaning and maintenance tasks such as scrubbing equipment or mopping up spills to ensure safety.
- Monitor dishwashing supplies and replace or restock as needed.
- Support kitchen staff by assisting with basic food prep or stocking deliveries as directed.
- Immediately report equipment issues or maintenance needs to the appropriate supervisor.
- Follow all health, safety, and sanitation guidelines to maintain a compliant workspace.
- Foster a positive working relationship with all team members by being adaptable and cooperative.
- Previous experience in a restaurant or similar role is preferred but not required.
- Ability to multitask efficiently in a fast-paced environment.
- Strong communication skills and a positive attitude when working with diverse personalities.
- Basic reading and comprehension skills to follow safety rules and operating instructions.
- Reliable transportation and excellent attendance.
- Physically capable of standing for extended periods and handling tasks involving lifting, reaching, and bending.
- Regularly lift and move items up to 25 pounds; occasionally lift and move items up to 50 pounds.
- Tasks require standing, walking, bending, and reaching throughout the shift.
- Work in a bustling kitchen environment with varying noise levels, temperature changes, and exposure to cleaning chemicals.
- Must be available to work flexible shifts, including nights, weekends, and holidays.
- Be ready to switch tasks frequently, adapt to interruptions, and manage busy periods with efficiency and composure.
- Greet guests upon arrival, escort them to their tables, and provide menus while maintaining a warm and welcoming demeanor.
- Manage reservations and the waitlist during peak hours, providing accurate wait times and coordinating seating efficiently.
- Communicate effectively with servers, kitchen staff, and management to ensure a smooth guest experience from arrival to departure.
- Answer incoming calls, handle reservations, and respond to inquiries about the restaurant’s services and offerings.
- Seat guests in a way that balances guest preferences and server availability to maintain smooth service flow.
- Assist the service team with tasks such as water service, resetting tables, and clearing dishes to support a seamless dining experience.
- Perform necessary side work such as preparing stations, organizing the waiting area, and ensuring the host stand remains tidy and functional.
- Provide support to bartenders or baristas when needed, ensuring timely and efficient beverage service.
- Handle take-out orders and special requests from guests with attention to detail and accuracy.
- Actively participate in ongoing training sessions to enhance service skills and maintain knowledge of restaurant operations.
- Ensure all company policies, procedures, and service standards are followed consistently to maintain a high-quality dining environment.
- Minimum of one year of experience in customer service, ideally within a hospitality or restaurant setting.
- Strong communication skills, both verbal and written, with the ability to interact comfortably and professionally with guests and team members.
- Professional appearance and demeanor, with a focus on making guests feel welcome and comfortable.
- Ability to manage multiple tasks efficiently in a fast-paced environment while remaining calm and organized.
- A proactive approach to tasks, demonstrating flexibility and a commitment to delivering excellent guest experiences.
- Familiarity with basic computer systems, including reservation software, point-of-sale systems, and email.
- Problem-solving abilities with a quick-thinking approach to resolving guest concerns and operational challenges.
- A collaborative team player who supports the overall success of the service team.
- Luxury ranch resort environment focused on attention to detail and personalized guest experience.
- Dynamic and upscale setting that requires delivering superior service.
- Requires standing for long periods and occasional lifting of heavy items (up to 50 pounds).
- May involve working evenings, weekends, and holidays.
- Fast-paced environment where multitasking and organizational skills are essential.
- Deliver high-quality, beautifully presented dishes during service, following established menu specifications and presentation standards.
- Set up and stock food items at line stations to ensure efficient service throughout the evening, replenishing as needed and preparing for the next shift.
- Complete nightly prep lists and contribute to maintaining readiness for the following day’s operations.
- Follow kitchen checklists and protocols for efficient closing and end-of-day tasks.
- Work closely with servers to ensure timely, accurate food service, addressing guests' dietary needs, preferences, and allergies.
- Uphold strict portion sizes, cooking methods, and quality standards; follow recipes accurately and use appropriate utensils.
- Prevent food spoilage and contamination by following stringent sanitation and health regulations.
- Conduct regular food temperature checks and taste tests to ensure quality and consistency throughout the evening.
- Maintain cleanliness and organization in kitchen areas, ensuring compliance with food safety and sanitation guidelines.
- Assist in daily and weekly cleaning of all prep and storage areas, ensuring the kitchen is thoroughly cleaned at the end of each shift.
- Promptly report maintenance or repair needs to the Chef de Cuisine or Executive Chef.
- Build and maintain positive relationships with kitchen and prep team members.
- Participate in evening training and development programs to enhance culinary skills and knowledge.
- Interact with guests, colleagues, and community members professionally, fostering a welcoming and courteous atmosphere.
- Follow all company policies, procedures, and service standards, especially during evening service.
- Culinary experience in high-volume, upscale dinner service or equivalent combination of education and experience.
- Food handler certification.
- Proficiency in knife skills and evening-specific kitchen equipment.
- Ability to multitask under the unique pressures of dinner service and build positive rapport with evening staff.
- Proficient in computer skills relevant to kitchen operations, including email and kitchen-specific software.
- Strong problem-solving skills and attention to detail in fast-paced situations.
- Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members.
- Adapt to the unique demands of PM service, including task changes and service interruptions.
- Flexibility to work evenings, weekends, and holidays as needed.
- Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
- Seasonal employment may apply, with reapplication required at the end of the seasonal period if continued employment is desired.
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Lead and supervise the pastry team, including Pastry Cooks, in daily production and preparation of desserts, pastries, and other baked goods.
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Design, develop, and execute seasonal menus and special event offerings that showcase creativity and quality.
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Craft artisanal sourdough bread with exceptional flavor and texture, enhancing the resort’s dining experience.
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Maintain the highest standards of food quality and presentation, ensuring consistency in every pastry item.
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Oversee daily production, ensuring accurate and efficient execution of recipes and portion standards.
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Train and mentor pastry team members, fostering a culture of growth, creativity, and continuous learning.
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Monitor and ensure compliance with food safety, sanitation, and health regulations at all times.
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Manage pastry inventory, placing orders as needed, and controlling costs through effective waste management.
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Collaborate with the Executive Chef and culinary team to create unique and memorable dining experiences for guests.
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Maintain a clean, organized, and professional work environment, modeling best practices for the team.
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Assist with troubleshooting and problem-solving in pastry production, as needed.
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Develop and refine pastry recipes to maintain consistency and adapt to guest preferences and seasonal ingredients.
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Culinary degree specializing in pastry arts or equivalent experience in an upscale, high-volume kitchen.
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Minimum of 3-5 years of experience in a Pastry Chef or Senior Pastry position.
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Strong leadership and team management skills with a passion for mentoring and developing staff.
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Expertise in baking, pastry techniques, chocolate work, plated dessert presentation, and artisanal breadmaking.
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Food handler certification required.
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Excellent time-management skills, able to multitask in a fast-paced, dynamic environment.
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Creative problem-solver with strong attention to detail and a commitment to delivering excellence.
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Must be able to work effectively in a high-energy and occasionally stressful environment, accepting constructive feedback with professionalism.
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Ability to adapt to frequent changes in tasks and manage interruptions smoothly.
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Flexible availability, including nights, weekends, and holidays, as required.
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Regularly required to stand, walk, and use hands for detailed pastry work.
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Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
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Reasonable accommodations available to support individuals with disabilities in fulfilling essential job functions.
- Assist the Executive Chef in menu planning and design, ensuring the creation of dishes that showcase exceptional flavor, presentation, and quality.
- Oversee and supervise kitchen staff, including cooks and dishwashers, ensuring tasks are completed efficiently and accurately.
- Provide hands-on training to kitchen staff, modeling proper techniques and procedures.
- Manage food preparation and production to ensure consistent portion sizes, adherence to recipes, and timely service.
- Monitor kitchen operations to ensure compliance with food safety and sanitation regulations.
- Maintain organized and adequately stocked kitchen stations, restocking as necessary to avoid disruptions during service.
- Conduct daily inspections to ensure cleanliness and proper maintenance of equipment, reporting any issues to the Executive Chef.
- Collaborate with the Executive Chef on inventory management, ordering supplies, and minimizing waste.
- Prepare prep lists and ensure kitchen checklists are completed accurately by the end of each shift.
- Address and accommodate special dietary requests, allergies, and guest preferences with care and precision.
- Uphold consistent quality by regularly tasting dishes, checking temperatures, and adjusting as necessary.
- Assist in creating and maintaining cleaning schedules, ensuring thorough cleanliness throughout the kitchen and storage areas.
- Foster a culture of teamwork, respect, and professionalism within the culinary team.
- Actively participate in training and development opportunities for continuous growth and improvement.
- Proven culinary experience, preferably in a high-volume, full-service restaurant or completion of a recognized culinary program.
- Food handler certification and strong knowledge of food safety standards.
- Proficiency in knife skills and operation of kitchen equipment.
- Exceptional multitasking abilities and composure under pressure.
- Strong interpersonal skills and the ability to build positive relationships with diverse personalities.
- Ability to read, write, and communicate effectively in English, including preparing reports and engaging with team members and guests.
- Competence in basic computer programs, including email and kitchen management software.
- Problem-solving skills with the ability to troubleshoot and resolve issues efficiently.
- Fast-paced kitchen environment requiring flexibility, focus, and the ability to manage interruptions.
- May require working nights, weekends, and holidays based on business needs.
- Must handle constructive feedback professionally and adapt to evolving operational demands.
- Regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, and communicate effectively.
- Ability to lift and/or move up to 25 pounds regularly and up to 50 pounds occasionally.
Ranch Hand
The Seasonal Ranch Hand assists with the upkeep and maintenance of all facilities and equipment, ensuring everything stays in good working order. This position is ideal for someone looking to gain hands-on experience in maintenance while contributing to the smooth operation of the property. Responsibilities include routine repairs, seasonal tasks such as snow removal and stacking firewood, and helping out with general maintenance work. The ideal candidate is eager to learn, reliable, and willing to take on various tasks to support the team. Above all, this role is key in helping create a positive environment for both employees and guests by ensuring the property is well-maintained and welcoming.
The ideal candidate is someone who thrives in a supportive, team-driven environment and has a desire to learn and grow in a maintenance role. They will be dedicated to ensuring that the property remains in excellent condition, offering both internal and external guests a seamless and pleasant experience. While no previous experience is required, the candidate should demonstrate a strong work ethic, reliability, and a willingness to take initiative. A passion for hospitality and creating a positive experience for both guests and staff is essential. This individual will approach every task with attention to detail and a commitment to safety, contributing to the overall warmth and professionalism of the property.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
PHYSICAL REQUIREMENTS & WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
AM Line Cook
Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.
LMR VISION
Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.
SUMMARY
The AM Line Cook is essential to our breakfast and lunch operations, setting the stage for an exceptional dining experience as our guests start their day. In addition to preparing plated dishes, this role also oversees the preparation and maintenance of breakfast and lunch buffets, ensuring that all offerings are fresh, visually appealing, and consistently stocked. The AM Line Cook’s role is vital in ensuring the kitchen is organized and ready for smooth, efficient service, delivering a memorable culinary experience from morning through midday.
The ideal candidate will have a passion for breakfast and lunch cuisine and buffet presentation, with a commitment to maintaining high standards of quality and cleanliness. Experience in high-end, full-service kitchens is preferred, especially in buffet-style service. This individual should be adept at managing early and midday service demands with poise, efficiency, and a welcoming attitude.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
Seasonal employees are hired to work for a pre-determined period of less than 12 months. At the end of the temporary period, employment is terminated. If a seasonal employee wishes to be considered for future employment, they may reapply but will be considered a new employee for all purposes.
Assistant Server
As an Assistant Server, your primary responsibility is to provide exceptional service by delivering food, beverages, and other items to guests promptly and accurately while maintaining a collaborative team environment. You will contribute to creating memorable dining experiences by adhering to service standards and ensuring seamless coordination with team members.
The ideal candidate is a proactive and detail-oriented individual who thrives in a fast-paced hospitality environment. They possess excellent communication skills, a genuine enthusiasm for guest service, and the ability to adapt and respond to dynamic service needs with professionalism and grace.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Dishwasher
As a Dishwasher, you play a key role in creating a seamless dining experience by ensuring all dishware, glassware, and utensils are spotless and ready for service. Beyond keeping things clean, you’re the cornerstone of a well-functioning kitchen, supporting cooks, servers, and bartenders.
The ideal candidate is dependable, takes pride in maintaining a clean and safe environment, and thrives in a collaborative, fast-paced setting. If you enjoy being part of a dynamic team where your contributions are noticed and valued, this role is for you.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Host
As the Host at our Restaurant, you are the first point of contact for all guests. You play a vital role in setting the tone for the overall dining experience, ensuring each guest feels welcome, cared for, and appreciated from the moment they enter. Your responsibilities include greeting guests with warmth and hospitality, managing reservations and seating, and ensuring smooth communication between the kitchen and service teams.
The ideal candidate embodies the spirit of hospitality, exuding professionalism, grace, and an innate understanding of guest needs. They are organized, thrive in high-pressure environments, and work seamlessly with the rest of the service team to ensure that each dining experience is exceptional.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
Line Cook
The Line Cook is essential to our culinary operations, delivering a refined dining experience for our Ranch guests. This role is responsible for preparing and presenting menu and buffet items with a focus on consistency, quality, and speed during service. The Line Cook ensures the kitchen is prepped, organized, and ready for a smooth service, creating memorable dining experiences through exceptional food preparation and presentation.
The ideal candidate will have a passion for creating exquisite dishes and an appreciation for the pace of service in a high-end, full-service kitchen. With a keen eye for detail and a commitment to maintaining quality under pressure, this individual will excel in a collaborative, team-oriented environment. Prior experience in upscale dining and a flexible approach to late shift work are highly valued.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
Pastry Cook
The Pastry Cook is responsible for leading our pastry team in creating visually stunning and flavorful desserts, baked goods, and confections that enhance our guests’ culinary experience. This position oversees the Pastry Cooks and coordinates all pastry production for the restaurant and event catering, ensuring quality, consistency, and creativity in each dish. The Pastry Chef plays an essential role in menu development, seasonal offerings, and the efficient operation of the pastry kitchen.
The ideal candidate is a highly skilled and innovative pastry professional with a deep understanding of flavor profiles, presentation techniques, and team leadership. They are passionate about delivering excellence, thrive in a high-end, fast-paced environment, and are dedicated to mentoring and developing the skills of their team. A commitment to quality, consistency, and a polished, upscale presentation is essential.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
Sous Chef
We are seeking an accomplished and driven Sous Chef to collaborate closely with our Executive Chef in leading the culinary team and delivering exceptional dining experiences. The ideal candidate will possess a strong culinary foundation, excellent leadership skills, and a passion for creating innovative, high-quality dishes that delight our guests. With a keen eye for detail and a commitment to upholding the highest standards, the Sous Chef will play a pivotal role in menu development, kitchen management, and fostering a positive, team-oriented environment.
Our ideal Sous Chef thrives in a dynamic kitchen setting, inspires excellence in their team, and excels under pressure. They possess the ability to multitask, communicate effectively, and adapt to changing circumstances while maintaining a positive attitude and a focus on quality and efficiency.
ESSENTIAL DUTIES & RESPONSIBILITIES
QUALIFICATIONS
WORK ENVIRONMENT
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.
