Line Cook

Block 3 in Big Sky Town Center is looking for a Full Time experienced line cook. 

Named after the third block in Big Sky Town Center, Block 3 is a Montana-style chophouse, with some of the finest food and drink in Big Sky. The menu is a careful blend of shareables, seafood, soups, salads and a butcher’s block featuring a selection of hand cut prime Wagyu aged beef and a variety of regional and Montana game. With an exceptional wine list, crafted cocktails, an extensive selection of whiskeys, bourbons, and local beer, you can’t go wrong. Block 3, a place to enjoy right in Town Center.

Hospitality at Block 3 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.

Block 3 Kitchen Structure:

Leadership
Chef de Cuisine
Sous Chef

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

Skills and Experience:

• Basic Cooking Knowledge
• Basic Knife Skills 
• Respectful and works well with other kitchen staff

Job Duties and Expectations:

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.

Background Check:
The Company may procure a background report for employment purposes. Any requested background report will be used only for employment purposes and no other purpose. The Company has and will otherwise comply with the FCRA or other applicable laws.

Continue an application if you acknowledge this practice by the Company.