Prep Cook Jobs in Bozeman, MT

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Bozeman, MT/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"div class="row form RowStandard" id="Salary Range-row" div class="form Line"div aria-label="Salary Range" name="Salary Range"span aria-label="Salary Range" class="" name="level"$20.00 - $22.00 Hourly/span/div/div/div/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"pJoin the culinary team at strong Riverside Country Club/strong, Bozeman's premier private club known for its exceptional dining experiences and beautiful surroundings. As a strong Prep Cook/strong, you'll play a key role in delivering high-quality meals to our members and guests while working in a professional, team-oriented kitchen. If you're passionate about food, eager to learn, and want to be part of making memories, this is the perfect opportunity for you!/p h3strongResponsibilities:/strong/h3 ul li Prepare ingredients for cooking, including chopping vegetables, portioning meats, and making sauces./li li Maintain cleanliness and organization of prep areas./li li Assist chefs with food preparation and follow recipes accurately./li li Ensure food safety and sanitation standards are met./li li Work efficiently in a fast-paced kitchen environment./li /ul h3strongWhat We Offer:/strong/h3 ul li Competitive starting pay of $20.00/hour/li li Full-time hours with opportunities for growth/li liA positive and professional work environment/li li Employee meal on shift/li li Some Club Privileges/li /ul pIf you're ready to be part of an exceptional culinary team, apply today!/p/span/div/div/divdiv class="cl HeadSecondary"h2Qualifications/h2/divdiv aria-label="Qualifications" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"ul li Prior experience as a prep cook or in a similar role is preferred./li li Basic knowledge of kitchen operations and food preparation techniques./li li Ability to work evenings, weekends, and holidays as needed./li li Strong work ethic, reliability, and attention to detail./li li Ability to stand for extended periods and lift up to 50 lbs./li /ul/span/div/div/div/div

**Why We're Here** We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. **How We're Different** Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. **What You'll Do** As a Prep Cook, you'll prep and set-up for meals in a timely and efficient manner. You'll provide guests with excellent food quality and consistency, in an attractive environment, and with professional service. You're hardworking and you love maintaining and building sound working relationships with your teammates. **Some of your responsibilities include:** + Prepare food items using a quality predetermined method in a quick and consistent manner. + Follow the prep list created by Chef. + Practice sanitation and safety daily to ensure total customer happiness and to uphold food safety standards. + Label and stock all ingredients and seasonings used with proper storage techniques. + Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash, etc. + Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. + We all wear multiple hats here at Kimpton. You may need to take on responsibilities outside of this job description at times, as we all do. **What You Bring** + Food Handler Certification (if applicable) + 1 year of experience in a related or supportive role is preferred. + Prior culinary skills, prep cook experience, and strong knife skills. + Time management and organizational ability required for high quality food production. + Ability to work with minimal direction or supervision to complete assigned tasks. + Knowledgeable of kitchen health and safety rules and able to multitask. + Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here (**************************************************************************************************************** . **Be Yourself. Lead Yourself. Make it Count.**

JOB TITLE Dish/Prep Cook REPORTS DIRECTLY TO Senior-Ranking Employee r Sauté Person Restaurant Manager, or Owners QUALIFICATIONS Previous Experience of restaurant work in front or back of the house, some food preparation/handling skills BASIC FUNCTION: * Keep the Restaurant Area Clean, Safe and Sanitized * Help meet & greet all customer in a way that is pleasant, cheerful and helpful * Maintain demands of required prep lists * Acts in accordance with Restaurant Policies * Empowering yourself and those around you to perform on a higher level Principal Accountabilities and Objectives: The Dish/Prep Cook is expected to help the restaurant, fellow staff members, managers and owners to serve the customer and manage their station to achieve Total Customer Satisfaction - Each customer's visit to the restaurant should meet or exceed their expectations of Quality in Food & Service, Cleanliness and Value all in a Fun Environment. * Greet every guest warmly and sincerely * Keeps managers/owners informed of all potential and actual service problems * Keeps up soiled pans, dishes, flatware and pots * Keep up on required prep work from prep list under direction of Sauté person * Maintaining cleanliness of station * Assists with keeping dining room area free of plates, silverware, baskets and cups by bussing tables and keeping trash areas clean and free of items * Washing and organizing of all dishes, silverware utensils and kitchen pans from line area and correct placement and storage in appropriate areas * Daily assigned food prep production under direction of Sauté person * Completing End of Shift Closing Procedures * Completing Daily Cleaning Task for the scheduled day * Working knowledge of dish station area * Maintain a professional and proactive attitude with entire restaurant staff * Support and carry out all restaurant policies and management philosophies * Following guidelines set forth by Restaurant Manager for Following recipes, Method of Preparations and Production Procedures * Safety and knowledge of all operation procedures for kitchen equipment * Organization with labeling, rotating and prep for entire kitchen food stores * Completing all sanitation and cleaning procedures in kitchen and related areas * Establishing and maintaining a good rapport with all staff members * Work without supervision in your station by showing initiative and desire to succeed * Knowledge of fire and evacuation procedures * Seeking out answers to questions for recipes, production procedures, product waste, time management and consistency * Communicating with staff on production and service related issues * Completion of various assigned tasks or duties * Maintain personal hygiene and cleanliness * Coming to work on-time, dressed clean Naked Noodle logo shirts and hats, as well as wearing denim jeans/shorts in good condition * Helping to thank all customers for their patronage and invites them back Skills and Knowledge * Position requires some heavy lifting (minimum of 50lbs) * Good reading and communication skills * Knife Skills * Knowledge of proper food sanitation & safety standards * Ability to process large amounts of information in a short period of time * Ability to follow directions and be delegated upon * Menu spec and sanitation testing involved Responsibilities and Duties of Dish/Prep Cook Working in a Fast-casual restaurant is a challenge. It is fast work and you are often running around a lot especially during the "rush" period. Having a "sense of urgency" is paramount. The turnover is short, multiplying the number of orders taken and cleaning of the tables. Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at. In spite of the pressure of work, it is important to remember to be cheerful, friendly and considerate of the customers' needs. Preparing your station and keeping up with its demand relies solely on you. There are many opening, side and closing duties needed for the restaurant to function in a productive cycle, which you will be expected to participate in including food preparations. These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain. Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation. The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: * Hearty and Flavorful Food * Heartfelt Service, and * Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

Job Details Co-op West Main - Bozeman, MT $24.00 Hourly Full-time position available for an experienced cook. Sunday-Thursday schedule. The ability to work a variety of different kitchen shifts from 11am-9pm is a requirement. Experience with big batch cooking is a bonus. Starting wage is $24/hr. Purpose: Prepare attractive, high-quality, healthy offerings for food service, with a focus on production and retail kitchen Cook II shifts including meals, hot bar, and soup. Support Food Service departments in all locations, working in assigned areas of greatest need and using established protocols. Specific Responsibilities FS Shift Support II Actively seek a broad-based knowledge of department functions and dynamics, through filling shifts, with curiosity and dedication to learning. Demonstrate strong initiative, flexibility, creativity, and communication skills to ensure success in this highly varied and unique position. Show a willingness to modify schedule with reasonable notice and to work the shifts that are deemed greatest need by FS Management. Check your schedule weekly and communicate conflicts to a manager proactively. Apply a problem-solving mindset to the unique perspective gained from covering in several departments; bring observations and insights to the PFT Manager regularly. Stay abreast of procedural changes within departments; diplomatically communicate questions, discrepancies, or inefficiencies to the appropriate Food Service manager(s). Adhere to food safety and sanitation guidelines; maintain kitchen and food storage areas in a sanitary, orderly condition, meeting GCC Health Department standards. Develop basic proficiency in the following positions/shifts, as prioritized by the PFT Manager: Production Kitchen Cook Retail Kitchen Cook Deli Service Staff as requested. Merchandising as requested. Train new and other employees as directed; use and maintain knowledge of department protocols and procedures and current training materials. Role model a welcoming, supportive, and friendly demeanor; train food preparation techniques, proper rotation, other necessary skills to food service staff. Implement training programs using provided materials or collaborate with managers to develop new materials, tools, and systems. Production Kitchen & Retail Kitchen Cooks: Prepare appealing large and small batch recipes of entrees and other dishes, meeting timelines and quantity/quality expectations. Prep, cook, taste, and season every dish. Create soups with short dated products prior to expiration, as assigned. Accurately weigh, label, and record product information. Ensure quality and freshness control. All roles: Use proper storage, product rotation, and labeling procedures. Maintain work areas in sanitary, orderly condition meeting Health Department standards. Promptly advise PFT Manager of any equipment repair or replacement needs. Document out-of-stock items following department procedures. Monitor and record temperatures at regular intervals. Other Maintain high-quality cold bar and soup offerings in an efficient and timely manner. Prepare high-quality sandwiches in an efficient and timely manner. Complete food prep for the cold bar and sandwich station as needed. Maintain working knowledge of the products food service sells. Actively engage in special projects including cleaning, recipe testing and data entry, side cooking projects, receiving, and others, as directed. Complete other duties as assigned. Qualifications Two years cooking experience in a commercial kitchen setting, required, and further experience that demonstrates the ability or aptitude to successfully meet all expectations listed above. Knowledge of proper food handling procedures required. Ability to work a flexible schedule to meet the needs of the business; some early morning, daytime, evening, holidays, and weekend shifts may be required. Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs. Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product. Ability to lift product overhead and/or to climb ladders with product.

Come and work where the real cooks play! Prep cook positions involve the making of our menu items, all from scratch! This encompasses knife work, building sauces and dressings, making stocks, processing proteins, and much more. Must be available from 6:00am until 2:00pm. $20-$22++ per hour plus tips. Plus health/dental/vision/supplemental insurance, free shift meals, great discounts, and wellness programs with discounts at local gyms. Prep positions start at 6:00am and typically work until around 2:00pm, freeing up your day to fish, bike, ski, hike, climb, pet dogs, nap, chill or whatever you like to do. This is an excellent opportunity for anyone interested in a career the culinary industry. What We Offer: • Health, dental, vision Insurance • Yearly longevity bonus • 401-K/Aflac supplemental insurance after six months • A great place to make friends • Fast paced environment • A rewarding career path • A chance to work for an organization intent on giving back to the community • Made-from-scratch and with-love shift meals and big discounts on non-work days. • Excellent pay ***Montana Ale Works believes strongly in having an inclusive workplace and are committed to providing equal opportunity employment to all employees and applicants. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws. Come and be a part of Montana Ale Works where our mission is to: Offer exceptional food and drink. Deliver superior service and hospitality. Do it with positive, friendly, solution-oriented energy. Embrace and master the art and craft of serving others. Please apply online. Applicants must be able to work well as a team, follow instructions, be self motivated, organized, clean and able to lift heavy items on occasion. Must be at least 16 years of age.

Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development The prep cook is responsible for the timely and quality preparation of food and products to be utilized in the restaurants standards of excellence. The prep cook must adhere to the established food production programs and procedures of the restaurant. Prep cooks must comply with all applicable sanitation, health and personal hygiene standards. The prep cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. What are we looking for? A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment. An appreciation for perfect execution and guest focused service. The ability to manage high volume production in a fast-paced environment. Love of food and appreciation for producing high quality A tremendous ability to communicate with fellow team members and supervisors. A can-do, problem solving and fun-loving attitude. Experience is great, but we will teach you everything you need to know if you are new to our exciting and rewarding industry. A Prep Cook will: Prepares or directs preparation of food served using established production procedures and systems. Correctly prepares all food served following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Communicates with production team throughout the shift. Follows proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Maintains daily production records. Complies with established sanitation standards, personal hygiene and health standards. Reports necessary equipment repair and maintenance to supervisor. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.

JOB DESCRIPTION JOB TITLE Dish/Prep Cook REPORTS DIRECTLY TO Senior-Ranking Employee r Sauté Person Restaurant Manager, or Owners QUALIFICATIONS Previous Experience of restaurant work in front or back of the house, some food preparation/handling skills BASIC FUNCTION: Keep the Restaurant Area Clean, Safe and Sanitized Help meet & greet all customer in a way that is pleasant, cheerful and helpful Maintain demands of required prep lists Acts in accordance with Restaurant Policies Empowering yourself and those around you to perform on a higher level Principal Accountabilities and Objectives: The Dish/Prep Cook is expected to help the restaurant, fellow staff members, managers and owners to serve the customer and manage their station to achieve Total Customer Satisfaction - Each customer's visit to the restaurant should meet or exceed their expectations of Quality in Food & Service, Cleanliness and Value all in a Fun Environment. Greet every guest warmly and sincerely Keeps managers/owners informed of all potential and actual service problems Keeps up soiled pans, dishes, flatware and pots Keep up on required prep work from prep list under direction of Sauté person Maintaining cleanliness of station Assists with keeping dining room area free of plates, silverware, baskets and cups by bussing tables and keeping trash areas clean and free of items Washing and organizing of all dishes, silverware utensils and kitchen pans from line area and correct placement and storage in appropriate areas Daily assigned food prep production under direction of Sauté person Completing End of Shift Closing Procedures Completing Daily Cleaning Task for the scheduled day Working knowledge of dish station area Maintain a professional and proactive attitude with entire restaurant staff Support and carry out all restaurant policies and management philosophies Following guidelines set forth by Restaurant Manager for Following recipes, Method of Preparations and Production Procedures Safety and knowledge of all operation procedures for kitchen equipment Organization with labeling, rotating and prep for entire kitchen food stores Completing all sanitation and cleaning procedures in kitchen and related areas Establishing and maintaining a good rapport with all staff members Work without supervision in your station by showing initiative and desire to succeed Knowledge of fire and evacuation procedures Seeking out answers to questions for recipes, production procedures, product waste, time management and consistency Communicating with staff on production and service related issues Completion of various assigned tasks or duties Maintain personal hygiene and cleanliness Coming to work on-time, dressed clean Naked Noodle logo shirts and hats, as well as wearing denim jeans/shorts in good condition Helping to thank all customers for their patronage and invites them back Skills and Knowledge Position requires some heavy lifting (minimum of 50lbs) Good reading and communication skills Knife Skills Knowledge of proper food sanitation & safety standards Ability to process large amounts of information in a short period of time Ability to follow directions and be delegated upon Menu spec and sanitation testing involved Responsibilities and Duties of Dish/Prep Cook Working in a Fast-casual restaurant is a challenge. It is fast work and you are often running around a lot especially during the “rush” period. Having a “sense of urgency” is paramount. The turnover is short, multiplying the number of orders taken and cleaning of the tables. Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at. In spite of the pressure of work, it is important to remember to be cheerful, friendly and considerate of the customers' needs. Preparing your station and keeping up with its demand relies solely on you. There are many opening, side and closing duties needed for the restaurant to function in a productive cycle, which you will be expected to participate in including food preparations. These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain. Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation . The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: Hearty and Flavorful Food Heartfelt Service, and Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

Job Details MT - Bozeman Lodge - Bozeman, MT Full-Time/Part-Time $21.00 - $22.00 Hourly Any Other MORE THAN JUST A JOB. WE OFFER AN OPPORTUNITY TO GROW! Come join an awesome team! We strive to maintain a care-centered culture that begins with caring for you in the same way we care for our residents. Each individual member of our team plays an extremely valuable role in our community as they use their cheerfulness, enthusiasm, and kindness to care for and brighten the daily lives of the seniors we serve. WAYS WE CARE FOR YOU Competitive wages with increased wage scale Generous benefits package including medical, dental, vision, and supplemental insurance PTO Referral bonus program Flexible Spending Accounts 401(k) PERKS Enjoy “Perks at Work” which offers access to 30,000+ national and local employee discounts, online classes, and personal development Use earned Radiant Bucks to purchase special items Monthly all-staff meetings with fun events and great prizes Flexible Scheduling GROWTH Opportunities for career advancement and promotion Online and in-person education and training Education Reimbursement Program Ongoing training programs and services THE DIFFERENCE YOU WILL MAKE: Prepare high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules Provide a pleasant dining experience for residents Maintain good working relationships with coworkers, customers, administrators, and managers Maintain a clean and orderly work area WHAT MAKES YOU A GREAT CANDIDATE: Experience in large food quantity preparation in a health care community is desirable Compassionate, patient, and kind, and have a heart for working with senior adults Must be at least 18 years of age Be able to communicate in English If you have a heart to serve, a positive attitude, and the desire to learn & grow we would love to talk to you! To view our Careers Page and learn more about how we fulfill our mission to our residents, families, and team members click here

Line cook DEPARTMENT: Food & Beverage REPORTS TO: Sous Chef / Executive Chef JOB SUMMARY: Line Cooks will work at a variety of stations in a high-volume kitchen environment. They are responsible for creating an exceptional culinary experience for guests though preparation, cooking and food presentation. They may be asked to lead the kitchen staff during the absence of the Executive or Sous Chefs. Must adhere to all sanitation regulations and requirements, also responsible for the correct handling and preparation of all food items and equipment. RESPONSIBILITIES: Works in the designated station/shifts as directed by Executive Chef and/or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are always stored properly in the correct location at the appropriate levels. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Serve food in proper portions on to correct serving vessels and plates. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment. Maintain correct portion size and quality of the food to the hotel's standards. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving. Assists in providing on the job training & development of new cooks. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management REQUIREMENTS: Must be able to stand and walk for prolonged periods of time. Must be able to work nights, days, weekend and some holidays Ability to lift, push, pull or carry up to 30 lbs. independently. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Should be able to communicate, read and write clearly and effectively. QUALIFICATIONS: High school education One year kitchen experience (Preferred will train) Benefits: Hilton travel program Health, Dental, Vison and Life (full time) Meal discounts PTO Competitive Pay Work Life balance

Our MAP kitchen is small, but it is mighty. Our Line Cooks set up our taproom for success by preparing all things needed to create a delicious dish, as well as ensuring that the standard and quality of the food preparation is maintained at the highest level. The MAP Line Cook is a hands-on role, requiring attention to detail, a positive work attitude, and the willingness to help the MAP team succeed. Line Cooks will work side by side with their peers, Line Leads, and Kitchen Managers to ensure that we are delivering top notch, delicious, creative, locally-sourced dishes in our tasting room. Line Cook duties include: Efficiently and properly set up assigned station Ensuring equipment is operating properly Working alongside Prep Cook to prepare for daily needs Preparing food items by cutting, chopping, mixing and preparing ingredients Being as asset in the creative process of daily specials and soups Cooking food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards Following and completing cleaning and stocking checklists Helping put away new orders from Sysco, US Foods, etc. Notifying Kitchen Manager of low/out of stock/expired food items Maintaining a clean and safe work space by properly handling food, labeling, dating, and ensuring correct storage Adhering to proper uniform expectations & standards Assisting foodrunners with dishes as needed Other duties Attending bi-monthly meetings We're looking for someone who demonstrates: Strong time management skills and ability to multitask efficiently. Detail-orientation and organized. Ability to stand/walk/be on your feet for prolonged periods as well as maneuver flights of stairs multiple times/day. Team oriented and works well with others. Able to read and follow written English instructions. Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools. Able to safely navigate the tasting room, food prep areas, and production facility, including crowded spaces. Basic knowledge of kitchen equipment (including basic knife skills) Able to work in a factory/production environment that may be loud, slick, humid, cold, and hot. Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors. Able to comply with and enforce all health, safety, and personal hygiene policies and standards. Able to find transportation to and from work.

What perks can you expect?: * Join an inclusive, global team and make life-long connections. * Enjoy free access to Pursuit attractions and 50% off for friends. * Get discounts on hotel stays, dining, and retail. * Access subsidized mental health and wellness resources. * Housing accommodations available. What will be your daily pursuit?: *Your daily pursuit* is creating fresh, healthy fuel for our teams to ensure they're energized for work and play! What will your compensation be?: $19.00/hour When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: * Produce high-quality hot and cold foods based on recipes developed by the Chef and Executive Chef * Organize prep station and hot line to ensure smooth and efficient flow * Assist as needed with production of items for banquets, weddings, and other special events * Maintain cleanliness of workstation, prep areas, and food storage in keeping with state and federal regulations for food safety * Maintain effective communication with employee dining room team * Be a utility player who can complete a variety of job duties This job description describes at a high level what an Employee Dining Cook does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: * High volume/Batch cooking experience preferred * Work-ethic and commitment to the team is key * Be willing and able to work solo or as part of a team * Be committed to Safety First and the highest quality of cleaning & sanitizing standards * Be organized with a great eye for detail * Be kind to others and always bring your best * Be a good communicator, always suggesting ideas and solutions * Be helpful and friendly, willing to go the extra mile * Be relaxed, flexible and able to handle a few curve balls * Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at [...@pursuitcollection.com.](mailto:...@pursuitcollection.com) We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

As a Cook you will have the ability to enhance the guest experience by preparing quality food dishes that appeal to guests while maintaining a safe, sanitary work environment. Your goal is to provide Level5 Hospitality and service for each and every guest. Duties/Responsibilities: Prepare food of consistent quality following recipe and production and portion standards Maintain all food items in prescribed manner; date all food containers and rotate in accordance with established procedures; ensure perishables are kept at appropriate temperatures to avoid premature spoilage Maintain inventories of food items such as checking pars for shift use, determine necessary food preparation, freezer pull and line set up, note any out of stock items or possible shortages; assist in keeping buffet stocked Return all food items that are not to be used on next shift to the designated storage areas, cover and date all perishables Develop and implement plans and actions to correct food cost problems such as control food waste, loss and usage in accordance with established policies and procedures Assist in cleaning the kitchen area and cooking utensils as necessary Performs other related duties as required Required Skills/Abilities: Level5 High Touch service Flexibility with shifts and scheduling Must be available weekends and/or holidays Must have transportation to and from work Must have stellar attendance and punctuality Education and Experience: Educational requirements include a high school diploma or equivalent GED certification Experience working in food service is preferred Proven customer service experience with a strong guest-focused mentality Outstanding time management and organizational skills Excellent communication and interpersonal skills for working with guests and other team member Physical Requirements : Must be able to remain in a stationary position during shift. Must be able to access and navigate the facility. Employees are required to adhere to safety requirements by wearing the appropriate personal protective equipment. Work is routine and repetitive in nature and may require strenuous physical exertion at times, including the ability to move objects weighing up to 50lbs.

Our Prep Cooks bring their impressive expertise to our culinary teams, creating exceptional dining experiences for our guests by owning the quality and presentation of our cuisine, in an upscale high volume dining setting. This is a great opportunity to grow and further your career in the culinary arts while working for one of the leading vacation destinations in the world! Success Profile Here are some of the top qualities that will help you be successful in this role: * Diligent * Supportive * Accommodating * Willing and helpful * Accurate * Dependable Responsibilities Picture yourself being a Prep Cook at Big Sky Resort and having the opportunity to: * Produce consistent quality dishes that are visually appealing while working the line with a smile * Maintain a high level of responsibility and attention to detail when cooking and plating product, without the need for constant direct supervision * Step into any support role and maintain harmonious relationships with other support team members by being open to completing any task or function that will enhance the culinary experience * Follow established procedures, inventory systems and processes to assure compliance with our brand standards * Demonstrate your cleanliness standards by maintaining the line and stations in impeccable order * Accept feedback and coaching from culinary leaders * Learn and follow our Boyne Standards and Boyne Basics to better serve our guests Qualifications Recipe for Success: * Have at least 1 years' experience in high volume dining * Possess a passion for the culinary arts and the hospitality industry * Possess basic knowledge of proper food handling, food temperatures, kitchen equipment, tools and small wares * Able to follow recipes and adhere to food allergies * Have a strong sense of urgency and responsibility for completing work quickly and correctly * Possess a coachable and team player demeanor * Exhibit clean work habits and ownership of a safe, clean work area * Possess the ability to excel in an environment with repetitive tasks in a steady or fast, even pace * Work within established standards and procedures * Be available to work early, mid-day and evening shifts, weekends and holidays * Be able to lift at least 25 pounds How to stand out: * Submit a resume with your application * Be ServSafe certified (Food Handler) * Have proven prior experience or an enthusiastic willingness to learn All full time seasonal employment at Big Sky Resort includes: * FREE All Access Bike Haul Pass and discounted Golf Pass * Discounted Golf and Mountain Biking for friends and family * 25% - 50% off Food and Beverage and Retail discounts at all Boyne outlets * Eligibility for affordable Team Member Housing * Lodging discounts for friends and family * FREE Basecamp activities including zip line course * Wellness Day and Eligibility for PTO * Eligible for seasonal loyalty bonus * Monthly employee events

Title: Assistant to the Head Cook 2021-2022-144 School: Ridge View Reports to: Head Cook and/or Director of Food Service Shift: 7:00 AM. - 1:00 PM 7 hours per school day /10 Month Purpose Operate as an effective member of the kitchen team in order to prepare and service nutritious daily meals to students. Essential Job Duties Perform all duties in food preparation, meal serving and kitchen as assigned by the head cook. Maintain high standards of confidentiality, attendance, and flexibility while working cooperatively with Supervisors and other employees. Assists the head cook in proper storage of food and commodities. Shall assist the head cook in maintaining compliance with USDA requirements. Practices procedures in food preparation, use and care of equipment and personal habits to assure that sanitation standards are met. Implements timesaving production techniques and cost containment measures, while maintaining quality product. May assist the head cook in conducting monthly inventory insuring products are rotated and used to avoid food being discarded. Facilitates the cook in preparation of food and supply orders. Participates in planning of menus. Knowledge Skills Abilities Ability to perform the basic math skills involved in recipe conversions, inventory and production records. Knowledge of the principles of food management, nutrition, and applicable safety regulations. Possess some knowledge of materials and methods used in cooking. Possess some knowledge of kitchen equipment and how it operates. Knowledge of safety practices and procedures. Must have ability to quickly learn computer accounting system. Possess some knowledge of materials and methods used in cooking. Possess some knowledge of kitchen equipment and how it operates. Demonstrated clear, effective interpersonal skills including neat and clean appearance. Possess knowledge of sanitation standards and chemical use in the kitchen. Flexibility to work irregular hours depending on the needs of the food service department. Work effectively in challenging situations. Ability to effectively work and communicate with students, parents, and school staff. Ability to work harmoniously with others. Ability to follow oral or written work orders from supervisor, and to coordinate work with principal and others. Ability to be flexible to work with others in a wide variety of circumstances. Ability to work with a diversity of individuals and/or groups and utilize specific, job-related equipment. Ability to problem solve to analyze issue. Ability to establish and maintain effective working relationships with students, the public, and staff members. Ability to maintain cooperative working relationships with those contacted in the course of work. Ability to manage time and responsibilities, adapt to changing work priorities, communicate with diverse groups, maintaining confidentiality, meet deadlines and schedules. Ability to set priorities, work as part of a team and work with and manage frequent interruptions. Ability to maintain confidentiality of student matters. Ability to effectively communicate with students, parents, and staff. Ability to perform duties with awareness of all District requirements and Board policies. Skill in adhering to safety practices. Required Qualifications Any combination of training, education and experience equivalent to graduation from high school. Possess a willingness to learn about large, commercial food services operations. Ability to effectively operate, with instruction, commercial kitchen machinery/equipment. Preferred Qualifications Successful experience working in an industrial kitchen environment. Experience with cooking. Necessary Special Requirements Must be able to obtain and complete 8 hours Serve Safe Certification after hire. Applicant will be required to complete USDA Professional Standard Training Requirements as required for continued employment. Physical and Mental Demands and Work Hazards Repetitive movements of arms, wrists, hand grasping and hand squeezing. Repetitive movements reaching. Required to lift, carry up and push/pull up to 40 pounds regularly with or without an accommodation. Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean, and appropriate professional manner. Regularly works inside in a kitchen environment. May work on slippery surfaces. Required to stand regularly and for lengthy periods of time. Occasionally walk and crouch. Ability to meet deadlines with severe time constraints. The environment can be stressful due to the nature of the work. The noise level in the work environment is usually moderate to loud. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. Required to be able to hear conversations in loud and quiet environments. Guidance and reinforcement are usually available. Works inside with minimal temperature variations. Regularly stands and walks for extended periods to perform duties. Required to be able to hear conversations in loud and quiet environments. The employee frequently works within time constraints and must maintain attentiveness intensity. Frequently involved in interactions which require oral and written communications. Exercises flexibility and the ability to shift from one task to another. Occasionally works near moving mechanical parts involved in industrial kitchen operation. Effective hearing and speech abilities. Work area is generally a hazard free environment. The duties, physical demands, work-environment characteristics, and mental/motor demands described within this vacancy announcement are representative of those that must be met by an employee to successfully perform the essential functions of this job with compliance with the American with Disabilities Act Amendment Act (ADAAA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.

Line Cooks/Prep Cooks/Dishwashers Ted's Montana Grill isn't your ordinary restaurant, so we aren't looking for ordinary people. While we're Premium, Polished and Professional, we're also Cool (known as 3 PC). We live by “The Big Sky Spirit” which is our cultural compass and is evident in everything that we do. Pay Rate Range: $17-$20/hr Based on Experience PREMIUM FOOD COOKED IN A SCRATCH KITCHEN The little things are the big things in our kitchens. Each of our menu items are made in small batches to ensure the premium freshness of our flavors. Our on-premise butcher shop allows our team to hand carve and grind (daily) to ensure the peak freshness and premium flavor of our beef and bison. At Ted's Montana Grill, our Heart-of-House team members are highly valued members of our team. A TMG Line Cook/Prep Cook not only prepares our made-from-scratch food but displays showmanship and interacts with our Guests in our display kitchens. WHY WORK FOR TED'S? · Competitive wages · Flexible schedules · Medical benefits · 401(k) plan with matching · Scratch kitchen & no microwaves - be proud of where you work! · Career advancement opportunities - half of our managers started as Team Members To help promote family and quality of life for our teams, Ted's Montana Grill closes our restaurants on July 4th, Thanksgiving, and Christmas Day. REQUIREMENTS · Full-service restaurant kitchen experience is desired. · Great team player. · Ability to multitask. · Passionate about great food! ESSENTIAL PHYSICAL REQUIREMENTS Daily physical requirements and/or number of pounds that may need to be lifted on the job. · Stands during entire shift. · Frequent bending, stooping, reaching, pushing, and lifting. · Lifts and carries tubs, trays, and cases weighing up to 100 lbs. up to 20 times per shift. · Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. We invite you to become part of the team by applying today! Ted's Montana Grill is proud to be an Equal Opportunity and e-Verify employer. HOSPITALITY We take great pride in ensuring all guests receive a warm and memorable experience leaving them feeling better than when they came in. From a bowl of half sours to our two-dollar bills, we empower each team member to deliver Big Sky Moments in ways that are natural and effortless to Ted's and our guests. THE EXPERIENCE Our restaurants represent classic saloons of the 19th century where cattlemen and land barons found a little relaxation after a hard day's work. SUSTAINABILITY We believe in leaving a better world for future generations. You'll see this in our commitment to local growers, the paper straws, the Boraxo soap in our restrooms and sustainable choices in our kitchen operations. We are steadfast in our commitment to people, product and prosperity. Ted's Montana Grill develops and encourages people to become leaders and engage the hearts and minds of our teams.

Job Details Co-op West Main - Bozeman, MT $20.00 Hourly Part-time or full-time position available. Shifts are Monday 10am-4pm Tuesday & Wednesday 10:30am-4:30pm Thursday 10am-4pm and Friday 10:30-4:30pm Experience in food service and customer service preferred. This role supports the hot bar cook. Willing to train the right candidate. Purpose: Prepare attractive, high-quality, healthy offerings for the deli via good to go (G2G), prep, and/or rover shifts. Specific Responsibilities of Co-op Cook I Food Preparation Prep and/or assemble, high-quality food in appropriate amounts in a timely manner using available ingredients, by following recipes. Prepare vegetables, grains and protein options for cold bars, pizzas, wraps, entrees, and other applications; marinades, sauces, dressings, and other items as directed, meeting timelines and quantity/quality expectations. Accurately weigh, label, and record product information. Monitor and record temperatures at regular intervals. Use proper storage, product rotation and labeling procedures. Document out-of-stock and waste items following department procedures. Maintain working knowledge of the products the Deli sells. Department Maintenance Maintain work areas in sanitary, orderly condition meeting Health Department standards. Promptly advise Prepared Foods Team Manager of any equipment repair or replacement needs. Qualifications Experience, in commercial food service and/or baking desired, that demonstrates the aptitude to successfully meet the expectations listed above. Knowledge of proper food handling procedures, desired. Ability to work a flexible schedule to meet the needs of the business; early morning, daytime, evening, holiday, and weekend shifts required. Ability to follow recipes and produce food in large quantities. Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs. Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.

We are currently looking for and experienced broiler cook who loves a busy, fast paced kitchen. Apply here now! What We Offer: • Fast paced environment • A rewarding career path • A chance to work for an organization intent on giving back to the community • Made from scratch and with love shift meals and big discount on non-work days. • Competitive pay • Yearly longevity bonus • 401-K/Aflac supplemental insurance after a year • A great place to make friends Come and be a part of Montana Ale Works where our mission is to: Offer exceptional food and drink. Deliver superior service and hospitality. Do it with positive, friendly, solution-oriented energy. Embrace and master the art and craft of serving others. ***Montana Ale Works believes strongly in having an inclusive workplace and are committed to providing equal opportunity employment to all employees and applicants. All decisions are made without regard to race, ethnicity, color, gender, gender identity, gender expression, religion, national origin, marital status, sexual orientation, military status, or any other aspect unrelated to the purposes of this organization. Equal employment opportunity ensures that all personnel actions are taken for job-related reasons in full compliance with all federal, state, and local laws.

JOB DESCRIPTION JOB TITLE Sauté Cook REPORTS DIRECTLY TO Senior-Ranking Employee, Restaurant Manager, or Owners QUALIFICATIONS Previous Experience of restaurant work with Line Cooking experience and adequate food preparation/handling skills BASIC FUNCTION: Keep the restaurant area Clean, Safe and Sanitized Help meet & greet all customer in a way that is pleasant, cheerful and helpful Meet and maintain demands of service Acts in accordance with Restaurant Policies Empowering yourself and those around you to perform on a higher level Principal Accountabilities and Objectives: The Sauté Cook is expected to help the restaurant, fellow staff members, managers and its owners to serve the customer and manage their station to achieve Total Customer Satisfaction - Each customer's visit to the restaurant should meet or exceed their expectations of Quality in Food & Service, Cleanliness and Value all in a Fun Environment . Standards & Expectations Coming to work on-time, dressed clean Naked Noodle logo shirts and hats, as well as wearing denim jeans/shorts in good condition Greet every guest warmly and sincerely Use our Standard Method-of-Prep sheets and Recipes for preparing all menu items. Communicatewithotherstaff members verbally. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Support and carry out all restaurant policies and management philosophies Attend all required employee meetings and brings suggestions for improvement. Promptly reports equipment and food quality problems to Restaurant Manager Establishing and maintaining a good rapport with all staff members Work without supervision in your station by showing initiative and desire to succeed Knowledge of fire and evacuation procedures Perform other related duties as assigned by the Kitchen / Dinner Supervisor or manager-on-duty Helping to thank all customers for their patronage and invites them back Prep Atthestart of eachshift, review the DailyPrep List, which should be completed,and do thorough review of items used for service to ensure nothing was missed Inform Restaurant Manager and next shift Sauté Cook of any prep shortages. Maintain a professional and proactive attitude with entire restaurant staff Portion food products prior to cooking according to standard portion sizes and recipe specifications. Organization with labeling, rotating and prep for entire kitchen food stores Service & Production Keeps managers/owners informed of all potential and actual service problems Following guidelines set forth by Restaurant Manager for Following recipes, Method of Preparations and Production Procedures Stock and maintain sufficient levels of food products at line station to assure a smooth lunch or dinner service as well as restock for next shift. Use and understand POS ticket system. Prepare variety of Noodle and Salad dishes accurately and in a timely manner Assumes 100% responsibility for quality and presentation of products served. Provide direction for Dish/Prep cook for prioritizing and delegating prep list and cleaning items Ensure correct portioning utensils are being used during service e.g. ladles, scoops, tongs. Seeking out answers to questions for recipes, production procedures, product waste, time management and consistency Communicating with staff on production and service related issues If closing the restaurant, follow the closing checklist for kitchen stations. Assist others in closing the kitchen. Sign off on dishwasher closing list prior to them leaving their shift. Sanitation Maintainacleanandsanitarywork areaincludingtables,shelves,walls, pastacookers, sautéburners, oven, refrigeration equipment and especially floors. Completing your required Daily Cleaning Task for the scheduled day Safety and knowledge of all operation procedures for kitchen equipment Completing all sanitation and cleaning procedures in kitchen and related areas required for opening and closing Maintain personal hygiene and cleanliness Qualification, Skills and Knowledge Position requires bending, stooping and some heavy lifting (minimum of 50lbs)' A minimum of 2 years of experience in kitchen preparation and cooking. Be able to work in standing position for extended periods of time ( up to 8 hours) Atleast6monthsexperienceinasimilar capacity Good reading and communication skills Adequate Knife Skills Knowledge of proper food sanitation & safety standards Ability to process large amounts of information in a short period of time Ability to follow directions and be delegated upon Menu spec and sanitation testing involved Punctuality and regular and reliable attendance. Honesty and Integrity Responsibilities and Duties of Sauté Cook Working in a Fast-casual restaurant is a challenge. It is fast work and you are often running around a lot especially during the “rush” period. Having a “sense of urgency” is paramount. Our turnover of customers is a very short amount of time, multiplying the number of orders taken and cleaning of the tables. Customers are typically in a hurry and want fast service. This is how our restaurant is set up and best run at. In spite of the pressure of work, it is important to remember to be cheerful, friendly and considerate of the customers' needs. Preparing your station and keeping up with its demand relies solely on you. There are many opening, side and closing duties needed for the restaurant to function in a productive cycle, which you will be expected to participate in including food preparations. These are outlined in reminder sheets; checklist and procedures that your manager will point out to you and explain. Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation . The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: Hearty and Flavorful Food Heartfelt Service, and Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

Benefits: Employee discounts Flexible schedule Opportunity for advancement Training & development What are we looking for? A genuine and thoughtful approach to executing brand standards in a high-volume steak house environment. An appreciation for perfect execution and guest focused service. The ability to manage high volume production in a fast-paced environment. Love of food and appreciation for producing high quality A tremendous ability to communicate with fellow team members and supervisors. A can-do, problem solving and fun-loving attitude. Experience is great, but we will teach you everything you need to know if you are new to our exciting and rewarding industry. A Salad Cook will: Prepares or directs preparation of salads served using established production procedures and systems. Ensure that the salad station is fully stocked, organized, and clean throughout the shift. Occasionally assist with the preparation and plating of desserts as needed. Follows proper food preparation and handling techniques. Stores food properly and safely, marking the date and item. Complies with established sanitation standards, personal hygiene and health standards. Reports necessary equipment repair and maintenance to supervisor. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Based in Bozeman, Montana, Finally Restaurant Group is a community-oriented company with multiple restaurant concepts and locations. Premium steaks, fresh seafood and award-winning baby back ribs in a family-friendly atmosphere. The Rib & Chop House was founded in Livingston, Montana in 2001. Since our humble beginnings, we've opened numerous Rib & Chop House restaurants in Montana, Wyoming and Utah. Our ability to grow has come through our commitment to “Rocky Mountain Hospitality,” a concept which incorporates a casual attitude with our high-level commitment to loyalty, safety, service, and quality food. Serving legendary Louisiana BBQ and award-winning baby ribs for over 30 years. In the late 1980s, founder TJ Moran decided Baton Rouge needed the kind of rib joint that would redefine Louisiana BBQ. While other restaurants were dishing up standard issue spare ribs, Mr. Moran decided to serve baby back ribs, something unique at the time. Our famous recipe slowly emerged: a delicate combination of dry rubbing, marinating, roasting, cooling, and a few other time-tested, home-kitchen secrets.