Lead Line Cook - Winter H2B In-Country Extension

In-Country H2B Workers Only 

Winter Petition Dates: November 20th, 2026 - April 16th, 2026

There’s a side of Big Sky, Montana that’s unlike anywhere else—and at Moonlight Basin, you’ll experience it firsthand. Spanning over 8,000 acres of breathtaking alpine landscape, Moonlight offers a truly unique blend of natural beauty, outdoor adventure, and elevated private club living.

As part of our team, you’ll work in one of the most scenic and inspiring environments in the country—where towering peaks, endless trails, pristine forests, and direct access to world-class skiing at Big Sky Resort are just the beginning. Whether it’s a powder-filled winter or a sun-drenched summer, Moonlight Basin is a place where work and lifestyle come together in unforgettable ways.

Our team members enjoy the opportunity to grow professionally while being immersed in a culture rooted in excellence, hospitality, and the spirit of the mountains. From golf and hiking to fly fishing, biking, and exploring nearby Yellowstone National Park, Moonlight Basin puts you at the heart of everything that makes Montana special.

Located just minutes from the town of Big Sky and within easy reach of Bozeman, Moonlight offers the perfect balance of adventure, culture, and community. If you're passionate about the outdoors, driven by service, and looking to be part of something exceptional, Moonlight Basin could be the place for you.

THE POSITION: 

The Lead Line Cook supports daily kitchen operations by preparing high-quality food, maintaining kitchen standards, and helping ensure smooth and efficient service. In addition to performing all standard line cook duties, the Lead Line Cook provides guidance to kitchen staff, assists with inventory and organization, and upholds all safety, sanitation, and quality expectations. This role does not include autonomous supervision of employees but does involve mentoring and leading by example.

JOB DUTIES: 

• Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
• Set up, stock, and maintain assigned stations before, during, and after service.
• Assist with daily prep tasks, including chopping, portioning, measuring, and storing ingredients.
• Ensure proper food handling, storage, and labeling procedures are followed at all times.
• Maintain a clean, organized, and sanitary work environment in accordance with food safety regulations.
• Coordinate timing with other cooks and front-of-house staff to ensure efficient and consistent service.
• Monitor food quality and communicate any issues or needs to the Sous Chef or Chef on duty.
• Support kitchen operations during peak service periods and help resolve minor issues as they arise.
• Assist with weekly and monthly inventory tasks, including tracking stock and communicating shortages.
• Mentor and support kitchen staff by demonstrating proper techniques, maintaining a positive environment, and modeling high standards.
• Follow all company policies, safety procedures, and sanitation requirements.
• Perform other kitchen-related duties as needed.

CORE COMPETENCIES 

• Proficient in English reading, writing, and comprehension; additional language skills are a plus 
• Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests

• Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets
• Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.)
• In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends
• Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines
• Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high-expectation environment
• Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high-pressure or guest-facing moments
• Creative and detail-oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos)
• Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences
• Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills

QUALIFICATIONS: 

• Previous experience as a line cook in a professional kitchen required; leadership or mentorship experience preferred.
• Strong understanding of food safety, sanitation practices, and kitchen equipment operation.
• Strong communication and teamwork skills.
• Ability to follow recipes, portion guidelines, and plating standards with consistency.
• Strong attention to detail, organization, and time management.
• Ability to stand for extended periods and lift up to 50 lbs as needed.
• Reliable, positive, and professional attitude with a commitment to quality and teamwork.
• Strong knowledge of varied cuisines, plating techniques, and high-end presentation standards
• Ability to execute both a la carte and banquet style service
• Must comply with Moonlight Basin’s Dress and Grooming policies
• Ability to complete tasks in a fast-paced, sometimes stressful hospitality environment with unpredictable business levels
• CPR/First Aid Certification (preferred) 

PHYSICAL REQUIRMENTS: 

• Must be able to stand and walk for extended periods (up to 10 hours per shift)
• Ability to bend, stoop, reach, lift, and carry up to 50 pounds independently
• Manual dexterity to handle knives, kitchen tools, and food preparation equipment with precision and safety
• Ability to work in hot, humid, and fast-paced kitchen environments for extended periods
• Must have the stamina to perform physically demanding tasks, including repetitive motions such as chopping, stirring, and plating
• Ability to safely navigate slippery or uneven kitchen floors and tight workspaces
• Capable of hearing, speaking, and seeing well enough to communicate effectively in a noisy kitchen setting
• Must be able to taste and smell food products to ensure quality and consistency
• Comfortable working long shifts, weekends, holidays, and variable hours based on seasonal business demands

DISCLAIMER: 

The preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification.  It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to do this job.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Team members need to request reasonable accommodation from their manager and/or human resources.

By signing, I acknowledge that I have read and understand the duties, responsibilities, competencies, disclaimer and other requirements as outlined in this job description.