Carbon County Steakhouse -Pantry

www.carboncountysteakhouse.com

This is a fabulous opportunity for someone who likes to work a set schedule. We are open 5 days a week and for dinner service only, allowing 2 full days off to explore Red Lodge, the mountains, rivers, lakes, shops, and the surrounding area! Apply today, as these positions do not come along regularly here at our established steakhouse in the heart of Red Lodge.

Benefits for part-time and full-time employees include:

Discounted Gym Membership

Discounted Ski Passes

Food Discounts at Multiple Restaurants

Health Insurance Plan

Aflac Insurance

Company Mission:  To create great experiences for everyone we meet. To enrich the lives of our staff and guests.  To be an integral part of making our community wonderful. To build enduring relationships. To make quality food with real ingredients.

Job Summary: We are hiring a Line Cook who can also work in our pantry, preparing and presenting cold foods such as salads, cold soups, meats, cheeses, and desserts. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and garnishing to the highest standard. Our staff is small, and job cross-training is important to the company and staff’s successes.

Essential Job Duties: include the following; other duties may be assigned:  

• Prepare food items consistently and in compliance with recipes, portioning, cooking, and waste control
• Verify proper portion sizes and consistently attain high food quality standards
• Maintain smooth and timely operations in the preparation and delivery of meals
• Follow kitchen sanitation policies at all times
• Properly label and store all raw food ingredients including fish, meat, poultry, dairy, and dry goods in the appropriate storage room/walk in refrigerators and freezers
• Set up and stock stations with all necessary supplies and ingredients
• Prepare basic components of each dish on our menu using our proven recipes
• Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
• Ensure that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards
• Work with our culinary team to do portion prep work for other shifts when needed
• Monitors product freshness and rotates out by using FIFO
• Ability to operate an industrial dishwasher safely and rapidly
• Performs daily duties such as opening, closing, cleaning, and side work in the kitchen
• Basic janitorial skills to clean up spills, broken glassware, etc. immediately

Skills and Qualifications:

• Team player
• Honest and dependable
• Strong critical thinking and time management skills
• Organized and detail-oriented
• Committed to working hard and being reliable
• Able to work in a hot, humid environment and be on your feet for 8-hour shifts
• Ability to follow written and verbal instructions
• Committed to working hard and being reliable

Experience/Education Preferred:

• High school diploma or GED preferred
• Kitchen Experience
• ServSafe
• Knife Skills

Physical Demands and Work Environment: 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 walk, sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms, balance; stoop, talk or hear.  Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.  This job also requires the frequent use of stairs.
• While performing the duties of this job, the employee is exposed to long periods of standing.  Working at night can be a difficult adjustment to most employees’ schedules.  
• The nature of the hospitality business requires employees to work weekends, holidays, and late hours.
• Sharp knives require cutting, chopping, carving, dicing food products.