SP - Cook III (Summer 2026)

LMLC OPERATIONS LLC•Big Sky, MT

13h•Onsite

About The Position

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility, and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 50 miles away from Bozeman, Belgrade, and West Yellowstone, MT. The Cook III will provide and maintain high quality standards and procedures in preparing and serving food while keeping the kitchen clean, safe and a sanitary environment in which to work. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.

Requirements

High school or equivalent education required
Minimum of 1-year cooking experience
Ability to communicate clearly and speak, read, write and understand English

Nice To Haves

Luxury hotel experience strongly preferred
Standalone restaurant experience
Culinary Degree from an accredited culinary program

Responsibilities

Responsible for preparation of all restaurant foods, hot and cold, that meet specifications, guarantees and pays attention to detail with plate presentation.
Maintain solid knowledge of all food products, sanitation standards, and all policies/ procedures and can skillfully apply culinary techniques.
Working as a team and effectively communicating with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and or associates.
Ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution of service.
The guest experience revolves around the food’s appearance, quality and overall dining experience.