Pastry Chef- Winter Season 2023/2024

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR Vision: Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

Position Summary: The Pastry Chef position is essential to restaurant operations. The Pastry Cook is responsible for producing a creative spread of seasonal products and amenities. Assist the Pastry Chef in providing high-end catering for ancillary events.

Position Qualifications: To perform this job successfully, the Pastry Chef must be able to perform each essential duty and responsibility in a safe and satisfactory manner, must be punctual and have a good attendance record and have reliable means of transportation to work. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• College degree and/or culinary experience in a high-volume, full-service restaurant or Culinary Program Curriculum; or equivalent combination of education and experience.
• Food handler certification
• Familiar with kitchen equipment and able to safely operate it.
• Ability to multitask under pressure and the ability to establish a positive rapport with many types of personalities.
• Ability to read and interpret documents in English such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals.
• Ability to write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
• Ability to speak effectively in English before groups such as customers or employees.
• Sufficient computer skills that will allow them to be able to use, in a proficient manner, Company-issued software programs implemented at the hotel, including but not limited to the following: Email, ADP and kitchen related software or equipment.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to troubleshoot and problem solve quickly.
• Ability to follow detailed instructions.

Position Duties include, but not limited to:

• Provide "excellent quality" and "presentation" of all food to the guests.
• Prepare fresh pastries and breads for a three-service restaurant.
• Complete new prep lists for the next day prior to end of shift.
• Ability to maneuver a high-volume kitchen with ease.
• Follow and complete kitchen checklists and prep lists.
• Know and consistently comply with our standard portion size, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Prevent the spoiling and contamination of foods by following proper sanitation practices and ensuring compliance with policy and health regulations.
• Ensure food quality standards are being followed by checking food temperatures and occasionally tasting food for consistency.
• Maintain a high level of cleanliness in the kitchen facilities, always following food safety and sanitation guidelines. This includes washing and cleaning the kitchen, cooking utensils, equipment, refrigerators, and storage areas.
• Clean before leaving and assist in the daily and weekly cleaning of the pantry and prep area.
• Immediately report any maintenance or repairs needed to Executive Chef.
• Create and maintain a sound working relationship with all preparation personnel.
• Actively participate in training and development programs and maximizing opportunities for self-development'
• Deals with the public, customers, employees, community member and government officials with tact and courtesy, fostering positive relationships and maintaining an appropriate level of community public affairs involvement
• Ensure full compliance to Company’s operating controls, SOP’s, policies, procedures, and service standards.
• Work with the Human Resource Director to establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labor regulations.

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. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• Must be able to work when needed which may include nights, weekends, and holidays.