Pantry-Carbon County Steakhouse

www.carboncountysteakhouse.com

CARBON COUNTY STEAKHOUSE PANTRY-SUMMER SEASON

Job Summary:

This is a fabulous opportunity for someone who enjoys working a set schedule in an established, high-end environment. We are seeking an individual committed to impeccable food presentation and garnishing to the highest standard. As a Pantry Cook, you will get a feel for our pace and products before potentially cross-training into other Line Cook positions

Essential Job Duties:

include the following; other duties may be assigned:

Production & Quality Control Station Management:

Set up and maintain stocking stations with all necessary fresh ingredients and supplies for dinner service.

Recipe Adherence:

Prepare and present cold foods—including salads, cold soups, meats, cheeses, and desserts—according to our proven recipes.

Consistency:

Memorize and strictly apply our serving portion sizes to ensure every guest receives a high-quality experience every time.

Food Prep:

Prepare basic components for each dish and assist the culinary team with portion prep for other shifts as needed.

Kitchen Operations & Safety Sanitation Standards:

Ensure all food preparation and storage areas meet or exceed restaurant cleanliness and safety regulations. Operate the industrial dishwasher safely and rapidly.

Inventory Rotation:

Monitor product freshness and implement "First In, First Out" (FIFO) rotation for all raw ingredients, including fish, meat, and dairy.

Workflow Efficiency:

Manage basic janitorial tasks to keep the line clean and organized at all times. Perform daily duties such as opening, closing, and side work.

Skills and Qualifications Team First:

A collaborative player who is honest, dependable, and brings a positive attitude to the kitchen.

Critical Thinking:

Strong time management skills and the ability to work quickly during high-volume dinner service.

Physical Agility:

Ability to work in a hot, humid environment and stay on your feet for 8-hour shifts. Attention to

Detail:

Detail-oriented with a commitment to precision in food presentation and station cleanliness.

Operational Readiness:

Communication:

Ability to follow written and verbal instructions. Employees must be accessible by cell phone or email for scheduling and human resources applications.

Flexibility:

While we offer a set schedule (5 days a week, dinner only), the nature of hospitality requires working weekends, holidays, and late hours. Experience/Education High school diploma or GED preferred (or actively in school). Prior kitchen experience and ServSafe certification are preferred. Strong knife skills.

Physical Demands and Work Environment Physical Demands:

Regularly required to walk, use hands, reach, balance, stoop, talk, and hear. Must be able to lift and move up to 50 pounds and frequently use stairs.

Work Environment:

Exposed to prolonged periods of standing and walking in both indoor and outdoor patio settings.

Schedule:

Requires the flexibility to work dinner service, weekends, holidays, and late hours. Pantry-Carbon County Steakhouse Red Lodge, MT 59068 Up to $17 an hour - Part-time, Seasonal Up to $17 an hour - Part-time, Seasonal www.carboncountysteakhouse.com

CARBON COUNTY STEAKHOUSE PANTRY-SUMMER SEASON

Job Summary:

This is a fabulous opportunity for someone who enjoys working a set schedule in an established, high-end environment. We are seeking an individual committed to impeccable food presentation and garnishing to the highest standard. As a Pantry Cook, you will get a feel for our pace and products before potentially cross-training into other Line Cook positions

Essential Job Duties:

include the following; other duties may be assigned:

Production & Quality Control Station Management:

Set up and maintain stocking stations with all necessary fresh ingredients and supplies for dinner service.

Recipe Adherence:

Prepare and present cold foods—including salads, cold soups, meats, cheeses, and desserts—according to our proven recipes.

Consistency:

Memorize and strictly apply our serving portion sizes to ensure every guest receives a high-quality experience every time.

Food Prep:

Prepare basic components for each dish and assist the culinary team with portion prep for other shifts as needed.

Kitchen Operations & Safety Sanitation Standards:

Ensure all food preparation and storage areas meet or exceed restaurant cleanliness and safety regulations. Operate the industrial dishwasher safely and rapidly.

Inventory Rotation:

Monitor product freshness and implement "First In, First Out" (FIFO) rotation for all raw ingredients, including fish, meat, and dairy.

Workflow Efficiency:

Manage basic janitorial tasks to keep the line clean and organized at all times. Perform daily duties such as opening, closing, and side work.

Skills and Qualifications Team First:

A collaborative player who is honest, dependable, and brings a positive attitude to the kitchen.

Critical Thinking:

Strong time management skills and the ability to work quickly during high-volume dinner service.

Physical Agility:

Ability to work in a hot, humid environment and stay on your feet for 8-hour shifts. Attention to

Detail:

Detail-oriented with a commitment to precision in food presentation and station cleanliness.

Operational Readiness:

Communication:

Ability to follow written and verbal instructions. Employees must be accessible by cell phone or email for scheduling and human resources applications.

Flexibility:

While we offer a set schedule (5 days a week, dinner only), the nature of hospitality requires working weekends, holidays, and late hours. Experience/Education High school diploma or GED preferred (or actively in school). Prior kitchen experience and ServSafe certification are preferred. Strong knife skills.

Physical Demands and Work Environment Physical Demands:

Regularly required to walk, use hands, reach, balance, stoop, talk, and hear. Must be able to lift and move up to 50 pounds and frequently use stairs.

Work Environment:

Exposed to prolonged periods of standing and walking in both indoor and outdoor patio settings.

Schedule:

Requires the flexibility to work dinner service, weekends, holidays, and late hours.