CIA Externship - Culinary

HORN & CANTLE

At Lone Mountain Ranch, our culinary program is a major source of pride. We have a deep commitment to locally sourced, farm-to-table menus that reflect our true Montana heritage. Whether guests join us at Big Sky’s favorite Horn & Cantle Restaurant, The Saloon, or on one of our signature experiences, you’ll find a mix of on-the-range classics just off the beaten path.

Our ingredients, grown locally and sourced from Montana purveyors, are the stars of Horn & Cantle’s menu. The other star, of course, is the restaurant itself. Whether guests spend their day hiking our trails, skiing, fishing trout streams, or even dogsledding, we welcome them to settle in by our roaring fireplaces and talk about adventures over our cuisine. Our food, as much as our incredible locale, tells the story of this place we’re fortunate enough to call home.

LMR VISION

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.

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.

SUMMARY

The Culinary Extern plays an integral role in daily kitchen operations, gaining hands-on experience across prep, line, and banquet production based on skill level and development goals. Working alongside an experienced culinary team, the extern helps ensure the kitchen is organized, prepared, and ready for seamless service while contributing to exceptional dining experiences through thoughtful food preparation and presentation.

The ideal candidate is passionate about the culinary arts and eager to learn in a fast-paced, high-end kitchen environment. They possess a strong attention to detail, a willingness to take direction, and the ability to maintain quality and consistency under pressure. A collaborative mindset, positive attitude, and commitment to professional growth are essential, along with the flexibility to support varying kitchen operations and service needs.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Complete tasks and duties as assigned in the kitchen in all areas of the operation as needed.
• Work alongside kitchen leadership to improve skills and execution.
• Deliver high-quality, beautifully presented dishes during evening service, following established menu specifications and presentation standards.
• Set up and stock food items at line stations to ensure efficient service, replenishing as needed and preparing for the next shift.
• Complete prep lists and contribute tomaintainingreadiness for the following day’s operations.
• Follow kitchen checklists and protocols for efficient closing and end-of-day tasks.
• Work closely with servers to ensuretimely,accuratefood service, addressing guests' dietary needs, preferences, and allergies.
• Prevent food spoilage and contamination by following stringent sanitation and health regulations.
• Conduct regular food temperature checks and taste tests to ensure quality and consistency throughout the evening.
• Maintain cleanliness and organization in kitchen areas, ensuring compliance with food safety and sanitation guidelines.
• Assistin daily and weekly cleaning of all prep and storage areas, ensuring the kitchen is thoroughly cleaned at the end of each shift.
• Promptly report maintenance or repair needs to the Chef de Cuisine or Executive Chef.
• Build andmaintainpositive relationships with kitchen and prep team members.
• Participate in training and development programs to enhance culinary skills and knowledge.
• Interact with guests, colleagues, and community members professionally, fostering a welcoming and courteous atmosphere.
• Follow all company policies, procedures, and service standards, especially during evening service.

QUALIFICATIONS

• Enrollment in culinary program.
• Food handler certification.
• Fundamental knife skills.
• Ability to multitask under the unique pressures and build positive rapport with Ranch staff.
• Strong problem-solving skills and attention to detail in fast-paced situations.

WORK ENVIRONMENT

• Operate in a dynamic evening kitchen environment, managing high guest expectations and coordinating with other evening team members.
• Adapt to the unique demands of PM service, including task changes and service interruptions.
• Flexibility to work evenings, weekends, and holidays as needed.
• Physical requirements include the ability to stand, walk, reach, stoop, kneel, crouch, and lift up to 50 pounds.
• Frequentlycarryfood and supplies up and down stairs.
• Seasonal employment may apply, with reapplicationrequiredat the end of the seasonal period if continued employment is desired.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. 

Seasonal employees are hired to work for a pre-determined period of less than 12 months. At the end of the temporary period, employment is terminated. If a seasonal employee wishes to be considered for future employment, they may reapply but will be considered a new employee for all purposes.

SEASONAL BENEFITS

In addition to a competitive hourly wage, seasonal employees at Lone Mountain Ranch enjoy the following benefits:

 Seasonal Bonus Program

All hourly seasonal employees are eligible to participate.

• $1 per regular hour worked
• $1.50 per overtime hour worked
• Applies to hours worked within defined seasonal dates
• Short-term contracted roles are eligible

Employees who resign or are terminated prior to season completion are not eligible. If the season ends early due to business levels, eligible employees will still participate.

 Ranch Gratuity

• Collected on all guest stays and ranch bookings
• Added on to base hourly rate
• Distributed to eligible employees 

 Employee Housing

• Offered based on availability
• Priced at a subsidized rate
• Dorm style, single family homes, ranging in distance from the Ranch

 Staff Cafeteria

• Three meals daily
• Grab-and-go options
• Snacks and hydration selections

 Employee Discounts

• 50% off food in Horn & Cantle for employee and one guest (alcohol excluded)
• 35% off retail purchases
• One discounted employee cabin stay per season (maximum two nights)

 Ranch Activities (Based on Availability)

Summer Access:

• Archery
• Axe throwing
• Hiking
• High ropes course
• Yellowstone tours

Winter Access:

• 50 miles of cross-country ski trails accessible from the Ranch

 Arrival Transportation

Complimentary airport transportation is provided on designated arrival days and times for employees traveling by air.