Stock Farm Club

Current Job dates:

Currently recruiting for the season that runs from May 1st, 2024 to October 1st, 2024.

Kitchen
Baker
$17.00 - $20.00 / hour
Hamilton
The baker is responsible for preparing a variety of desserts, pastries, and breads for a fine-dining establishment, catering, and poolside grill.  This position will prepare all baked goods and confections and will coordinate the preparation and delivery of items with the Executive Chef/Executive Sous Chef.
 
Essential Duties & Responsibilities
• Assesses daily bakery needs with Pastry Chef, Executive Chef, and/or Executive Sous Chef.
• Schedules production of bread, rolls, biscuits and muffins to maintain a proper inventory of freshly baked goods.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, French pastries and other bakery items.
• Prepares and serves items in accordance with established recipe and presentation standards.
• Responsible for operating with budgeted food cost guidelines under supervision of Pastry Chef or Executive Chef.
• Review bakery needs for special events in conjunction with the Pastry Chef and/or Executive Chef/Executive Sous Chef as they occur.
• Informs management of any problems concerning food quality production.
• Assists the Pastry Chef  and/or Executive Chef/Executive Sous Chef with daily quality control checks.
• Assists with equipment evaluations.
• Reports all maintenance and/or repair needs to Executive Chef.
• Oversees pastry cart and buffet dessert table set-up and presentation.
• Keeps walk-in and dry goods organized.
• Sets-up, maintains, cleans and breaks down pastry station.
• Notifies Executive Chef in advance of expected product shortages.
• Keeps par stocks at proper levels and requisitions supplies as needed to prepare menu items.
• Properly stores all food, which must be covered, dated and rotated daily to ensure proper portion control and quality.
• Attends kitchen employee and staff meetings.
• Performs other duties as assigned.
 
Minimum Education  & Experience
Required: 
• High School diploma or equivalent and two years’ experience as a commercial baker; OR
• Certificate or apprenticeship in culinary arts, pastry-making, baking, or relevant field and two years’ experience. OR
• Current enrollment in formal culinary training program and participating in externship.
Preferred:  One year experience as aa baker in a retail, club, hotel, restaurant or institutional setting.
Knowledge, Skills & Abilities
• Ability to use basic food preparation equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processor.
• Ability to maintain attention to detail, knowledge of ingredients, and an aesthetic/artistic eye.
• Adheres to state and local health and food safety regulations.
• Knowledge of and ability to perform required role during emergency situations.
• Ability to adjust recipes and measurements to meet varying needs (e.g., cut in half, increase by half, etc.)
• Ability to employee effective time management and adjust actions/processes based on influencing factors and changes in orders, supply chain, or similar.
• Ability to be flexible and adaptable in highly fluid and dynamic environment and to work independently, in a fast-paced, dynamic environment. 
• Ability to communicate effectively orally and in writing.
• Ability to work with a team and interact with others in a professional and courteous manner.
• Ability to appropriate and safely store cleaning solvent/solutions/material/supplies.
• Ability to maintain the confidentiality of Stock Farm Club and member and guest information and to maintain professionalism and image of the Stock Farm Club.
• Ability to lift to 50 pounds.
Additional Requirements
• Must be able to work variable schedule based on needs of the Club operations and scheduled events.
• Must be able to work holidays, weekday, weekend, and evening hours as required.
• Ability to work outside in adverse weather conditions as needed and to walk on uneven ground.
• Ability to work hours other than 8 a.m. to 6 p.m. as required.
• Ability to perform same-day travel on Stock Farm Property and within local geographic region.
Environmental & Physical Conditions
General physical activities.  Work involves sitting and walking; prolonged periods of standing; extensive use of arms and legs, stooping; pulling and pushing; kneeling, and bending; and safely lifting and carrying items up to 50 pounds.
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Kitchen
Kitchen Helper
$14.00 - $16.00 / hour
Hamilton
The kitchen helper is responsible for helping cooks and waitstaff ensure the kitchens run smoothly. Work involves washing dishes and cookware; assisting with washing, cutting, peeling, or slicing of ingredients; cleaning kitchen equipment and surfaces (wherever located); mopping; storage and rotation of food stock and inventory.
MUST BE ABLE TO WORK FRIDAYS, SATURDAYS, AND SUNDAYS
Essential Duties & Responsibilities
• Mop and sweep kitchen floors and loading dock areas.
• Wash, dry, and put away dishes and kitchen utensils.
• Restock dishes, flatware, cookware, and drinkware where needed/appropriate.
• Unload food supplies form delivery trucks and place in appropriate storage areas.
• Clear and clean tables; take dirty dishes up to the kitchen for washing/drying.
• Refill condiments and other supplies located at tables.
• Clean all kitchen equipment following sanitary guidelines and club standards.
• Assist with deep cleaning of all kitchen equipment as directed/scheduled.
• May assist cooks in preparation of meals by washing, cutting, peeling, and slicing ingredients.
• May assist cooks and waitstaff in packing takeout orders for customers.
• Perform other related duties as assigned.
Minimum Education 
Preferred: High School Diploma or Equivalent
Minimum Experience
Preferred: 1-year related experience. Prior satisfactory performance as a team member of the Stock Farm Club.
Experience in a private club or fine dining environment.
Knowledge, Skills & Abilities
• Knowledge of food safety standards and practices.
• Skill in the use of English grammar, spelling, punctuation, and mechanics.
• Ability to be flexible and adapt to changing requirements in a fast-paced, dynamic environment.
• Ability to communicate orally and in writing with diverse audience.
• Ability to multi-task efficiently and to work independently.
• Ability to maintain professionalism and image of the Stock Farm Club.
• Ability to lift to 50 pounds.
Additional Requirements 
• Possess a food hander certificate, or be able to obtain such certificate within 30 days of employment.
• Must be able to pass background checks and motor vehicle record checks.
• Must possess current TIPS training, or be able to complete such training within 60 days of hire.
• Must possess valid driver’s license in accordance with the laws of the State of Montana; must be insurable under the company’s auto insurance policy.
• Must be reliable, responsible, and dependable and able to work variable and flexible shift to include evenings, weekends, and holidays as required.
Environmental & Physical Conditions
General physical activities. Work involves standing for long periods of time; lifting; balancing; stooping/kneeling; reaching; bending; and safely lifting and carrying items up to 50 pounds.
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Culinary
Line Cook
$15.00 - $22.00 / hour
Hamilton
The cook/line cook is responsible for preparing a variety of meal ingredients, dishes, condiments, and other items as directed by the Executive Chef, Executive Sous Chef, or Sous Chef.  This position performs under general supervision and has limited discretion and decision-making authority; work is performed across various stations within the clubhouse kitchens and/or food trailers.
Essential Duties & Responsibilities
• Prepare meal ingredients as directed by Chefs and/or supervisory staff.
• Prepare fresh produce by peeling, cutting, and portioning.
• Prepare meats by trimming, cutting, and portioning.
• Prepare menu and banquet items (meals, desserts, sides, and other offerings) as directed and in accordance with Club standards of quality and presentation.
• Mix and prepare condiments, dressings, and sauces.
• Assist with unloading, inspection, storage, and rotation, and inventory of raw ingredients and supplies.
• Assist with cleaning kitchen/cooking areas and equipment.
• Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
• May perform other related duties as assigned.
Minimum Education  & Experience
Preferred: 
• High school or vocational school coursework in kitchen basics, food handling/safety, and food preparation.
• 1 year experience as cook/line cook for restaurant, cafeteria or similar.
• Experience in fine dining establishment.
Knowledge, Skills & Abilities
• Knowledge of basic culinary/food preparation skills to include sauté , frying, baking, broiling, roasting, braising, soups, sauces, steaming, poaching and smoking.
• Ability to operate kitchen equipment to include slicer, mixer, microwave, smoker, fryer, broiler, salamander, robot coupe, alto-sham, ovens, steamer, steam kettle, and dish machines.
• Ability to function well in high-paced and at times stressful environment.
• Ability to follow standard operating procedures and to work quickly and efficiently.
• Ability to maintain personal hygiene.
• Proven skill in baking or confections.
• Ability to communicate effectively orally and in writing.
• Ability to work with a team and interact with others in a professional and courteous manner.
• Ability to read and apply information from Material Safety Data Sheets (MSDS) associated with cleaning solvents/solutions/materials.
• Ability to appropriate and safely store cleaning solvent/solutions/material/supplies.
• Ability to maintain the confidentiality of Stock Farm Club and member and guest information and to maintain professionalism and image of the Stock Farm Club.
• Ability to lift to 75 pounds.
Preferred:
• Prior satisfactory performance as a team member of the Stock Farm Club.
• Experience in a private club or fine dining environment.
• Knowledge of or experience the hospitality industry and/or private clubs.
• 1 or more years’ experience as cook, sous chef, or similar in fine dining environment.
Additional Requirements
• Must be able to successfully pass employment background checks.
• Must be able to work variable schedule with unpredictable hours, based on needs of the Club operations and scheduled events.
• Must be able to work holidays, weekday, weekend, and evening/late evening hours as required.
• Ability to work outside in adverse weather conditions as needed and to walk on uneven ground.
• Ability to work hours other than 8 a.m. to 6 p.m. as required.
• Ability to perform same-day travel on Stock Farm Property and within local geographic region.
Environmental & Physical Conditions
Work involves sitting and walking; prolonged periods of standing and working in a kitchen; exposure to extreme heat, steam, and cold present in a kitchen environment; extensive use of arms and legs, stooping; pulling and pushing; kneeling, and bending; and safely lifting and carrying items up to 75 pounds.
 
Stock Farm Club is an equal employment opportunity employer (EEO). The Club does not refuse employment or discriminate in compensation, or the other terms, conditions, and privileges of employment based upon race, color, national origin, age, physical or mental disability, marital status, religion, creed, sex, political beliefs, genetic information, veteran’s, LGBTQ , vaccine status or whether a person has an immunity passport status. The Club does not tolerate discrimination or harassment because a person is married to or associates with any of these protected groups.
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Culinary
Sous Chef
$55,000.00 / year
Hamilton
Summary
The Stock Farm Club is a private golf and sporting club located in the Bitterroot Valley. The club has a provides fine dining and banquet services to members and guests and supports a variety of dining services for scheduled activities throughout the year. The Sous Chef supports the Executive Chef and Executive Sous Chef in providing fine dining experiences for members and guests of the Club. This position will ensure day-to-day operations of the kitchen / culinary facilities support all dining, banquet, and event services. Responsibilities include oversight of the kitchen, employee breakroom dining, and offsite catered events.
Essential Duties & Responsibilities
• Oversees and supervises day-to-day operations of kitchen staff to include line preparation for all stations, banquet functions, dishwashing and cleaning, and task checklists.
• Directs food preparation for dining and banquet orders; collaborate with executive chef and executive sous chef on scheduling, menu/dining offerings, and preparation.
• Produces high quality plates, including both design and taste, for any station assigned by the executive chef or executive sous chef.
• Supervises the production and preparation of all employee meals and menu planning; supervises the stocking and service of employee buffet and cleanliness of employee breakroom, bussing of dishes, replenishment of food items and/or eating utensils, and cleanliness of kitchen equipment.
• Conducts quality assurance testing for consistency in flavor, taste, and aesthetics.
• Ensures appropriate levels of food and general product supplies are on hand; assists executive sous chef with monthly inventories, pricing, cost controls, and food supply issuance and usage.
• Ensures appropriate rotation of stock and food items; cleanliness of kitchen and food preparation areas; compliance with all federal and state sanitation and food safety and handling standards.
• Assists with menu planning, recipe development/standardization, inventory, and management of supplies.
• Informs executive chef and/or executive sous chef of unusual purchases or inventory levels.
• Monitors and maintains kitchen equipment; organizes food products, operating supplies, equipment, and utensils for use in the kitchen and food preparation areas.
• Assist with set-up, serving, and tear-down of banquets, buffets, and similar events.
• Offers suggestions and creative ideas that can improve the kitchen’s performance.
• Trains new employees.
• Solves problems that arise and seizes control of issues in the kitchen.
• Perform related duties as assigned.
Minimum Education 
Preferred: High School Diploma or Equivalent; formal culinary training.
Minimum Experience
• 2 years’ kitchen management experience in a comparable restaurant, resort, fine dining establishment or similar.
• Broad range of experience in food production, kitchen organization productivity, and versatility.
Preferred:
• Prior satisfactory performance as a team member of the Stock Farm Club.
• Experience in a private club or fine dining environment.
Knowledge, Skills & Abilities
• Knowledge of food safety standards and practices.
• Knowledge of various cooking methods, ingredients, procedures, and food presentation.
• Must be able to operate a variety of kitchen equipment (slicer, smoker, mixers, fryers, salamanders, boilers, robot coupe, alto shams, ovens, steamers, etc.)
• Skill in the use of English grammar, spelling, punctuation, and mechanics.
• Must be able to read material safety data sheets (MSDS) and properly handle chemicals and cleaning equipment.
• Ability to be flexible and adapt to changing requirements in a fast-paced, dynamic environment.
• Ability to communicate orally and in writing with diverse audiences.
• Ability to multi-task efficiently and to work independently; ability to resolve issues and deal with uncertainty.
• Ability to maintain professionalism and image of the Stock Farm Club.
• Ability to lift up to 75 pounds.
Additional Requirements 
• Possess a food hander certificate or be able to obtain such certificate within 30 days of employment.
• Must be able to pass background checks and motor vehicle record checks.
• Must possess current TIPS training or be able to complete such training within 60 days of hire.
• Must possess valid driver’s license in accordance with the laws of the State of Montana; must be insurable under the company’s auto insurance policy.
• Must be reliable, responsible, dependable and able to work variable and flexible shift to include evenings, weekends, and holidays as required.
Working Environment & Physical Conditions
• Work Week: 45 – 60 hours per week.
• Must be able to work weekends, evenings, and holidays. Overtime may be required during the peak season.
• Must be able to work May – October, without opportunity for extended time off during those months.
General physical activities. Work involves standing for long periods of time; lifting; balancing; stooping/kneeling; reaching; bending; and safely lifting and carrying items up to 75 pounds. Will be exposed to extreme temperatures: heat in cooking/kitchen areas, and cold temperatures in freezer and refrigerator walk-ins.
Stock Farm Club is an equal employment opportunity employer (EEO). The Club does not refuse employment or discriminate in compensation, or the other terms, conditions, and privileges of employment based upon race, color, national origin, age, physical or mental disability, marital status, religion, creed, sex, political beliefs, genetic information, veteran’s, LGBTQ , vaccine status or whether a person has an immunity passport status. The Club does not tolerate discrimination or harassment because a person is married to or associates with any of these protected groups
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