Seasonal roles in Montana
Heartland is currently searching for candidates interested in taking on the following seasonal positions in Big Sky, MT for the same employer. A 3 bedroom/3 bathroom condo will be provided and shared by the staff members for the season which will span from Thanksgiving until Easter.

Housekeeper: Housekeeper is needed to provide full housekeeping in a 7 bedroom, 8 bathroom home located in the Yellowstone Club. The candidate must be a professional and experienced working in a fine home and be able to demonstrate skills in all aspects of common household cleaning. The ideal candidate is meticulous with green/organic cleaning and is available to assist when the client entertains. It is also important to have excellent organizational skills, takes pride in their work, is dedicated, detail oriented, self-directed, and conscientious.

The candidate must take initiative, practice professional boundaries, and have the ability to anticipate the needs of their employer. The candidate must be honest, and possess the highest-level integrity, as these characteristics are of utmost importance.

This role could turn into a long-term position if the housekeeper is willing to travel and live in New York for the rest of the year.

Chef: Seasonal chef needed to entertain guest and family while in Montana for extended periods of time and short visits. This year the schedule will be a bit different than in previous years and Heartland is still gathering information on the potential schedule.

Candidates should be willing to be flexible to see to the needs of the family while in residence. Expect to prepare breakfast, lunch and dinner for up to 15 people at a time. Will be asked to submit menu plans ahead of time for approval and then will be responsible for grocery shopping and meal preparation. Should have the ability to prepare restaurant style plating and presentation as well as the ability to time different meals to be completed at the same time depending upon likes/dislikes or dietary restrictions of guests. The clients are open on the menu but do not enjoy fish or seafood. Would prefer in-season, organic, high-quality cuisine.

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