Line Cook

Theodore Roosevelt Presidential Library Foundation•Medora, ND

6h•Onsite

About The Position

As a member of the café’s small kitchen team, you will support both prep and line cook duties. In this role, you are an important representative not only of the Theodore Roosevelt Presidential Library, but also of the food medicine movement. Our goal is to provide a moment of nourishment that leaves a lasting impression on visitors to Medora while honoring and promoting Indigenous food traditions and the values and lifestyle exemplified by Theodore Roosevelt. The café operates within an environment centered on learning, exploration, and reciprocity. Employees are encouraged to cross-train and gain exposure to other departments, supporting a collaborative and educational workplace. In return for your contributions, the organization is committed to fair compensation and meaningful investment in employee growth and success.

Requirements

Must be able to repetitively lift 50 lbs and work standing for 8 hours.
Occasionally required to work outdoors.
Will be working in temperatures of high heat/kitchen environments.
Location: Medora, ND
Employment Type: Part-Time, Seasonal
Season: Peak visitor season (approximately May through September)
Flexible Hours: 15–25 hours per week; required to work hours and shifts which may include early mornings, late nights, weekends, and bank holidays.

Nice To Haves

Communication Skills: Good communication is important in a restaurant. Staff should speak clearly with customers and coworkers, make sure orders are correct, and listen carefully to any concerns.
Customer Service Excellence: Give great service by helping customers, fixing problems, and making sure they have a good experience.
Teamwork and Collaboration: Getting along and working together is important in a busy restaurant. Staff need to respect each other, talk clearly, and help each other serve customers well.
Time Management: Staff need to organize their work, handle several orders at once, and make sure customers get their food quickly.
Adaptability: The restaurant is always changing, so staff need to adjust quickly to things like busy times or new items. Being flexible helps reduce stress and keep service good.
Attention to Detail: Carefully preparing and presenting food helps meet health rules and makes the dining experience better. Noticing little things sets great service apart from good service.
Problem-Solving Skills: Being able to think quickly and handle unexpected issues, like customer complaints or running out of supplies, helps keep service running smoothly
Culinary Skills: Kitchen staff need to know how to cook well and follow food safety rules to make sure meals taste good and are safe to eat.

Responsibilities

Prepare and serve hot and cold meals in accordance with established recipes, plating standards, and café concept, ensuring consistency, quality, and presentation.
Execute food production tasks including ingredient preparation (slicing, chopping, mixing, seasoning), cooking (grilling, sautéing, roasting, frying, broiling), and proper assembly and plating of meals.
Place, coordinate, and expedite food orders to ensure timely and accurate service.
Maintain a clean, organized, and sanitary kitchen environment in compliance with food safety, sanitation, and health regulations, including proper temperature controls, labeling, dating, rotation, and HACCP documentation as required.
Store food and leftovers according to established safety and quality standards.
Support daily kitchen operations, including inventory monitoring, assisting with food supply orders, and receiving deliveries.
Collaborate with the supervisor on daily, holiday, and themed menus; contribute ideas within established guidelines, with creativity encouraged.
Ensure continuity of kitchen operations in the absence of the supervisor by maintaining service standards and workflow.
Complete daily and weekly cleanings, including dishwashing and pot washing, and maintain cleanliness of all equipment, food storage, and work areas.
Assist with onboarding and orienting new employees to kitchen procedures, equipment, and safety standards.
Provide courteous, patient service to café guests; listen to and address basic concerns or feedback, escalating more complex issues to the supervisor as appropriate.
Participate in team meetings, improvement initiatives, or projects aimed at enhancing service quality, efficiency, and collaboration.
Assist fellow café and catering team members as needed during peak periods or high-volume events to ensure smooth service, timely order fulfillment, and a positive guest experience.