Line Cook

Theodore Roosevelt Medora Foundation•Medora, ND

40d•$17 - $20•Onsite

About The Position

A Line Cook prepares and cooks menu items on their assigned station, following recipes and presentation standards to ensure food quality and consistency. Line cooks work collaboratively within a fast-paced kitchen environment, adhering to food safety regulations and supporting the executive chef and sous chef.

Requirements

Proficiency in various cooking methods (e.g., grilling, frying, sauteing)
Strong understanding of food safety and sanitation procedures
Ability to follow recipes and maintain consistency in food preparation
Basic written and verbal communication skills
Strong organizational skills
Accuracy and speed in executing tasks
Ability to be a team member
Ability to work effectively in a fast-paced, high-pressure environment
Reliable, on time, and ready for every shift
Physical stamina to stand for extended periods and lift heavy items
Follows directions and instructions
Keep a level head during times of stress
Provide outstanding guest service
High school diploma or equivalent required
Previous experience as a busser, washer, waiter, cook or relevant work experience
Able to work mornings, nights, weekends, and holidays
Must be able to troubleshoot and create solutions if needed
Must be fluent in English, bilingual a plus

Nice To Haves

Certificate in Culinary Arts preferred

Responsibilities

Set up and stock the assigned cooking station with all necessary supplies and food items before service begins
Perform various prep tasks, such as washing, chopping, mixing, and preparing sauces and other ingredients for dishes
Cook menu items to order, adhering strictly to standardized recipes, portion control, and the restaurant’s quality standards
Plate dishes attractively, ensuring they meet the establishment’s presentation specifications
Maintain a clean, organized, and sanitary workstation, equipment, and storage areas throughout the shift and at the end of the day
Monitor ingredients levels, restock the station as needed, and assist with inventory checks and food storage logs
Adhere to all food safety, sanitation, and hygiene standards set by TRMF and local regulations
Show up to work on time and prepared for the day (clean and in full uniform)
Maintain full knowledge of the menu and specials as they arise
Communicate with team if preparation of station is running low or behind so preparation can be made accordingly with both back of house and front of house team
Prep ingredients for future meal services as needed and make note of any inventory issues to Kitchen Manager
Correctly wrap, label and put products away at the completion of service
Assist with properly storing groceries upon delivery
Maintain focus on accuracy, presentation, cleanliness and timeliness while working
Report to management when supplies or product is running low or if there are any issues with equipment or utensils
Attend all scheduled meetings for department
Maintain good relationships with coworkers in both front of house and back of house operations
Participate in workplace safety meetings
Promote sales of events and services by providing all guests with enthusiastic and accurate information for these offerings
Interact and maintain positive relationships with guests, co-workers, and management consistent with TRMF values
Perform other related duties as required