Line Cook at Theodore Roosevelt Medora Foundation

Medora, North Dakota, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

20.0

Posted On

10 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Grilling, Frying, Sauteing, Food Safety, Sanitation Procedures, Recipe Adherence, Portion Control, Plating, Inventory Management, Communication, Organization, Time Management, Teamwork, Guest Service, Physical Stamina, English Fluency

Industry

Hospitality

Description

Description Summary/Objective 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. Duties/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 Supervisory Responsibilities None Requirements Required Skills/Abilities 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 Required Education and Experience High school diploma or equivalent required Previous experience as a busser, washer, waiter, cook or relevant work experience Certificate in Culinary Arts preferred 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 Work Environment This position is generally in an indoor setting, but extreme temperatures may be reached as kitchens can see an increase in temperature especially around ovens, stoves and dish pits. Must be able to work in extreme hot environments Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses Significant walking or standing in the same position for long periods of time (up to 8 hours) Ability to reach, bend, stop, push and/or pull, and frequently lift up to 50 pounds While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, bend, stoop and stretch; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must be able to work long hours and available for evenings, holidays, and weekends as needed. AAP/EEO Statement It is the policy of TRMF to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, TRMF will provide reasonable accommodations for qualified individuals with disabilities.

Responsibilities

Prepares and cooks menu items at assigned stations while adhering to standardized recipes and presentation standards. Maintains a clean, sanitary workstation and collaborates with the kitchen team to ensure food quality and consistency.