Line Cook

Theodore Roosevelt Medora Foundation

A Line Cook has the primary responsibility of preparing and serving food to our guests according to recipes, presentation guidelines, service time standards and safety and sanitation standards. A Line Cook should maintain full knowledge of their assigned restaurants regular menus and specials as they arise. 

Supervisory Responsibilities 

• None 

Duties/Responsibilities

• 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
• Follow safe and sanitary food handling procedures 
• Prepare necessary ingredient for service based on recipes
• Assist team with set-up of station before service begins in order to ensure products are on the line at all times and available for use during service 
• 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 
• Assemble dishes as ordered and ensure proper presentation of food is sent out to customer 
• 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
• Responsible for cleaning work station and equipment at the end of shift as well as assisting with the overall cleanliness of the kitchen 
• Assist with properly storing groceries upon delivery 
• Assist with organizing and cleaning the kitchen, storage areas and coolers when assigned 
• 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 

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 environment  

Position Type/Expected Hours of Work

This is a full-time position. Days and hours of work are Sunday through Saturday. Shifts vary based on business needs and the needs of the customer. This position regularly requires long hours, holiday and weekend work.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 

Required Skills/Abilities

• Previous cooking experience is required 
• Previous restaurant experience is required 
• Knowledge of food safety requirements for cooking and storage 
• Ability to multi-task and work under time constraints 
• Must be a team player
• Keep level headed during times of stress 

Required Education and Experience

• High school diploma or equivalent required.

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.