Line Cook

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 documentation asrequired. 
• Store food and leftovers according to established safety and quality standards. 
• Support daily kitchen operations, including inventory monitoring,assistingwith 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 asappropriate. 
• Participate in team meetings, improvement initiatives, or projects aimed at enhancing service quality, efficiency, and collaboration. 
• Assistfellow café and catering team members as needed during peak periods or high-volume events to ensure smooth service,timelyorder fulfillment, and a positive guest experience. 

 Skills & Experience

• 2+ years of professional kitchen or line cook experience, preferably in a high-volume café, restaurant, hospitality, or culinary environment.
• Previous experience in a lead cook, senior line cook, or similar role is preferred.
• Culinary education, certification, or equivalent professional training is a plus.
• Demonstrated proficiency across multiple cooking stations and with a variety of cooking techniques, including grilling, sautéing, roasting, frying, broiling, and other methods as required.
• Ability to independently manage the back of house from preparation through service while maintaining consistent quality, timing, portioning, and presentation.
• Strong knowledge of food safety, sanitation, proper food handling, temperature control, labeling, dating, storage, and allergen awareness.
• Ability to prioritize tasks, manage multiple orders, and maintain quality and efficiency during high-volume service periods.
• Demonstrated ability to troubleshoot kitchen and service issues, make sound decisions, and adapt quickly with minimal supervision.
• Ability to read, follow, and execute recipes and production standards while understanding how to make appropriate adjustments within established guidelines.
• Strong organizational skills and the ability to anticipate prep and production needs to support smooth kitchen operations.
• Ability to support opening and closing procedures and maintain a clean, organized, and fully stocked station.
• Demonstrated ability to work collaboratively with front-of-house team members and communicate effectively during busy service.
• Ability and willingness to coach, train, and support less experienced kitchen team members.
• Dependable, flexible, and able to work independently while contributing positively to a team environment.

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: Full-time or Part-Time schedules available
• Required to work hours and shifts which may include early mornings, late nights, weekends, and bank holidays.