Line Cook: Craft Fresh Plates in a Fast-Paced Kitchen

Medora; North Dakota; On-site; USD 16,531 - 24,796; Full time

Job summary

Medora in North Dakota is seeking a Line Cook to prepare menu items at their station, following recipes and presentation standards in a fast-paced kitchen. You will work with a collaborative team to maintain quality, hygiene, and timely service, while adhering to safety regulations and TRMF standards.

This role requires a willingness to work mornings, nights, weekends, and holidays, and to stay organized under pressure while maintaining high standards of food preparation and presentation.

Qualifications

• 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 fluent in English, bilingual a plus.

Responsibilities

• Set up and stock the assigned cooking station with all necessary supplies and food items before service begins.
• Perform prep tasks such as washing, chopping, mixing, and preparing sauces and other ingredients.
• Cook menu items to order, adhering to standardized recipes and quality standards.
• Plate dishes attractively, ensuring they meet presentation specifications.
• Maintain a clean, organized, and sanitary workstation throughout the shift and at day end.
• Monitor ingredient levels, restock as needed, and assist with inventory checks.
• Adhere to food safety, sanitation, and hygiene standards.
• Communicate with team if preparation is running low or behind to adjust with BOH/FOH teams.

Skills

Proficiency in cooking methods

Food safety knowledge

Follow recipes precisely

Communication skills

Team player

Physical stamina

Education

High school diploma or equivalent

Culinary Arts certificate

Job description

Medora in North Dakota is seeking a Line Cook to prepare menu items at their station, following recipes and presentation standards in a fast-paced kitchen. You will work with a collaborative team to maintain quality, hygiene, and timely service, while adhering to safety regulations and TRMF standards.

This role requires a willingness to work mornings, nights, weekends, and holidays, and to stay organized under pressure while maintaining high standards of food preparation and presentation.