Line Cook

There’s no organization quite like the Theodore Roosevelt Medora Foundation (TRMF). We’re a premiere tourism operation—and we’re a 501c(3) non-profit. We welcome hundreds of thousands of guests to an exciting, diverse lineup of entertainment, historical, and educational attractions—and we work tirelessly to connect people to Medora for positive life changing experiences.

TRMF was established in 1986—but our story begins before that.

In 1962, nationally-renowned businessman Harold Schafer took an interest in a historic old town named Medora. He loved its history, its striking location, and its potential to inspire others. So he began revitalizing the old town: he restored a historic hotel, brought the Medora Musical to town, and so much more.

It was 1986 when the Schafer family, with Harold ready to retire from business, donated all they’d created in Medora to establish the non-profit Theodore Roosevelt Medora Foundation.

In the years since, we’ve grown from a staff of a handful of folks to more than 50 full-time employees, with hundreds more seasonal workers and over 650 volunteers. We’ve awarded hundreds of thousands of dollars’ worth of scholarships to our staff. The Medora Musical has earned the attention of The New York Times. And we’ve earned a reputation as the #1 tourism and hospitality provider in North Dakota.

We are a team of people who draw inspiration from Medora. We deeply respect this place, and the people we meet here. We deliver excellence in hospitality. We work with creativity and integrity. We’re a family that values family.

We are the Theodore Roosevelt Medora Foundation.

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.

• 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.

• None.

• Proficiency in various cooking methods (e.g., grilling, frying, sautéing).
• Strong understanding of food safety and sanitation procedures.
• Ability to…