Farmhouse Line Cook

Fair Oaks, IN

Reports to:   Sous Chef/Executive Chef

Position Summary:

Responsible for various assigned work stations within the kitchen, which include, but not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, steam kettle, char broiler, griddle, slicers, food processors, etc. The Cook will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the company standard recipes and presentation techniques, while maintaining all applicable state sanitation rules and regulations.

Duties & Responsibilities:

  • Deliver internal and external guest service the Fair Oaks Farms Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team members needs and questions.
  • Responsible for learning and being familiar with all Fair Oaks Farm’s operations, and for being able to answer general questions regarding the property.
  • If working with the public anticipate the guests’ needs and respond appropriately with a sense of urgency.
  • Read food orders from computer printouts, and prepare food items, according to established menu plans.
  • Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
  • Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
  • Ensure work procedures, quality standards and menu specifications are adhered to.
  • In an open kitchen, you are always in view of the guest. Ensure your adherence to company polices and standards.
  • Coordinate and communicate on orders with dining room staff.
  • Prepare all food items accurately in a timely manner.
  • Complete all assigned prep items as written on prep sheet.
  • Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
  • Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
  • Consistent attendance at company/restaurant training programs as they are scheduled.
  • Complete opening, closing and other side duties as assigned by Chefs and Management.
  • Be in constant communication with Chefs and Management.
  • Pass all tests given including the training to retain the knowledge needed to be an effective team member.
  • Possess the ability to work harmoniously with co-workers.
  • Perform all job functions in conjunction with the guidelines described in the FOF Employee Handbook to ensure consistent execution of company and department standards.
  • Perform all duties as assigned by management.

Job Requirements:

  • Must be able to communicate clearly and effectively.
  • Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must be able to work in a standing position for long periods of time.
  • Must have exceptional hygiene and grooming habits. While conforming to the FOF Uniform Policy
  • Require reading and math skills for recipes and measurements.
  • Must be at least 18 years of age.
  • Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
  • Demonstrated understanding and knowledge of the application of sanitation procedures.
  • Must successfully pass background check.


  • At least one (1) year experience directly related to the accountability specified.
  • Must successfully pass background check.
  • Must have food handlers permit.