Job Title: Line Cook

Department: Culinary

Reports To: Executive Chef

FLSA Status: Non-Exempt 

Effective Date: October 2026

 

White Oak conserves and sustains some of the earth's rarest wild animals through innovative training, research, education, and conservation breeding programs that contribute to the survival of wildlife in nature.  The conservation programs span 600 acres along the St. Mary’s River in northeast Florida, surrounded by 22,000 acres of mixed forest and wetlands that make up the beautiful White Oak property.  Founded in 1982, White Oak leads professional efforts to improve veterinary care, develop holistic animal management techniques, and better understand the biology of critically endangered species by providing excellent care and managing conservation programs for over 30 species of imperiled wildlife in large, naturalistic habitats. 

 

White Oak Mission:
Saving endangered wildlife and habitats through sustainable populations, expanding education initiatives, and responsible land stewardship.

 

Job Summary:
The Line Cook is responsible for the preparation of high-quality food/baked items in a timely, efficient, sanitary and consistent manner. Must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

 

Essential Duties:
• Responsible for the daily preparation of food items and baked items as directed in a sanitary and timely manner according to guidelines.
• Follows recipes, portion controls and presentation specifications as set by Executive Chef.
• Assists with the restocking of items as needed throughout shift.
• Ensure quality and safely of food by performing standard and any additional sanitary measures including sweeping floors, cleaning of surfaces as well as proper covering and storage of food items according to standards and procedures.
• Stay productive at all times and prepare food/baked items for our future needs as time allows.
• Assists with the cleaning and organization of the walk-in coolers and our storage areas, to include organizing the small-wares.
• Assists in the preparation of dishes for guests with food allergies or intolerances.
• Work at an efficient and consistent pace.
• Perform other duties as required.

 

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job.  They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

 

Education and Work Experience Requirements:  

•    Must have high school diploma or GED equivalent.
•    Minimum of six months cooking experience in a commercial kitchen required.

 

Knowledge/Skills/Abilities:
•    Highly effective team-work skills.
•    Highly effective communication skills.
•    The ability to work a flexible schedule.
•    Attention to detail in all areas.
•    Strong time management skills and multi-tasking skills.
•    The ability to prioritize tasks with minimal supervision.

Physical Requirements, Hazards, and Special Working Conditions:
•    Standing and walking for extended periods of time.
•    Occasional bending, kneeling, or crouching.
•    Reaching overhead, above the shoulders and horizontally.
•    Lifting, carrying, pushing, and pulling object(s) weighing up to 50 pounds. 
•    Indoor/outdoor environment subject to changing conditions and temperatures exceeding 90 degrees at times.