Line Cook

Technically sound and team-oriented. You take pride in every plate that leaves this kitchen.

POSITION OVERVIEW

Line Cooks at Tupelo Grille are expected to execute our menu at a consistently high level, maintain a clean and organized station, and contribute to a kitchen culture built on professionalism and mutual respect. We operate with a cross-trained team where every cook develops proficiency across multiple stations, with an understanding that peak service periods may have cooks anchored to a primary position. Whether you are on saute, grill, or cold side, the standard is the same: clean technique, proper seasoning, consistent execution.

Reports to: Chef / Kitchen Manager

CORE RESPONSIBILITIES

• Prepare and execute menu items to Tupelo's recipe and presentation standards, consistently and without shortcuts
• Maintain station cleanliness, organization, and mise en place throughout service
• Operate effectively across multiple stations as trained — cold side, saute, grill, and expo
• Complete all assigned prep work before service in a timely and accurate manner
• Communicate clearly and calmly with the expo and other line members during service
• Properly label, date, and store all food items in compliance with food safety standards
• Assist with deep cleaning and sanitation of the kitchen as part of closing duties
• Flag any supply shortages, equipment issues, or quality concerns to the chef immediately
• Receive and organize deliveries as directed, verifying accuracy and quality

QUALIFICATIONS

• Minimum 1 year of line cook experience in a full-service restaurant required
• Solid knife skills and foundational culinary technique
• Ability to work efficiently and maintain quality during high-volume service
• Current food handler certification or ability to obtain one within 30 days of hire
• Able to stand for extended periods, work in a hot kitchen environment, and lift up to 50 lbs

YOU'RE A GREAT FIT IF YOU

• You hold your station to a higher standard than anyone else would hold you to
• You communicate — you call out what you need and what you have
• You do not cut corners on prep or presentation even at the end of a long shift
• You are coachable and bring energy into the kitchen, not problems