Line CookTechnically 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
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