BOH Staff / Cook Tupelo Grille - 4.0 Whitefish, MT Job Details 4 days ago Qualifications Kitchen knives Full Job Description 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