Head Line Cook/Kitchen Lead - Now Hiring

Head Line Cook / Kitchen Lead

Clarksdale, MS

Full-Time 

About the Role - We are seeking a sharp, high-energy Head Line Cook to lead our kitchen execution and manage daily line operations. If you love the rush of a busy service, take pride in plate presentation, and know how to keep a kitchen crew motivated and organized, this is your next step. 

Unlike traditional chef roles, you will not be stuck behind a computer doing paperwork. Ownership handles all menu planning, food costing, inventory, and ordering. Your sole focus is leading by example on the line, maintaining food quality, and ensuring ticket times stay fast and consistent. 

What You Will Do:

Lead the Line -  Run the pass, expedite tickets, and cook on the line during  service hours to ensure every dish meets our standards.

Manage Daily Prep - Oversee the remaining kitchen staff to ensure daily prep lists are completed accurately and stations are fully stocked.

Maintain Standards: -  Enforce strict kitchen cleanliness, food safety protocols, and health department standards.

Train and Coach - Support and guide junior line cooks, helping them improve their speed, technique, and consistency.

What We Are Looking For

Experience: Minimum of 2–3 years of experience as a lead line cook or shift supervisor in a high-volume kitchen.

Leadership: A calm, level-headed communicator who can direct a team during a chaotic Friday night rush.

Reliability - A rock-solid work ethic with a history of excellent attendance.

Skills: Strong knife skills, a deep understanding of food safety, and the ability to multitask under pressure.

What We Offer

* Competitive hourly pay / salary (based on experience).

* A structured, organized kitchen with clear systems already in place.

* No administrative burnout—focus purely on cooking and leading your team.

* Commuter/gas stipend negotiable for qualified candidates traveling from surrounding areas (e.g., Cleveland, MS).

Required qualifications:

• Legally authorized to work in the United States

Preferred qualifications:

• 3+ years of experience in the food & restaurant industry
• 20 years or older
• Food Service license/certification: ServSafe Food Handler Certification
• Restaurant back of house skills: grill station
• Restaurant back of house skills: expediting
• Restaurant back of house skills: Seafood preparation
• Restaurant back of house skills: steak preparation
• Restaurant back of house skills: safe food handling