Prep Cook / Line Cook

Key Responsibilities:

• Prepare ingredients, sauces, proteins, vegetables, garnishes, and other menu components according to recipes and prep lists.
• Set up, stock, and maintain assigned stations before and during service.
• Cook and plate menu items according to Magnolia & Marlin recipes, standards, and presentation expectations.
• Follow proper food handling, labeling, dating, storage, rotation, and sanitation procedures.
• Communicate product needs, shortages, quality concerns, ticket timing issues, and equipment concerns to kitchen leadership.
• Maintain a clean, organized, and safe work area throughout the shift.
• Assist with opening, closing, prep, breakdown, and cleaning responsibilities.
• Work cooperatively with chefs, cooks, dish staff, expo, and front-of-house team members to support smooth service.

Qualifications:

• Previous restaurant kitchen, prep cook, or line cook experience preferred.
• Basic knife skills and ability to follow recipes, instructions, and kitchen procedures.
• Ability to work with urgency while maintaining quality, consistency, and cleanliness.
• Strong attention to detail, dependability, and willingness to learn.
• Ability to work well as part of a team in a fast-paced kitchen environment.
• Seafood, Southern cuisine, scratch kitchen, or upscale casual dining experience is a plus.

Requirements:

• Must be available to work evenings, weekends, holidays, and peak service periods as scheduled.
• Must be able to stand for extended periods, bend, lift, carry, and work in hot and refrigerated kitchen areas.
• Must be able to lift up to 50 pounds as needed.
• Must comply with Magnolia & Marlin food safety, sanitation, appearance, attendance, and workplace policies.
• Food handler certification required prior to beginning work or by the date assigned by management, in accordance with company policy and applicable Virginia/Norfolk requirements.