JOB DESCRIPTION JOB TITLE: Line Cook / Kitchen Prep DEPARTMENT: F&B Kitchen REPORTS TO: Marina General Manager ("GM") SEASONAL POSITION: May – September Pay is Hourly plus tips and end of season bonus of $250 if contract completed. Free Boat rentals. Job Summary: The Line Cook / Kitchen Prep team member is responsible for preparing, cooking, and assembling ingredients and dishes in a timely and accurate manner. Working in a waterfront marina restaurant, this position plays a key role in both prepping ingredients before service and cooking menu items during service. The ideal candidate is dependable, detail-oriented, and capable of maintaining high standards in a fast-paced, customer-driven environment. ________________________________________ Key Responsibilities: • Prepare ingredients by washing, chopping, and measuring food items according to recipes • Set up and stock line stations with necessary ingredients, equipment, and supplies • Cook and assemble dishes during service on grill, sauté, fry, or other kitchen stations • Ensure proper portion control, presentation, and temperature of all menu items • Maintain cleanliness and organization of prep areas, kitchen stations, and storage spaces • Follow proper food handling and sanitation practices in compliance with health regulations • Label and date food items, monitor inventory levels, and notify management of shortages or spoilage • Assist with receiving deliveries and proper food storage • Work closely with other kitchen staff and servers to ensure timely and accurate food service • Assist with closing duties, including cleaning surfaces, storing food, and restocking supplies ________________________________________ Qualifications: • Prior experience as a line cook or prep cook in a commercial kitchen preferred • Knowledge of basic cooking techniques and kitchen equipment operation • Strong attention to cleanliness, organization, and food safety standards • Ability to follow recipes and instructions accurately • Team-oriented with strong communication and time management skills • Must be able to stand for long periods and lift up to 40 lbs • ServSafe or local food handler certification (or willingness to obtain) preferred • Ability to work in a fast-paced, high-volume environment, especially during peak marina season ________________________________________ Work Environment: • Waterfront marina restaurant with indoor and possibly outdoor kitchen service • Exposure to heat, humidity, and outdoor weather conditions during peak boating season • Fast-paced, guest-focused environment with seasonal fluctuations in volume • Collaborative kitchen team working in a high-energy setting
Southern Marinas is a premier owner/operator of properties strategically located across the United States. Our seasoned leadership team has more than 75 years of combined experience and specializes in marina acquisition and management. Our philosophy is to extend a warm welcome and gracious hospitality across all touchpoints of the customer experience. Our success has been a result of our ability to deliver what we promise, exceed expectations, and surprise our members and customers with extra care and support. The key to this success rests with our associates, therefore, we continually strive to create a culture where our team members feel valued and are encouraged to develop their skills both personally and professionally.
