Career

The Cashier at Magnolia Grille ensures each guest leaves with a seamless, friendly experience. This role is responsible for processing payments accurately, handling guest inquiries, and maintaining an organized front counter. A great Cashier combines efficiency with genuine hospitality, making sure every guest feels valued from the first “hello” to the final “thank you.”

The Dishwasher/Busser is the backbone of Magnolia Grille’s operations, keeping the kitchen and dining room running smoothly. This role is responsible for maintaining clean dishes, utensils, and work areas while also supporting front-of-house staff by clearing and resetting tables. A great Dishwasher/Busser takes pride in creating a clean, welcoming environment that allows our team to deliver the very best in Southern hospitality.

The Events Chef supports Magnolia Grille during special events, private functions, and catering opportunities. This role is responsible for preparing and executing event-specific menus with precision, speed, and creativity. The Events Chef ensures that every guest experience — whether it’s a banquet, celebration, or catered gathering — reflects the tradition, quality, and Southern hospitality Magnolia Grille is known for.

The Events Server supports Magnolia Grille during private events, banquets, and catered functions. This role is responsible for providing attentive, professional service to guests while ensuring seamless execution of event dining. The ideal candidate is polished, flexible, and committed to delivering the Southern hospitality that defines Magnolia Grille.

The Executive Chef is the culinary leader of Magnolia Grille, responsible for creating exceptional dining experiences that embody Southern hospitality. This role oversees all kitchen operations, from menu development and food preparation to staff leadership and cost control. The Executive Chef ensures that every dish served is fresh, flavorful, and reflective of our commitment to tradition, quality, and genuine service.

The Grill Cook plays a key role at Magnolia Grille, preparing high-quality grilled dishes that showcase our commitment to flavor, tradition, and true Southern hospitality. This role is responsible for operating the grill station, ensuring consistency and accuracy in every order, and maintaining a clean and efficient work environment.

The Host/Hostess is the first point of contact at Magnolia Grille, setting the tone for each guest’s dining experience. This role is responsible for greeting and seating guests with warmth and professionalism, managing reservations and waitlists, and assisting in creating a smooth flow between the dining room and the kitchen. The ideal candidate brings a friendly, polished demeanor and embodies the Southern hospitality that defines Magnolia Grille.

The Back of House Manager is responsible for overseeing all kitchen operations to ensure efficiency, consistency, and excellence in every plate that leaves the line. Working closely with the Executive Chef, this role manages kitchen staff, maintains high standards of food safety and cleanliness, and keeps operations running on time and on budget. The BOH Manager is the glue between the culinary vision and day-to-day execution, ensuring Southern hospitality shines from the first prep to the final plate.

The Salad Bar Prep is responsible for preparing, stocking, and maintaining Magnolia Grille’s salad bar to ensure it is fresh, appealing, and fully stocked at all times. This role focuses on quality, presentation, and cleanliness, helping create a dining experience that reflects our commitment to Southern hospitality and attention to detail.

The Sauté Cook is a vital member of the Magnolia Grille kitchen team, responsible for preparing dishes on the sauté station with precision, speed, and consistency. This role requires a sharp eye for timing, flavor, and presentation, ensuring every plate reflects the quality and Southern hospitality Magnolia Grille is known for.