Line Cook
Honest cooking, made carefully, sent out right.
The kitchen at Maisie’s is where the reputation for food gets earned. Honest cooking, made carefully, sent out right. We’re not trying to be something we’re not — but we’re not cutting corners, either. The menu is straightforward on purpose. Executing it well is not.
We’re hiring seasoned line cooks who know how to move in a high-volume kitchen, take pride in consistency, and don’t need a supervisor watching over every plate.
The RoleWhat the Work Looks Like
You’ll work a station — or rotate across stations — in a fast-paced, full-service kitchen. The menu leans on scratch preparation: stocks, sauces, and components made in-house. Volume is real, especially on weekends. The standard doesn’t move with the ticket count.
- Execute your station accurately and consistently through service — every plate, every time
- Handle high-volume shifts without losing quality or composure
- Prep to standard: mise en place done right, done on time
- Work clean — your station, your habits, your end-of-shift
- Communicate clearly with the team — expo, fellow cooks, and the pass
- Follow food safety and sanitation standards without being reminded
- Support the kitchen team before and after service, not just during
What You Bring
We’re not starting from scratch with you. You know the job.
- Minimum 2 years on a line in a full-service, high-volume kitchen
- Solid knife skills and fundamental technique — scratch cooking is part of the program
- The ability to hold a station when it gets loud and the tickets keep coming
- A clean, organized approach to prep and service
- Food handler certification or willingness to complete before your first shift
- Legal authorization to work in the United States
We Take Care of the People
Who Take Care of the Brae
- Competitive hourly wage
- Flexible scheduling — full-time and part-time positions available
- Employee meal benefit
- A kitchen that runs with respect — for the food, and for the people making it
A Note on Culture
Maisie’s Green Brae exists because Tega Cay deserved a real gathering place. Good food is part of how we deliver on that. Not food that performs — food that’s made well and means something to the people eating it.
The kitchen here runs on competence and mutual respect. We don’t tolerate a culture of tearing people down, and we don’t need it to do good work. If you’re a strong cook who wants to be part of something worth showing up for, we want to hear from you.
Come Find Out What It’s Like
to Work Somewhere That Means Something
Send your resume and contact information to maisie@mgb-llc.co to apply. No formal cover letter required — just tell us who you are and where you’ve worked.