Whether you desire a job for the season or to work year-round- we are the place for you! Lake Burton Grill & Bowline Takeaway & Bar has been reimagined in the LaPrade’s Marina. We have spots for part time, full time, seasonal and year-round hourly roles AND we offer insurance. We have partnered with Legacy Ventures Restaurants(LVR) who are a division of the Atlanta based company Legacy Ventures. www.lvmgt.com LVR members are first and foremost Restaurateurs! Our leaders have a combined 305 years of restaurant experience! We are dedicated to providing Lake Burton Grill’s team the support and leadership needed to create spectacular team member AND guest experiences. We want our team members to get the most memorable employment experience and be the employer of choice in Clarkesville!

We have 2 outlets Lake Burton Grill featuring classic fine American fare along with an extensive wine list where the Bowline Takeaway and Bar will offer various grab-and-go options, including Shrimp by the half pound, Fish Tacos, Burgers and Signature Cocktails. We will be open 7 days a week during season for both lunch and dinner.

Our Team Members Receive:

• Above Industry standard pay for all positions


• Medical, Dental, Vision Insurance available for all Team Members


• Free online mental health visit portal


• Paid vacation for full time year round BOH/Key Employee staff


• Growth Opportunities to those that want to move up in the ranks in all departments - we LOVE to promote from within


• 401k with company match for ALL Team Members (We match up to 4% of your income with NO Vesting schedule!)


• Family feel with corporate support structure

Position Summary: A Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. Line Cooks also monitor portions, manage inventories and maintains a sanitary kitchen work area.

Reports to: Kitchen Manager

Job Tasks

• Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.


• Prepare food as directed.


• Season and cook food according to recipes


• Appropriate presentation and quality of dishes.


• Inventory and properly store, date and rotate food items.


• Organize food storage and kitchen equipment.


• Consult with supervisory staff to plan prep, taking into consideration factors such as costs and special event needs.