Lead Line Cook — Relia's Banquet & Group Dining (2026 Season) at Nantahala Outdoor Center

Bryson City, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

22.0

Posted On

31 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Batch Cooking, Hot Holding, Cold Holding, Portion Control, Inventory Management, Team Leadership, Food Safety, Recipe Execution, Buffet Service, Plated Meals, Cost Control, Waste Minimization, Dietary Accommodations, Time Management, Ordering

Industry

Travel Arrangements

Description

For 53 years NOC has led the outdoor industry, taking more guests whitewater rafting and teaching more paddlers than any other outdoor recreation company. NOC also provides top-quality aerial and trail-based adventures, wilderness medicine as well as unmatched retail service, foodservice, lodging, and trip planning services. NOC career opportunities offer a rare combination of work in beautiful locations, a chance to grow skills and to share a passion for active outdoor recreation. JOB SUMMARY The Lead Line Cook is responsible for overseeing high-energy kitchen operations and delivering exceptional dining experiences for events ranging from 20 to 150 guests. This role leads hot line and banquet production, managing buffet-style service and occasional plated meals while coordinating prep, cooking, and service timelines. The ideal candidate thrives in a fast-paced, team-driven environment and is committed to maintaining the highest standards of food quality, consistency, and safety throughout every event. This position is seasonal from April 2026 to November 2026. KEY RESPONSIBILITIES * Plan, scale, and execute recipes for events serving 20 –150 guests. * Maintain food cost (COGS) within budgeted parameters by effectively ordering products, portion control, and minimizing waste. * Lead and motivate a small kitchen team; assign stations and manage prep lists. * Oversee batch cooking, hot holding, and rapid service during peak times. * Set up and break down banquet lines, chafers, and service stations. * Manage inventory, ordering, and event-day pars to prevent shortages. * Keep stations spotless and maintain accurate temperature logs. * Accommodate dietary needs (vegetarian, vegan, gluten-free, allergies). * Support other food outlets with batch cooking as needed. * Collaborate with Group Coordinators to ensure timely, high-quality meal service. REQUIREMENTS * 2+ years of experience in high-volume kitchens, catering, or banquet operations. * Proven leadership skills during peak service periods. * Current ServSafe Manager Certification. * Strong knowledge of food safety, batch cookery, and hot/cold holding techniques. * Ability to lift 40 lbs., stand for extended periods, and work evenings/weekends as needed. * Reliable transportation to event locations. PREFERRED QUALIFICATIONS * Experience with banquet or buffet service. * Familiarity with dietary accommodations. SCHEDULE & COMPENSATION * Status: Full-time or event-based (flexible) * Shifts: AM (6:00 AM – 3:00 PM) or PM (12:00 PM – 8:00 PM) * Pay: $18–$22 per hour, based on experience The above noted job description is not intended to describe, in detail, the multitude of tasks that may be assigned but rather to provide a general sense of the responsibilities and expectations of this position. As the nature of business demands change, so too may the essential functions of this position. Please note that as an employer with over 100 employees, NOC will be required to comply with any OSHA Vaccination and Testing Emergency Temporary Standard should that standard be enacted. The Nantahala Outdoor Center (NOC) is dedicated to the principles of equal employment opportunity in any and all terms, conditions or privileges of employment including hiring, promotions, termination, training and compensation. The NOC does not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, veteran status, sexual orientation, gender identity or expression, genetic condition or any other status protected by federal, state or local law, where applicable. Furthermore, the NOC is committed to a work environment free of discrimination and harassment through respecting and valuing the diversity among employees and all those with whom the NOC does business.

Responsibilities

The Lead Line Cook is responsible for overseeing high-energy kitchen operations for events ranging from 20 to 150 guests, leading hot line and banquet production, and managing buffet or plated meal service timelines. This role also involves planning and executing recipes, managing food costs, and leading the kitchen team through prep, cooking, and service.