Line Cook - Big Wesser Riverside Pub (2026 Season) at Nantahala Outdoor Center

Bryson City, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-Volume Cooking, Station Organization, Recipe Execution, Food Safety, Knife Skills, Cooking Techniques, Team Support, Prep Work, Portioning, Temperature Control, Waste Reduction, Equipment Operation, FIFO Rotation, Calm Under Pressure, Multi-Tasking

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 Line Cook is responsible for preparing high quality dishes in a fast-paced, high-volume kitchen. This role is ideal for cooks who excel under pressure, maintain strong station organization, and deliver consistent, well-executed food during busy services. Working as part of a tight, efficient Team. Line Cooks ensure smooth service by following recipes, maintaining standards, and supporting overall kitchen operations. This position is full-time from April to November 2026. KEY RESPONSIBILITIES * Prepare and cook menu items according to standardized recipes and chef directions. * Maintain a clean, organized, and fully stocked station before, during, and after service. * Execute dishes quickly and accurately during peak rush periods. * Coordinate timing with other cooks and expeditors to ensure efficient ticket flow. * Follow all food safety procedures, including proper storage, labeling, and temperature control. * Operate kitchen equipment safely, including flattops, grills, ovens, and slicers. * Assist with prep work, portioning, and daily station setup. * Practice proper FIFO rotation and help reduce waste. * Support team members as needed to maintain smooth kitchen operations. QUALIFICATIONS * 1+ year of high-volume line cook experience (preferred). * Ability to handle multiple tickets at once and stay calm under pressure. * Strong knife skills and consistent cooking techniques. * Knowledge of food safety standards; Food Handler or ServSafe certification is a plus. * Ability to lift up to 50 lbs. and stand for long periods. * Flexibility to work nights, weekends, and holidays. 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 Line Cook is responsible for preparing high-quality dishes in a fast-paced kitchen while ensuring smooth service by following recipes and maintaining kitchen standards. They must coordinate with other cooks and support overall kitchen operations.