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

31 Mar, 26

Salary

18.0

Posted On

31 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Line Cooking, Food Safety, High-Volume Production, Knife Skills, Organization, Teamwork, Buffet Service, Kitchen Equipment Operation, Inventory Management, Waste Reduction, Allergen Management, Batch Cooking, Service Coordination, Physical Stamina, Time Management, Communication

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 position supports banquet and group dining operations by preparing and executing high-volume meals for large events and services. This role is ideal for an experienced cook who thrives in a fast-paced, team-oriented kitchen and takes pride in delivering consistent, high-quality food. Working alongside a collaborative culinary team, Line Cooks help ensure smooth service for both AM and PM operations while upholding standards of efficiency, organization, and excellence in every dish. This is a seasonal position from April 2026 to November 2026. KEY RESPONSIBILITIES * Prepare and execute banquet menus, primarily buffet-style service. * Batch-cook proteins, sauces, and sides while maintaining proper hot/cold holding and food safety temperatures. * Set up and break down banquet lines efficiently. * Coordinate firing times with Chef or Lead Cook to meet service windows. * Follow ServSafe standards to manage allergens and cross-contact protocols. * Safely operate kitchen equipment such as combi ovens, convection ovens, and tilt skillets. * Assist with receiving deliveries, inventory rotation, and waste reduction. QUALIFICATIONS * 1+ year of line cook or catering/banquet experience (preferred). * Ability to handle high-volume production and fast plating. * Strong knife skills and organized station habits. * Knowledge of food safety practices (current Food Handler or ServSafe certification is a plus). * Physical ability to lift up to 50 lbs. and stand for 8–10 hours. * Availability for nights, weekends, and holidays. SCHEDULING & PAY * Hourly Rate: $14–$18 per hour depending on experience * Consistent event schedule with opportunities for growth and advancement. * Event-based shifts, Variable mornings and evenings. * AM and PM shifts available; weekend and holiday availability required. (AM Shift (6:00 AM – 3:00 PM) or PM Shift (12:00 PM – 8:00 PM)) 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 prepares and executes high-volume meals for banquet and group dining operations. They work with a culinary team to ensure smooth service and uphold food quality standards.