Nantahala Outdoor Center

River's End - Restaurant Cook

US-NC-Bryson City
Job ID
2016-1020
Category
Food & Beverage/ Hospitality
Job Classification
Seasonal

Overview

Job Title: Restaurant Cook

Position reports to: Back of House Manager

Job Location: Wesser

 

For 40+ years NOC has lead 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 providing unmatched retail service, food service, lodging and trip planning services. Behind NOC's rapid growth is our staff’s commitment to our five core values: lead by example, service before self, do the right thing, work hard/play hard and make it happen. These core values unite a community of leaders and pioneers in an exciting, fun and always changing work environment.

 

NOC career opportunities offer prospects rare opportunities to work in beautiful locations, to grow their skills and to share a passion for active outdoor recreation. Ideal candidates are leaders in the work place that wish to join a unique, values-driven organization. They aspire to excellence in their fields and disciplines and they demonstrate a commitment to the service of others. Above all, they want to provide visitors with unforgettable experiences in the great outdoors. If this sounds like you, we hope you'll apply to join the NOC team.

 

Job Summary: 

 

Cooks for the Nantahala Outdoor Center may work at one of three restaurant locations on the NOC main campus: River’s End Restaurant, Big Wesser BBQ, and Relia’s Garden Restaurant. In some cases, cooks may be able to work at multiple restaurants, or cross-train to work in other NOC departments as well. All cook applicants must be at least 18 years of age. 

Responsibilities

  • Preparing and plating menu items and specials in a fast-paced environment
  • Ensuring that ingredients and food preparation are consistent with guest special needs and/or requests
  • Maintaining cleanliness of the kitchen
  • Following established recipes and production methods
  • Maintaining food quality and consistency
  • Assisting other members of the Food and Beverage team as needed
  • Training across all necessary stations for kitchen function

Qualifications

 

Applicants for a cook position at NOC should have a strong understanding of the following: safe food handling, health code standards, and restaurant cleanliness. Applicants must function as a team player, take direction and work efficiently toward set goals. They must have a thorough understanding of the flow of restaurant operations. All areas of kitchen operations are the responsibility of all kitchen employees on an as needed basis. Applicants must be comfortable working on their feet for as long as eight-hour shifts. 

 

NOC Food and Beverage operations primarily hire seasonally for the summer months, with occasional need for shoulder season or year-round employees.

 

 

Preferred Education and Experience:

 

ServSafe certification preferred but not required.

 

 

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.




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.

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