Nantahala Outdoor Center

  • Assistant Kitchen Manager

    Job Locations US-NC-Bryson City
    Job ID
    Food & Beverage/ Hospitality
    Job Classification
    Year Round
  • Overview


    For 40+ 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 providing unmatched retail service, food service, lodging, and trip planning services. Behind NOC's rapid growth are 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:


    The Assistant Kitchen Manager is a full-time position and reports to the Kitchen Manager. In this role, you will be expected to exemplify NOC's core values in your daily work and be a leader in the kitchen. You will work primarily out of our River's End restaurant, and if needed will provide support to our other two restaurants on-site. 


    • Assist in overseeing product quality in designated restaurants
    • Help hire and train kitchen staff
    • Help oversee purchases
    • Assist in scheduling for back of house, and help report on schedule compliance
    • Coach and guide all members of the team, putting in place proper orientation training and ongoing training and development
    • Provide input to Kitchen Manager on performance for staff reviews
    • Help develop new items and menus to meet the requirements of our guests
    • Manage preparation and presentation of food products to ensure quality at all times
    • Manage BOH flow control for designated restaurants
    • Implement procedures to minimize waste and over-production
    • Collect information to help evaluate, review and control food costs
    • Assist with inventory counts
    • Help direct and coordinate all daily activities of kitchens
    • Assist in recruitment and interviewing of new staff members
    • Manage relationships with suppliers
    • Monitor proper levels of food are supplied to designated locations
    • Maintain highest standards of food hygiene and adherence with all health and safety standards
    • Report and take appropriate action to correct any health or safety hazard or concern
    • Ensure proper storage of food items, maintain proper organization of food storage areas and product rotation utilizing, but not limited to, labeling with production and receiving dates
    • Attend food service meetings to ensure good communication when necessary
    • Maintain and report all equipment problems to Manager
    • Take a leadership role that supports the management team
    • Other duties as assigned



    • Strong customer service orientation
    • Strong verbal and written communication skills
    • Ability to manage a high paced environment
    • Organizational and problem solving skills
    • Absolute discretion with issues of confidentiality
    • Must be a strong team player
    • Previous experience managing staff
    • Knowledge of food production and cost controls


    Preferred Education and Experience:

    • High school diploma required / college degree preferred
    • Minimum 1 years experience in restaurant supervisory position
    • Minimum 3 years experience in restaurant BOH position


    Tools, Equipment, & Conditions:

    • Use of culinary equipment, must be able to step into any position and instruct staff on proper usage of equipment
    • Proficiency at various kitchen equipment including but not limited to: pizza oven, heavy duty dough and other mixers, immersion blender, electric grater and food processors, gas or electric range and stove, gas or electric ovens, grills, fryers, conveyor toasters, various pots and pans, sharp knives, microwaves, steam tables, cleaning chemicals and their dispensers, wash sinks, walk in coolers, reach in freezers, thermometers, calculators, computers, Micros terminals, etc.
    • Must be able to stand for long periods of time
    • Must be able to bend, twist and lift
    • Able to work most holidays and weekends as season dictates

    Work Location:

    • Work will occur mainly at River's End with assistance, if needed, at all restaurants on the Wesser Campus


    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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