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.
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.