Lead Line Cook - Big Wesser Riverside Pub (2026 Season)

Nantahala Outdoor Center•Bryson City, NC

About The Position

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. The Lead Line Cook at Big Wesser Riverside Pub leads high-volume line operations in a fast-paced pub environment from April through November. This role ensures consistent, high-quality food during busy service periods while maintaining strong standards for cleanliness, food safety, and organization. The Lead Line Cook supports prep, inventory control, and waste reduction, helps train kitchen staff, and plays a key role in keeping service running smoothly through clear communication and teamwork. This position is full-time from April to November 2026.

Requirements

2+ years of experience in a high-volume pub or restaurant kitchen.
Strong line cooking skills with the ability to stay composed under pressure.
Proven leadership experience during service.
Current ServSafe Manager Certification (or willingness to obtain).
Ability to lift 40 lbs., stand for long shifts, and work nights/weekends.
Reliable transportation.

Nice To Haves

Background in pub style cooking.
Familiarity with dietary accommodations.

Responsibilities

Prepare, cook, and plate menu items quickly and consistently in a fast-paced environment.
Lead line operations during peak service through clear communication and teamwork.
Support daily prep, portioning, par levels, inventory counts, ordering, and proper receiving and storage.
Monitor food quality, temperature control, and safe food holding practices.
Track usage and waste, applying cost-control practices to meet food cost goals.
Follow and enforce all health department regulations, ServSafe standards, and kitchen safety procedures.
Maintain accurate temperature logs and ensure proper sanitation of workstations, utensils, and equipment.
Ensure safe chemical handling and correct labeling of cleaning supplies.
Identify and address potential safety hazards promptly.
Support training and onboarding of new kitchen staff while promoting a positive, respectful, and efficient kitchen culture.