Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Asheville, NC

16d

About The Position

Golden Hour Restaurant is the vibrant culinary heart of The Radical Hotel Asheville—a bold, design-forward boutique hotel rooted in the creative spirit of the River Arts District. We’re proud to be a Michelin Recommended restaurant, known for elevated food, thoughtful hospitality, and a kitchen culture built on teamwork, consistency, and craft. Our menu is local-produce focused and driven by bold, seasonal flavors, with a strong emphasis on wood-fired grill cooking. In addition to Golden Hour, our culinary program includes Afterglow and The Roof, offering multiple concepts and service styles. We’re looking for a skilled and dependable Line Cook to join our team and help us execute high-quality service with precision, pride, and great attitude. As a Line Cook, you’ll support daily kitchen operations and ensure every plate leaving the pass meets Golden Hour standards. Depending on scheduling and business needs, this role may support service at Golden Hour, Afterglow, and/or The Roof.

Requirements

Experienced on a line (minimum 1 year preferred; more welcome)
Comfortable in a fast-paced, high-volume kitchen
Reliable, punctual, and professional
Able to stay calm under pressure and work as part of a team
Passionate about hospitality and prideful in your craft
Open to learning and improving every shift
Weekend and holiday availability strongly preferred
Must be able to stand for long periods and lift up to 50 lbs
Must follow kitchen uniform and safety standards
Hold a current Food Handler Card.
3 years cooking experience preferred.
Broiler cooking preferred.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Good working knowledge of the fundamentals of broiler cooking.
Good working knowledge of the fundamentals of sauté cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to operate beverage equipment, e.g., coffee maker.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
Ability to perform duties within extreme temperature ranges.
Ability to perform duties in confined spaces.
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Responsibilities

Execute menu items accurately and efficiently during service
Maintain strong prep, station setup, and breakdown practices
Follow recipes, portioning, plating, and quality standards
Maintain cleanliness and organization of your station and shared kitchen areas
Communicate clearly with chefs and FOH during service
Support team with prep, inventory rotation, labeling, and storage
Follow all food safety and sanitation guidelines (ServSafe practices encouraged)
Assist with receiving, stocking, and general kitchen maintenance as needed