Line Cook

High Hampton Inn; Cashiers (NC); On-site; USD 27,552 - 41,328; Part time

Job summary

High Hampton Inn is seeking a seasonal line cook in Cashiers, NC. The role involves all aspects of food preparation, ensuring quality and presentation meet standards. The pay range is $20–$30 per hour based on experience.

This position runs from May through November, with potential for year-round work. Candidates should have basic knife skills and experience in a high-level kitchen. A high school diploma is required.

Qualifications

• Basic understanding of proper food handling procedures.
• Ability to read and understand recipes.
• Experience cooking in a high-level kitchen.

Responsibilities

• All aspects of food preparation and execution.
• Cleaning work area and kitchen during and after shifts.
• Assist in receiving deliveries to the kitchen.

Skills

Food handling procedures

Knife skills

Kitchen operations

Education

High School Diploma or equivalent

Job description

1525 Hwy 107 South Cashiers, NC 28717

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including final presentation for delivery to guests. They will be expected to apply culinary techniques, including necessary knife skills, and demonstrate a working knowledge of all kitchen equipment.

Pay Range: $20.00–$30.00 per hour. Starting compensation will be determined based on experience, skills, and other job‑related factors.

This is a seasonal position from May through November, with the potential for continued, year‑round employment based on performance and business needs.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
• Cleaning work area and kitchen during and at the end of shift
• A central role in the production of finished dishes during service periods
• Assisting with receiving deliveries to the kitchen
• Able to take direction, and follow recipes
• Work in a supervised environment
• Work at a steady pace, with a service orientation and the ability to quicken the pace as required
• Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
• Able to plan out the workday and accomplish multiple tasks
• Knows essential food product identification
• Able to maintain an organized and sanitary workstation
• Knows how to work in a team environment
• Tasting food for quality assurance

Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other team members, managers, and interact with our guests.

SUPERVISORY RESPONSIBILITIES

• None

EDUCATION AND EXPERIENCE

• Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
• Basic knife skills
• Basic kitchen operations experience
• Experience cooking in a high‑level kitchen
• High School Diploma or equivalent required.

LANGUAGE SKILLS

• Must be able to read and understand recipes
• Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
• Must be able to communicate effectively with guests, managers, and team members

MATH SKILLS

• Basic knowledge and understanding of math

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Must be able to lift up to 50 lbs.
• Must be able to stand for long periods
• Must be able to operate a company vehicle or golf cart safely
• Must be able to work outdoors in all weather conditions

WORK ENVIRONMENT

• Professional kitchen
• May occasionally be asked to go outside in all weather conditions