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 skillfully apply culinary techniques including basic knife skills and demonstrate a working knowledge of all kitchen equipment.

Must have the flexibility to work weekends and holidays.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepares food as assigned by Sous Chefs including basic vegetable preparation, vinaigrettes and salads, stocks, meat fabrication, sauce, and other techniques
• Cleans work area and kitchen during and at the end of shift
• Plays a central role in the production of finished dishes during service periods
• Assists with receiving deliveries to the kitchen
• Coordinates production over multiple days and plans for a smooth transition when passing station over to another team member
• Knows basic food product identification
• Maintains organized and sanitary workstation
• Tastes food for quality assurance
• Takes direction and follows recipes
• Plan out the day to accomplish multiple tasks

Must comply with all company policies and procedures.

To perform the essential functions of this position regular and consistent attendance is required.

Must work well with other Team Members and Managers and interact with our guests.

SUPERVISORY RESPONSIBILITIES

None

EDUCATION AND / OR EXPERIENCE

Culinary degree or certification preferred

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

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 with guests, team members, and managers effectively

MATHEMATICAL 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 30 lbs.

Must be able to be on feet for a long period of time

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

1,400 acres of High Hampton property

Disclaimer:  This job description reflects the assignment of the essential functions of the current position, but does not prescribe or restrict the tasks that may be assigned.  The critical features are specified but are subject to change at any time for various reasons, including management discretion.


High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine.

For immediate application and interview, please stop by our Operations Center located at 82 White Owl Lane, Cashiers, NC 28717 between the hours of 9 am and 4 pm, Monday- Friday. Please bring your resume or your employment history.

High Hampton is an Equal Opportunity Employer.