French Broad River Kitchen Coordinator/Cook

For 51 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, food-service, lodging, and trip planning services.
Job Summary
NOC is looking for a Kitchen Supervisor/Cook to join our team who is excited about providing our Outpost Staff with ample, high quality food that will properly fuel employees for optimal work performance. To achieve success in this role, you will have to express a love of people through food and have the culinary skills to prepare meals for 40+ people. If you want to join a tight-knit community while understanding the vital aspect that food plays in our rafting operation, we encourage you to apply to this position. This position is seasonal, operating from late-May (Memorial Day) to early-September (Labor Day). On-site housing is offered to staff for a reasonable price.
Responsibilities

• Planning a weekly menu including ingredients and supplies for breakfast, lunch, and dinner
• Cooking daily breakfast and dinner for staff of about 40 people
• Plan and maintain a meal budget that is within budgetary parameters
• Place orders and organize groceries needed for meals
• Minimize food waste by planning and ordering accordingly with demand
• Keep cookhouse kitchen and supply areas clean and organized; keep utensils and appliances clean and in good working condition
• Responsible for the upkeep and repair (or arrangement for repair) of all kitchen items; while coordinating with outpost management in the event of significant repair or replacement costs to kitchen items
• Assist with other outpost tasks as needed
• Other duties as assigned

Qualifications
REQUIRED

• Experience cooking in a commercial kitchen or similar facility, with emphasis on group meal preparation
• Valid Driver's License
• Full-time commitment from Memorial Day to Labor Day 2021

PREFERRED

• Background in the culinary industry
• Self-motivated to sustain productive work
• Positive attitude
• Ability to work a flexible schedule
• Effective and proven time management skills
• Experience following a strict budget plan

Applicants must be:

• Self motivated
• Creative and adaptive
• Hard working

Physical Requirements and Working Conditions:

• Lift 40lbs
• Efficiently and effectively work within a commercial kitchen
• Stand for long periods of time

The above noted 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 the position. As the nature of business demands change, so too may the essential functions of the position.
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.