Lead Line Cook — Relia's Banquet & Group Dining (2026 Season)

Nantahala Outdoor Center•Bryson City, NC

2d•$18 - $22

About The Position

The Lead Line Cook is responsible for overseeing high-energy kitchen operations and delivering exceptional dining experiences for events ranging from 20 to 150 guests. This role leads hot line and banquet production, managing buffet-style service and occasional plated meals while coordinating prep, cooking, and service timelines. The ideal candidate thrives in a fast-paced, team-driven environment and is committed to maintaining the highest standards of food quality, consistency, and safety throughout every event. This position is seasonal from April 2026 to November 2026.

Requirements

2+ years of experience in high-volume kitchens, catering, or banquet operations.
Proven leadership skills during peak service periods.
Current ServSafe Manager Certification.
Strong knowledge of food safety, batch cookery, and hot/cold holding techniques.
Ability to lift 40 lbs., stand for extended periods, and work evenings/weekends as needed.
Reliable transportation to event locations.

Nice To Haves

Experience with banquet or buffet service.
Familiarity with dietary accommodations.

Responsibilities

Plan, scale, and execute recipes for events serving 20 –150 guests.
Maintain food cost (COGS) within budgeted parameters by effectively ordering products, portion control, and minimizing waste.
Lead and motivate a small kitchen team; assign stations and manage prep lists.
Oversee batch cooking, hot holding, and rapid service during peak times.
Set up and break down banquet lines, chafers, and service stations.
Manage inventory, ordering, and event-day pars to prevent shortages.
Keep stations spotless and maintain accurate temperature logs.
Accommodate dietary needs (vegetarian, vegan, gluten-free, allergies).
Support other food outlets with batch cooking as needed.
Collaborate with Group Coordinators to ensure timely, high-quality meal service.