Line Cook jobs at Blackberry Farm - 11 jobs

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a 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. Our Line Cook positions offer both AM and PM shift opportunities at any of our three restaurants: The Barn, The Dogwood, and The Main House. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, and 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 to follow recipes Work in a supervised environment Works at a steady pace, with a service orientation and the ability to quicken 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 workday and accomplish multiple tasks Knows basic food product identification Able to maintain organized and sanitary work station Knows how to work in a team environment. Tasting food for quality assurance Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members, Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES None EDUCATION and/or EXPERIENCE Basic understanding of proper food handling procedures (blanching, sautéing, standard breading) Intermediate knife skills Basic kitchen operations experience Experience cooking in a high level, fast-paced 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 MATHEMATICAL SKILLS Knowledge and understanding of basic 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 stand for a long period of time Must be able to safely operate a company vehicle or golf cart Must be able to work outdoors in all weather conditions WORK ENVIRONMENT Professional kitchen 4,200 acres of Blackberry Farm property Blackberry Farm and Blackberry Mountain, Relais & Châteaux properties located in the Great Smoky Mountains, continue the traditions of unparalleled hospitality and luxury that have always been the hallmark of the Blackberry brand. Combining land conservation, modern-day luxuries, and captivating natural setting, the two resorts create vacation experiences unlike any other. Activities abound at Blackberry Farm and Blackberry Mountain offering the opportunity for every guest to create an ideal experience to enjoy the properties and the region, whether they're seeking the thrill of adventure, the relaxation of a spa immersion, or quality time around the table enjoying celebrated cuisine. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability. From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education. Blackberry is an Equal Opportunity Employer.

A FOH Team Member is responsible for selling, creating, preparing and serving all beverages, pastries and other food items with friendly, individualized attention towards each customer. The barista fulfills any other duties management assigns and represents The Cafe at Thistle Farms in a professional manner. Supervisory Responsibilities: None. Duties/Responsibilities: Product Ensures that all customers are educated on our products and services. Maintains the highest quality, consistent product standards. Follows all company drink recipes and procedures. Develops an understanding of coffee and tea regions and the various differences in flavor and blends. Begins to educate themselves on the various types of coffee, tea products, blends and roasts. Service Greets all customers with fast, friendly, personalized service and develops a rapport with customers by learning their names, favorite drinks and food items. Ensures “flow” of the restaurant Verbally receives and calls back customer orders in a friendly manner. Reports all customer complaints to manager on duty. Responds proactively to prevent customer service situations. Accurately rings sales orders into cash register and counts back change to customers in a courteous and friendly manner. Answers telephone in a courteous and friendly manner including, but not limited to, giving store greeting, directions to store location, and receiving and filling customer orders. Answers customer questions regarding coffee/tea blends, preparation, and product freshness. Sells and serves baked goods, specials, lunch, and breakfast items to customers. Maintains efficient, friendly service. Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such as nitro coffee, hot tea, specialty coffee drinks, espresso, and cappuccino. Runs food and beverages to customers as prepared Clear, sanitize, and properly set tables Environment Restocks inventory when necessary. Routinely cleans front-of-house. Assists in the distribution of weekly shipments. Reports potential safety hazards to the manager on duty. Reports all employee accidents to the manager on duty. Informs the manager on duty of any operational inconsistencies. Follows opening, closing, and cleaning duties assigned by manager Performs other duties as assigned by Cafe Management Team and Director Qualifications Required Skills/Qualifications: Positive company morale and professional attitude. Excellent verbal and written skills. Well-organized, multi-tasking and detail-oriented. Must be able to stand, walk, talk and hear. Regularly required to handle food and hot beverages. Must possess good communication and interpersonal skills Basic accounting skills (counting back change) Patience and appreciation of working with women survivors in a trauma-informed work environment Passion for a commitment to Thistle Farms mission, purpose, and values Physical Requirements: Typical work week- 30+ hours/week Position requires prolonged standing, bending, stooping, twisting, lifting 25 lbs or more, and repetitive hand/wrist motion Work with hot, cold and hazardous equipment May work special events, as needed.

The Cook at Courtyard by Marriott is responsible for preparing and cooking high-quality food items in accordance with brand standards, recipes, and food safety guidelines. This role requires the ability to work independently while maintaining efficiency, cleanliness, and consistency during service. Key Responsibilities Prepare and cook menu items according to Courtyard by Marriott standards and approved recipes Set up, operate, and break down kitchen stations for service Work independently as needed, demonstrating strong time management and self-direction Ensure proper food preparation, cleaning, labeling, storage, and rotation in compliance with food safety regulations (FIFO) Prep ingredients efficiently while minimizing waste and controlling food costs Maintain a clean, safe, and organized kitchen, including equipment, utensils, and work areas Monitor food quality, portioning, and presentation to ensure consistency Assist with inventory, stocking, and receiving of food supplies Communicate effectively with kitchen and front-of-house team members Accommodate guest requests and dietary needs when possible Qualifications Previous cooking or food service experience preferred Knowledge of basic cooking techniques, kitchen equipment, and food safety practices Ability to work efficiently in a fast-paced environment with minimal supervision Strong attention to detail and cleanliness Ability to stand for extended periods and lift up to 50 lbs Flexible schedule, including mornings, evenings, weekends, and holidays Skills & Competencies Reliable, self-motivated, and organized Strong time management and multitasking skills Commitment to quality, cleanliness, and waste reduction Team-oriented with a positive attitude Work Environment Hotel kitchen environment Exposure to heat, steam, and commercial kitchen equipment

The Pastry Cook is responsible for bread production and bread baking, as well as the production of plated desserts, as well as execution, depending on the shift worked. Must have the flexibility to work weekends and holidays. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Maintains cleanliness and organization of workspace Communicates pastry-specific supply and equipment needs Rotates and monitors all raw and finished products Follows dessert production rotation Completes weekly ice cream inventory Sets up pastry line for dessert plating Bakes fresh bread throughout nightly service Produces all minor dessert components Cleans station following service Maintains awareness of upcoming events Assists with in-room dining dessert production Aids in recipe and menu development Helps with receiving as needed Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members and Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES None EDUCATION AND / OR EXPERIENCE Culinary Education preferred and a minimum of 1-year experience in Restaurant and Pastry LANGUAGE SKILLS Must be able to write and speak clearly and effectively Must be able to compose effective recipes Must be able to effectively communicate with guests, team members, and managers MATHEMATICAL SKILLS Must be able to convert recipes into larger and smaller batches as needed Must thoroughly understand weights, measures, and conversion of both 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 be on feet for a long period of time Requires constant bending, stooping, and reaching Must be able to operate a company vehicle or golf cart safely 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. High Hampton is an Equal Opportunity Employer.

A line cook is responsible for preparing and fulfilling all food orders, maintaining a positive and clean working environment, setting-up and breaking-down workstation each day, and completing any task assigned by management. Additional responsibilities include ensuring all chores, temperature logs, and food safety standards are accurate and complete, keeping all training materials/layouts updated when menu changes are made, and helping to address conflict or issues when they arise on the kitchen line team. Supervisory Responsibilities: None. Duties/Responsibilities: Set-up and stock workstation with all necessary supplies, utensils and ingredients Ensure all food items are labeled, dated, rotated, and remain in safe temperature Prepare and cook all food orders accurately, in a timely manner and according to recipe standards Complete any and all tasks given by management Clean and break down station Maintain a positive and professional approach Assist in ordering and inventory Other duties as assigned by Kitchen Manager and Cafe Director Qualifications Required Skills/Qualifications: Complete Health Department Education Class and/or ServSafe Class Self-discipline, initiative, willingness to work and learn Pleasant, polite manner and a neat and clean appearance Detail-oriented Must be able to handle the pressures of multi-tasking Must possess good communication and interpersonal skills Patience and appreciation of working with women survivors in a trauma-informed work environment Passion for a commitment to Thistle Farms mission, purpose, and values Physical Requirements: Typical work week- 40+ hours/week Position requires prolonged standing, bending, stooping, twisting, lifting 25 lbs or more, and repetitive hand/wrist motion Work with hot, cold and hazardous equipment

This position is responsible for all aspects of food preparation up to and including the final presentation for delivery to guests. Responsibilities will include food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques. Will clean work area and kitchen during and at the end of shift; assist with receiving deliveries to the kitchen. Must be able to take directions and follow recipes. Will work in a supervised environment. Internship Qualifications and Requirements The intern is required to have completed at least one year of culinary school. The internship will last approximately 15 weeks. Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date. The Culinary internship is a temporary position with an expected 30-40 hours per week. A limited number of positions are available based on housing availability. Culinary internships are paid at an hourly rate. We are currently accepting applications for our Summer Trimester (April/May - August/September). Must comply with all company policies and procedures. To perform the essential functions of this position, regular and predictable attendance is required. Must be able to work well with other Team Members and managers, and interact with our guests. EDUCATION and/or 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 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 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 50 lbs. Must be able to stand for a long period Must be able to safely operate a company vehicle or golf cart Must be able to work outdoors in all weather conditions WORK ENVIRONMENT Dining Room, Bar, and Kitchen areas 1,400 acres of High Hampton property 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. High Hampton is an Equal Opportunity Employer.

This position is responsible for all aspects of food preparation up to and including the final presentation for delivery to guests. Responsibilities will include food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques. Will clean work area and kitchen during and at the end of shift; assist with receiving deliveries to the kitchen. Must be able to take directions and follow recipes. Will work in a supervised environment. Internship Qualifications and Requirements The intern is required to have completed at least one year of culinary school. The internship will last approximately 15 weeks. Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date. The Culinary internship is a temporary position with an expected 30-40 hours per week. A limited number of positions are available based on housing availability. Culinary internships are paid at an hourly rate. We are currently accepting applications for our Summer Trimester (April/May - August/September). Must comply with all company policies and procedures. To perform the essential functions of this position, regular and predictable attendance is required. Must be able to work well with other Team Members and managers, and interact with our guests. EDUCATION and/or 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 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 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 50 lbs. Must be able to stand for a long period Must be able to safely operate a company vehicle or golf cart Must be able to work outdoors in all weather conditions WORK ENVIRONMENT Dining Room, Bar, and Kitchen areas 1,400 acres of High Hampton property Qualifications 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. High Hampton is an Equal Opportunity Employer.

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 Minimum of 6 months of line cook 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 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. Qualifications 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. High Hampton is an Equal Opportunity Employer.

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a 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. Our Line Cook positions offer both AM and PM shift opportunities at any of our three restaurants: Three Sisters, The Firetower, and Sycamore. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, and 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 to follow recipes Work in a supervised environment Works at a steady pace, with a service orientation and the ability to quicken 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 workday and accomplish multiple tasks Knows basic food product identification Able to maintain organized and sanitary work station Knows how to work in a team environment Tasting food for quality assurance Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members, Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES None EDUCATION and/or EXPERIENCE Basic understanding of proper food handling procedures (blanching, sautéing, standard breading) Intermediate knife skills Basic kitchen operations experience Experience cooking in a high level, fast-paced 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 MATHEMATICAL SKILLS Knowledge and understanding of basic 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 stand for a long period of time Must be able to safely operate a company vehicle or golf cart Must be able to work outdoors in all weather conditions WORK ENVIRONMENT Professional kitchen 5,200 acres of Blackberry Mountain property Qualifications Blackberry Mountain, a Relais & Châteaux property, continues a legacy of world-renowned hospitality and unwavering dedication and appreciation for the land. Our team on the Mountain embodies a rich and diverse range of experience, knowledge and expertise. Every day on the Mountain, Southern hospitality meets outdoor lifestyle in an unparalleled hospitality and guest experience. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability. From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education. Blackberry Mountain is an Equal Opportunity Employer.

Line cooks will be responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest, including a 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. Our Line Cook positions offer both AM and PM shift opportunities at any of our three restaurants: The Barn, The Dogwood, and The Main House. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, and 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 to follow recipes Work in a supervised environment Works at a steady pace, with a service orientation and the ability to quicken 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 workday and accomplish multiple tasks Knows basic food product identification Able to maintain organized and sanitary work station Knows how to work in a team environment. Tasting food for quality assurance Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members, Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES None EDUCATION and/or EXPERIENCE Basic understanding of proper food handling procedures (blanching, sautéing, standard breading) Intermediate knife skills Basic kitchen operations experience Experience cooking in a high level, fast-paced 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 MATHEMATICAL SKILLS Knowledge and understanding of basic 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 stand for a long period of time Must be able to safely operate a company vehicle or golf cart Must be able to work outdoors in all weather conditions WORK ENVIRONMENT Professional kitchen 4,200 acres of Blackberry Farm property Qualifications Blackberry Farm and Blackberry Mountain, Relais & Châteaux properties located in the Great Smoky Mountains, continue the traditions of unparalleled hospitality and luxury that have always been the hallmark of the Blackberry brand. Combining land conservation, modern-day luxuries, and captivating natural setting, the two resorts create vacation experiences unlike any other. Activities abound at Blackberry Farm and Blackberry Mountain offering the opportunity for every guest to create an ideal experience to enjoy the properties and the region, whether they're seeking the thrill of adventure, the relaxation of a spa immersion, or quality time around the table enjoying celebrated cuisine. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability. From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education. Blackberry is an Equal Opportunity Employer.