Line Cook - The Fearrington House

Fearrington Village is an English-inspired property nestled in the idyllic countryside of North Carolina. Our southern hospitality is part of everything we do as we aim to make each of our guests feel welcome. 

Located 15 minutes from Chapel Hill, our property is one of the original Relais & Chateaux destinations in North America since 1980, complete with an award-winning fine-dining restaurant, luxury 32-room inn, spa, boutique shops, a beer and pizza garden, events spaces, and one of the state's last remaining independent bookstores.

The Fearrington House Restaurant was awarded The Best Hotel Wine List in the World for 2020 by the World of Fine Wines Magazine and has held the Best of Award of Excellence distinction with Wine Spectator since 2004. 

COMPENSATION & BENEFITS

• Hourly compensation depends on experience + percentage of the nightly tip pool
• After a 90-day probation period, the employee is entitled to the following:
  • Health, Dental, Vision Insurance through BCBSNC
  • STD/LTD. Life and other ancillary plans
  • PTO and Sick Pay
  • 20% Discount in the village, excluding alcoholic beverages
  • Ability to purchase wines and beers at cost as approved by Wine Director
  • Reimbursement for examination fees with sommelier accrediting organizations and other educational fees subject to approval after one year of employment
  • Annual complimentary dinner and stay at The Fearrington House Inn and Restaurant
  • Discounts with other Relais & Chateaux properties
  • 401(k) and match at 1 year of employment

Job Details

Join one of America's top fine dining restaurants, The Fearrington House Restaurant located near Chapel Hill, NC, and work under the direction of Executive Chef Colin Bedford and team. 

A line cook is responsible for the daily preparation of food items and will report to the Chef, Sous Chef or Executive Chef. Responsibilities include:

1. Setting up station according to restaurant guidelines
2. Preparing all food items in a sanitary and timely manner
3. Following recipes, portion control and presentation as set by the Restaurant
4. Restocking of all items as needed during the shift
5. Cleaning and maintaining the station practicing good safety, sanitation and organizing skills
6. Properly using all equipment in station
7. Assisting with the cleaning and organization of kitchen, walk-in coolers and all storage areas
8. Performing additional responsibilities as requested by the Chef, Sous Chef or Executive Chef as needed

Qualifications include:

• Understanding of professional cooking, knife handling, kitchen safety and sanitation practices and food handling
• Previous prep or line cook experience
• English language communications skills
• Ability to take direction, work in a team environment and work calmly and effectively under pressure
• Committed to quality service
• Ability to stand during entire shift, occasional exposure to hot and cold, lift up to 50 pounds on occasion.

2 year experience in a kitchen environment

All your information will be kept confidential according to EEO guidelines.

Can Lift Up to 50 Lbs