Evening Cook

Evening Cook

Reports to: Food Services Manager
Department: Food Services
Supervision: Evening Prep Cook, Core Fellows,  Volunteers
Employment Status: Seasonal Full-time (Feb. – Nov.) 40-hours weekly

FLSA Status: Non-exempt
Start date: February 20, 2023
Last Updated:  October 20, 2022

Who We Are

Penland School of Craft is an international center for craft education offering residential workshops, residencies, community education programs, and exhibitions. Located on 420 acres in the NC Mountains, Penland has 16 teaching studios and 60 historic and contemporary buildings. We are an equal-opportunity employer with a staff of 70. Penland operates with a $54 million endowment and an annual operating budget of $7.7 million. We are located about an hour northeast of Asheville, NC.  Our mission supports making lives meaningful through making.


Commitment to Equity,  Diversity, and Inclusion

Penland welcomes everyone. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background.

We believe that equity, diversity, and inclusion are essential to fulfilling our mission. We want to inspire and nurture the human spirit, and we value the perspectives and contributions of all people. We want the Penland experience to include varied ideas, world views, and personal characteristics. Penland is committed to being a community that welcomes and respects everyone regardless of age, ability, ethnicity, race, religion, philosophical or political beliefs, sexual orientation, gender identity or expression, nationality, geographic origin, and socioeconomic status. We are committed to providing an environment free of discrimination. 


Position Summary

The Penland Evening Cook is responsible for executing dinner menus, managing the evening kitchen staff, and coordinating the serving and shutdown of dinner service.  In addition, this position assists the food service manager in the menu planning of dinner menus and supports prep for breakfast and lunch as needed. The evening cook helps manage a rotating group of student volunteers who often have minimal kitchen experience. This position is part of the larger food services team and must be able to work as a larger team member to meet the kitchen’s needs. The kitchen and dining room capacity is 230, with daily averages of 230 in the summer and 130 in the spring and fall. This is a full-time, seasonal, hourly position. 


Primary Responsibilities

  • Oversees all evening meal preparation and service. 
  • Manages and trains evening kitchen staff and volunteers. Ensures staff and volunteers are trained on specific and general food prep, equipment use, and safety. 
  • Assists in meal planning in conjunction with the head chef and food services manager.
  • Ensures meals promote an atmosphere that values presentation, taste, and creativity.
  • Ensures consistency of efficient operations between day and evening shifts. Assists in tasks that support this consistency.
  • Ensures clear and regular communication with teams. 
  • Creates a friendly, cooperative attitude among the team, volunteers, staff,  and students. 
  • Manages all evening clean-up responsibilities. Assists in all seasonal clean-up and department tasks. 
  • Ensures a high standard of cleanliness to meet Penland and health code standards and regulations.
  • Ensures orderly systems for food storage and disposal.
  • Ensures the smooth working of all kitchen tools and equipment.
  • Assists in the kitchen support and meal preparation of all approved special events. This includes but is not limited to the annual auction, instructor gatherings, gallery openings, board of director events, and the Lucy Morgan Luncheon. 
  • Other duties as assigned.



  • Be able to work from 11 am to 7pm and occasionally on weekends and holidays.
  • Have at least three years of commercial cooking experience and one year of supervisory experience. Culinary education is preferred but not required. 
  • Have worked in a high-volume setting with diverse menu selections. 
  • Be able to perform the responsibilities above satisfactorily. 
  • Have clear communication and customer service skills and the ability to teach others.
  • Be able to work well with others and help create a positive team environment with support staff and other departments.
  • Demonstrate a commitment to uphold and implement Penland’s mission, educational philosophy, and diversity & inclusivity statement.
  • Must have current COVID vaccination and boosters or a Penland-approved exemption.


Physical Demands

The employee is frequently required to use hands to finger, handle, or touch objects, tools, or controls and talk fluently and hear. The employee is frequently required to stand and walk in areas of the campus with uneven terrain. The employee must occasionally lift, reach, and/or move objects weighing up to 25 pounds. Specific vision abilities required by this job include close vision. 



Compensation discussions are a part of the interviewing process, but the starting wage range for this position is  $15.62  to $16.49 per hour. This position will work 40 hours per week between late February through mid-November and approximately 1560 hours annually. This starting salary will be adjusted based on one’s experience and skills you bring to the position. Benefits include medical, dental, vision, retirement plan, discounts, and other perks. Employees at Penland enjoy competitive pay, a full-time benefits package, and a lively, creative work environment. 


To Apply

The position will remain open until filled.  We would like this position to start on February 20, 2023. To apply, send a cover letter, résumé, and contact information for three references, addressing relevant experience and interest in the position to Alyse Ostreicher, Human Resources Manager, employment@penland.org. Please include Evening Cook as the subject of your email.