Guest Services
Full time
High Hampton - Cashiers, NC
Join the team at HIGH HAMPTON.
The 1,400 acres of clear mountain air at High Hampton provide an incredible backdrop for your professional hospitality journey. Take a deep breath, and allow the natural beauty of the property to invigorate and inspire you as you develop your career. Whether you are excited to set the tone with a warm welcome as guests arrive or energized to serve a thoughtful meal, High Hampton is a space of encouragement and opportunity to explore what interests you. As a celebrated destination for nearly 100 years, we are committed to providing authentic hospitality, and we are excited to continue growing our team with unique and talented individuals.
Current Jobs Available
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Housekeeper
Full time
High Hampton - Cashiers, NC
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Line Cook
Full time
High Hampton - Cashiers, NC
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Server
Full time
High Hampton - Cashiers, NC
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Host
Full time
High Hampton - Cashiers, NC
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Hospitality Intern
Full time
High Hampton - Cashiers, NC
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Bar Manager
Full time
High Hampton - Cashiers, NC
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Maintenance Technician
Full time
High Hampton - Cashiers, NC
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Transportation Driver
Full time
High Hampton - Cashiers, NC
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Housekeeping Manager
Full time
High Hampton - Cashiers, NC
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Dishwasher
Full time
High Hampton - Cashiers, NC
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Culinary Intern
Full time
High Hampton - Cashiers, NC
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Sous Chef
Full time
High Hampton - Cashiers, NC
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Bartender
Full time
High Hampton - Cashiers, NC
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Front Desk Agent
Full time
High Hampton - Cashiers, NC
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Bar Supervisor
Full time
High Hampton - Cashiers, NC
What Others Say
April Franqueza, Pastry Chef
The most exciting part of joining the High Hampton team is the opportunity to take a place that was
already so adored by generations and ensure that I could put my own spin on it, connecting the guests
to the food.
Scott Franqueza, Executive PM Chef
In our “meet the team” series, we sit down with a member of the High Hampton team to find out a little more about what brought them to High Hampton and get a little behind the scenes peek into their lives outside of work.
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