Receptionist Wanted!
Serves visitors by greeting, welcoming, and directing them appropriately; notifies company personnel of visitor arrival; maintains security and telecommunications system.

Receptionist Job Duties:

• Welcomes visitors by greeting them, in person or on the telephone; answering or referring inquiries.
• Directs visitors by maintaining employee and department directories; giving instructions.
• Signage for catered events.
• Maintains safe and clean reception area by complying with procedures, rules, and regulations.
• Contributes to team effort by accomplishing related results as needed.

Receptionist Skills and Qualifications:
Telephone Skills, Verbal Communication, Microsoft Office Skills, Professionalism, Customer Focus, Organization, Informing Others, Handles Pressure and Phone Skills.

Monday-Friday 9-5

Please contact Brittany Wingo at bwingo@thesouthernway.com or 783-1061 ext. 209 if you are interested in applying.

(Deadline is 8/17/15 to set up an interview)

More than just a U-Pick phenomena, peaches have expanded our Southern Way taste buds from May through August. As we approach the heart of South Carolina summer we can’t help but remember peaches when thinking of our favorite childhood past time in local orchards. Now older, we find that they can also become the perfect summer compliment, and we’re not just talking about cobbler and ice cream.

Experiment with this sweet, yet sometimes savory, flavor with our four new ways to incorporate peaches past the pie.

1. Grilled Peach & Chevre Flatbread
   A fancy way to serve a favorite comfort food the cocktail party way. Top this with a Brown Sugar Cinnamon Glaze to add a sweet compliment to the Chevre cheese.1 Flat Bread
   6 oz. Cream Cheese Whipped Together With 6oz. Chevre Cheese
   2 cups of sliced peaches (lightly grilled)
2. Peach & Rum Chicken Breasts
   Marinate your peaches in a sugar, lemon juice and rum mixer for about an hour to make a sweet rub that will bring your guests coming back for seconds. (Serves 4)4/ 5oz. boneless chicken breasts
   1 pound of fresh peaches
   ½ cup sugar
   2 tbsp. lemon juice
   ½ cup rum
   4 tbsp. brown sugar
   1 cup chicken brothFrom The Chef: Add browned chicken to pan and simmer until chicken is fully cooked and tender. Serve.
3. Pork Belly Hoecake With A Peach Pepper Ginger Sauce
   A Handmade Hoecake Topped with Collards and Pork Belly Drizzled with Sallie’s Greatest Peach Pepper & Ginger Reduction.For The Homemade Hoecakes: made from corn bread batter mixed with jalapenos and flattened like a pancakeFor The Collards:
   3 Strips Of Bacon (Diced)
   ½ Yellow Onion
   2 Cups Of Vinegar
   1 Cup Of Sugar

   From The Chef: Add this liquid mixture to the collards and crispy bacon and mix together

   For The Pork Belly:
   Dry rub the porkbelly with cayenne, salt and pepper
   Smoke the porkbelly for 8-12Hrs.
   Cool, Cut And Fry To Create A Crisp Exterior

   For The Glaze:
   ½ jar of Sallie’s Greatest Peach Pepper Ginger Jelly

   From The Chef: Create a reduction over the stove top with a light simmer and adding water to reduce sweetness and a glaze for drizzling.

4. Peach Pepper Ginger Infused Cream Cheese served in a phyllo cup
   5 oz. of cream cheese (at room temperature)
   3 Tbsp. of Sallie’s Greatest Peach Pepper and Ginger JellyFrom The Chef: Whip your cream cheese and jam together to combine the two flavors and pipe or spoon into a phyllo cup.