Cook - Theodosia

Department: Food & Beverage - Culinary
Direct Report: Culinary Supervisor / Chef de Cuisine
Purpose: Prepare and execute menu items at Theodosia with consistency, attention to detail, and adherence to culinary and sanitation standards, supporting the chef-driven vision and elevated dining experience aligned with EOS Hospitality and Sanderling Resort expectations.

OVERVIEW:
The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Cook is responsible for the preparation and execution of menu items in accordance with established recipes, plating standards, and food safety requirements. This role requires precision, urgency, teamwork, and a commitment to culinary excellence.

JOB SUMMARY:
- Prepare and cook menu items according to established recipes, standards, and plating guidelines.
- Maintain full knowledge of all menu items, daily features, ingredients, and preparation methods.
- Set up assigned station with proper mise en place prior to service.
- Ensure proper portion control and consistency in execution.
- Maintain food quality standards including taste, temperature, and presentation.
- Follow proper labeling, rotation (FIFO), and storage procedures.
- Assist with daily prep lists and production needs as assigned.
- Maintain cleanliness and organization of assigned station throughout shift.
- Operate kitchen equipment safely and efficiently.
- Assist with receiving deliveries and checking quality and accuracy of product.
- Support inventory control by minimizing waste and notifying supervisors of low stock.
- Practice proper food sanitation procedures including handwashing, cross-contamination prevention, and allergen awareness.
- Ensure compliance with health department standards and food safety regulations.
- Communicate clearly with Culinary Supervisors and fellow team members regarding station needs and timing.
- Assist in closing procedures including proper food storage, station breakdown, and sanitation.
- Maintain professional appearance and demeanor while working collaboratively in a team environment.
- Follow safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
- Attend meetings and training sessions as required.
- Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conduct.

ESSENTIAL FUNCTIONS OF THE JOB:
- Ability to remain standing for up to 10 hours
- Ability to move quickly based on operational needs.
- Ability to regularly lift and move up to 50 lbs.
- Ability to use repetitive manual dexterity frequently (cutting, chopping, stirring, plating).
- Ability to bend, stretch, and reach frequently, including overhead.
- Ability to visibly inspect food quality and presentation.
- Ability to communicate and exchange information effectively.
- Ability to read, write, speak, and understand basic English.
- Ability to complete a satisfactory background check.
- Ability to perform assigned tasks and operate equipment safely.
- Ability to work flexible hours based on business needs including evenings, weekends, and holidays.

TECHNOLOGY AND EQUIPMENT USED:
- Kitchen Ticket System
- Scheduling, Timekeeping, and Labor Management Software
- Time clock and time clock systems
- Basic Cleaning Chemicals & Tools
- Kitchen Equipment (ovens, stoves, fryers, steamers, grills, etc.)
- Commercial Food Processors and Blenders
- Refrigeration Units & Freezers
- Automatic Dishwasher
- Commercial Stand Mixer
- Sous Vide Machine
- Meat Slicer
- Mandolin
- Step Stool

WORKING ENVIRONMENT:
- Work will primarily take place in a hotel resort and restaurant kitchen environment.
- Fast-paced service setting with seasonal fluctuations in volume.
- Exposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicals.
- Combination of independent station work and collaborative team operations.

KEY SKILLS & EXPERIENCE REQUIRED:
- 1–3 years of professional kitchen experience preferred.
- Basic knowledge of culinary techniques and knife skills.
- Understanding of food safety and sanitation practices.
- Ability to follow recipes and execute with consistency.
- Strong teamwork and communication skills.
- Ability to prioritize tasks and remain composed under pressure.
- Passion for culinary arts and hospitality.
- Successful completion of satisfactory background check.
- Available and willing to work flexible hours based on business needs including weekdays and weekends.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.