Cook

CookJob Category: CULINARYDepartment: Food & Beverage CulinaryDirect Report: Culinary Supervisor / Sous Chef / Executive Sous Chef / Executive ChefPurpose: Prepare and execute menu items at The Lifesaving Station (LSS) 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.The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality and memorable guest experiences. The Lifesaving Station (LSS) is the resort's signature all-day dining outlet, inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. The restaurant delivers a balance of elevated yet approachable cuisine, strong beverage programming, and welcoming, family-friendly service in a high-volume setting.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 guidelinesMaintain full knowledge of all menu items, daily features, ingredients, and preparation methodsSet up assigned station with proper mise en place prior to serviceEnsure proper portion control and consistency in executionMaintain food quality standards including taste, temperature, and presentationFollow proper labeling, rotation (FIFO), and storage proceduresAssist with daily prep lists and production needs as assignedMaintain cleanliness and organization of assigned station throughout shiftOperate kitchen equipment safely and efficientlyAssist with receiving deliveries and checking quality and accuracy of productSupport inventory control by minimizing waste and notifying supervisors of low stockPractice proper food sanitation procedures including handwashing, cross-contamination prevention, and allergen awarenessEnsure compliance with health department standards and food safety regulationsCommunicate clearly with Culinary Supervisors and fellow team members regarding station needs and timingAssist in closing procedures including proper food storage, station breakdown, and sanitationMaintain professional appearance and demeanor while working collaboratively in a team environmentFollow safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen ProceduresAttend meetings and training sessions as requiredComply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti-harassment policy, and workplace conductEssential Functions of the Job:Ability to remain standing for up to 10 hoursAbility to move quickly based on operational needsAbility to regularly lift and move up to 50 lbsAbility to use repetitive manual dexterity frequently (cutting, chopping, stirring, plating)Ability to bend, stretch, and reach frequently, including overheadAbility to visibly inspect food quality and presentationAbility to communicate and exchange information effectivelyAbility to read, write, speak, and understand basic EnglishAbility to complete a satisfactory background checkAbility to perform assigned tasks and operate equipment safelyAbility to work flexible hours based on business needs including evenings, weekends, and holidaysTechnology and Equipment Used:Kitchen Ticket SystemScheduling, Timekeeping, and Labor Management SoftwareTime clock and time clock systemsBasic Cleaning Chemicals & ToolsKitchen Equipment (ovens, stoves, fryers, steamers, grills, etc.)Commercial Food Processors and BlendersRefrigeration Units & FreezersAutomatic DishwasherCommercial Stand MixerSous Vide MachineMeat SlicerMandolinStep StoolWorking Environment:Work will primarily take place in a hotel resort and restaurant kitchen environmentFast-paced service setting with seasonal fluctuations in volumeExposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicalsCombination of independent station work and collaborative team operationsKey Skills & Experience Required:13 years of professional kitchen experience preferredBasic knowledge of culinary techniques and knife skillsUnderstanding of food safety and sanitation practicesAbility to follow recipes and execute with consistencyStrong teamwork and communication skillsAbility to prioritize tasks and remain composed under pressurePassion for culinary arts and hospitalitySuccessful completion of satisfactory background checkAvailable and willing to work flexible hours based on business needs including weekdays and weekendsEqual Opportunity Employer. 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