Cook

Food & Beverage – Culinary

Direct Report

Culinary Supervisor / Sous Chef / Executive Sous Chef / Executive Chef

Purpose

: 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.

OVERVIEW

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 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.