Cook

About the role

The Lifesaving Station (LSS) at the Sanderling Resort is a high-volume, family-friendly restaurant inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. This role supports the chef-driven vision and elevated dining experience aligned with EOS Hospitality and Sanderling Resort expectations.

Responsibilities

• 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
• Aid 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

Requirements

• 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 visually 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 weekdays and weekends

Qualifications

• 1–3 years of professional kitchen experience preferred
• Basic knowledge of culinary techniques and knife skills
• Understanding of food safety and sanitation practices
• 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
• Availability and willingness to work flexible hours based on business needs including weekdays and weekends

Skills

• Ability to prepare and cook menu items according to established recipes, standards, and plating guidelines
• Knowledge of food safety and sanitation practices
• Strong teamwork and communication skills
• Prioritize tasks and remain composed under pressure
• Passion for culinary arts and hospitality

Benefits

No specific benefits are mentioned in this job description.

Pay

No specific pay details are provided in this job description.

Schedule

No specific schedule details are provided in this job description.