Cook - Theodosia

About the role

Theodosia is the signature chef-driven dining experience at the Sanderling Resort, a premier oceanfront destination in the Outer Banks. As a Cook, you will prepare and execute menu items with consistency, attention to detail, and adherence to culinary and sanitation standards.

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

• 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.

Qualifications

• 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.