Pastry 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 Pastry Cook, you will prepare and execute menu items with precision and attention to detail, contributing to the elevated dining experience.

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.
• Perform related duties such as helping to wash dishes as needed, preparing recycling, cleaning around the restaurant, and helping with any other projects as assigned.
• 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.
• Successful completion of satisfactory background check.
• Available and willing 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.
• 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.

Skills

• 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.

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.