Description

Department: Food & Beverage – Culinary

Direct Report: Culinary Supervisor / Chef de Cuisine

Purpose: Support daily culinary production at Theodosia by preparing ingredients, executing prep lists, maintaining sanitation standards, and ensuring readiness for service in alignment 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, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Prep Cook plays a foundational role in kitchen operations by ensuring all ingredients and stations are prepared efficiently and accurately before service. This position requires attention to detail, organization, consistency, and a strong work ethic.

JOB SUMMARY:

• Execute daily prep lists as assigned by Culinary Supervisor or Chef de Cuisine
• Prepare ingredients including chopping vegetables, portioning proteins, preparing sauces, stocks, dressings, and garnishes
• Follow established recipes and portion standards to ensure consistency
• Label, date, and properly store all prepared items in accordance with FIFO standards
• Maintain organized refrigeration and dry storage areas
• Assist in setting up stations with prepared mise en place prior to service
• Ensure all prep items meet Theodosia quality standards for taste, freshness, and presentation
• Operate kitchen equipment safely including slicers, mixers, food processors, and knives
• Maintain cleanliness and sanitation of prep areas throughout shift
• Practice proper food safety and hygiene procedures including handwashing and cross-contamination prevention
• Assist with receiving deliveries and inspecting product quality as directed
• Minimize waste and communicate low inventory levels to supervisors
• Support line cooks during peak service when assigned
• Assist with kitchen closing procedures including proper storage and sanitation
• 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 regularly lift and move up to 50 lbs
• Ability to use repetitive manual dexterity frequently (cutting, slicing, mixing)
• Ability to bend, stretch, and reach frequently, including overhead
• Ability to visibly inspect food quality and storage conditions
• 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 operate kitchen equipment and complete job duties safely
• Ability to work flexible hours based on business needs including early mornings, evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Kitchen Ticket System (basic awareness)
• 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 prep environment supporting service periods with seasonal fluctuations in volume
• Exposure to sharp tools, hot surfaces, refrigeration environments, and cleaning chemicals
• Combination of independent task execution and collaborative team environment

KEY SKILLS & EXPERIENCE REQUIRED:

• 1–2 years of kitchen or food preparation experience preferred.
• Basic knife skills and understanding of culinary fundamentals.
• Knowledge of food safety and sanitation practices.
• Strong organizational skills and attention to detail.
• Ability to follow recipes and instructions accurately.
• Ability to work efficiently and maintain pace during busy periods.
• Strong teamwork and communication skills.
• 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.

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.