Lead Line Cook

EOS Hospitality•Southern Shores, NC

4d•Onsite

About The Position

The Lead Line Cook prepares and executes menu items at The Lifesaving Station (LSS), the Sanderling Resort’s signature all-day dining outlet in Duck, North Carolina. The role supports the resort’s chef-driven vision and elevated dining experience by preparing food consistently and with attention to detail while following culinary, sanitation, and food safety standards. The restaurant is a high-volume, family-friendly setting with seasonal fluctuations in service volume. The cook prepares and cooks meats, fish, vegetables, soups, and other hot food products; portions and prepares ingredients before cooking; and completes food and final plate preparation, including presentation and garnishing. The position requires precision, urgency, teamwork, and a commitment to culinary excellence. The employee reports to a Culinary Supervisor, Sous Chef, Executive Sous Chef, or Executive Chef.

Requirements

Basic knowledge of culinary techniques and knife skills.
Understanding of food safety and sanitation practices.
Ability to follow recipes and execute them consistently.
Strong teamwork and communication skills.
Ability to prioritize tasks and remain composed under pressure.
Passion for culinary arts and hospitality.
Successful completion of a satisfactory background check.
Availability and willingness to work flexible hours based on business needs, including weekdays, weekends, evenings, and holidays.
Ability to remain standing for up to 10 hours; move quickly; regularly lift and move up to 50 pounds; and frequently perform repetitive manual tasks, bend, stretch, and reach, including overhead.
Ability to visibly inspect food quality and presentation; communicate effectively; and read, write, speak, and understand basic English.
Ability to perform assigned tasks and operate equipment safely.

Nice To Haves

1–3 years of professional kitchen experience preferred.

Responsibilities

Prepare and cook menu items according to established recipes, standards, and plating guidelines.
Maintain knowledge of menu items, daily features, ingredients, and preparation methods.
Set up the assigned station with proper mise en place before service.
Maintain portion control and consistency in execution.
Maintain food quality, including taste, temperature, and presentation.
Follow labeling, FIFO rotation, and food storage procedures.
Assist with daily prep lists and production needs.
Keep the assigned station clean and organized throughout the shift.
Operate kitchen equipment safely and efficiently.
Assist with receiving deliveries and checking product quality and accuracy.
Support inventory control by minimizing waste and notifying supervisors of low stock.
Follow sanitation practices, including handwashing, cross-contamination prevention, and allergen awareness.
Comply with health department standards and food safety regulations.
Communicate station needs and timing to Culinary Supervisors and fellow team members.
Assist with closing procedures, including food storage, station breakdown, and sanitation.
Maintain a professional appearance and demeanor and work collaboratively with the team.
Follow safe work practices, including emergency procedures, accident reporting, OSHA compliance, and bloodborne pathogen procedures.
Attend meetings and training sessions as required.
Comply with workplace policies and expectations, including time and attendance, uniform standards, anti-harassment, and workplace conduct.