Prep Cook - Theodosia

EOS•Kitty Hawk, NC

7h•Onsite

About The Position

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

Requirements

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.
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

Responsibilities

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