Sous Chef - Theodosia

Sous Chef - TheodosiaThe 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 Sous Chef is responsible for the daily leadership of kitchen operations at Theodosia. This role ensures exceptional food quality, operational discipline, financial accountability, and team development while maintaining alignment with resort standards and culinary vision.Job Summary:Independently manages culinary personnel, specifically Culinary Supervisors, Line Cooks, Prep Cooks, and Dishwashers/Stewards, including hiring, onboarding, training, performance reviews, wage recommendations, coaching, discipline, termination, and weekly schedulingCreate effective, cost-efficient schedules for culinary team based on forecasted covers, banquet needs, seasonality, and budgeted labor targetsResponsible for kitchen onboarding processes including initiating/communicating PAN for hiring, development of departmental training programs, adherence to uniform and appearance standards, time and attendance policies, and culinary expectationsFollow company guidelines for progressive disciplinary action, involving People + Culture in all appropriate stepsConduct daily culinary briefings to review operational focus, menu changes, safety topics, guest feedback, pacing expectations, and quality standardsServe as kitchen manager, overseeing daily food preparation, sanitation standards, inventory receiving, production planning, and food cost reportingDevelop seasonal menus in alignment with Chef de Cuisine and resort leadership, incorporating regional ingredients and industry trendsManage food cost of all menu items and ensure pricing reflects proper cost of goods and margin targetsAssist with beverage and culinary collaboration for tasting menus, wine pairings, and special eventsMonitor daily inventory of all stations, ensuring proper product rotation, labeling, storage, and waste controlAssist with inventory management, par levels, ordering, receiving, and invoice coding. Inspect food purchases upon arrival for quality and accuracyTrain and mentor culinary team on execution, plating, timing, allergen awareness, and presentation standardsExpedite food regularly during service, ensuring proper timing of courses and consistency in presentationEnsure compliance with all health department standards and food safety regulations, maintaining cleanliness and organization throughout the kitchenEnsure proper operation and maintenance of all kitchen equipment and tools; report repair needs promptlyCheck all stations at end of shift for proper storage, sanitation, and closing proceduresLead by example through clean, organized stations and professional conductLiaise daily with Restaurant General Manager and Front of House leadership to ensure alignment on service pacing, guest expectations, and feedbackCoordinate workflow to ensure smooth and efficient kitchen operations during all service periodsMonitor and delegate tasks to culinary team members to maximize productivity, including prep lists and ongoing task managementDemonstrate a team-focused attitude and encourage collaboration across departmentsUnderstand and use safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures, and Workplace Safety standardsAttend meetings and training sessions as requiredComply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance, uniform standards, anti-harassment policy, and workplace conduct expectationsEssential Functions of the Job:Ability to remain standing for up to 10 hoursAbility to remain stationary in desk/meeting environment for up to 8 hoursAbility to move quickly based on operational needsAbility to move up and down stairs occasionallyAbility to regularly move and lift up to 50 lbsAbility to use repetitive manual dexterity frequently, including chopping, slicing, mixing, plating, and equipment operationAbility to bend, stretch, and reach frequently, including overheadAbility to visibly inspect food quality, plating presentation, and sanitation detailsAbility to communicate and exchange information effectivelyAbility to read, write, speak, and understand basic EnglishAbility to complete a satisfactory background checkAbility to perform assigned tasks, operate equipment, and complete job duties in a safe mannerAbility to work flexible hours based on business needs including evenings, weekends, and holidaysTechnology and Equipment Used:Microsoft Office (Outlook, Word, Excel)Inventory and Procurement SoftwarePoint of Sale Software / Kitchen Display SystemsPhone and Two-Way Communication DevicesScheduling, Timekeeping, and Labor Management SoftwareComputer and PrinterTime clock and time clock systemsBasic Cleaning Chemicals & ToolsKitchen Equipment (ovens, stoves, fryers, steamers, grills, etc.)Commercial Food Processors and BlendersRefrigeration Units & FreezersAutomatic DishwasherCommercial Stand MixerSous Vide MachineMeat SlicerMandolinStep StoolWorking Environment:Work will primarily take place in a hotel resort and restaurant environment, in back-of-house kitchen areasCombination of independent leadership and collaborative team environmentFast-paced service setting with seasonal volume fluctuationsExposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicalsKey Skills & Experience Required:4+ years of progressive kitchen leadership experience in a full-service or fine dining restaurantPrior Chef de Cuisine or Sous Chef experience preferredStrong understanding of food cost management and labor controlAdvanced culinary techniques and knife skillsExperience in seasonal menu development and menu costingStrong leadership, coaching, and team development skillsAbility to prioritize, delegate, and remain composed under pressurePassion for hospitality and culinary excellenceSuccessful completion of satisfactory background checkAvailable and willing to work flexible hours based on business needs including weekdays and weekendsNo 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 EmployerThis 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.