Executive Sous Chef

Executive Sous ChefThe Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality and memorable guest experiences. The Lifesaving Station (LSS) is the resort's signature all-day dining outlet, inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. The restaurant delivers a balance of elevated yet approachable cuisine, strong beverage programming, and welcoming, family-friendly service in a high-volume setting.The Executive Sous Chef is responsible for the strategic leadership and day-to-day management of kitchen operations at Lifesaving Station. This role ensures exceptional food quality, operational discipline, financial accountability, and team development while maintaining alignment with the Executive Chef's vision and resort standards.Job Summary:Lead and manage all culinary personnel, including Sous Chefs, Culinary Supervisors, Line Cooks, Prep Cooks, and Dishwashers/Stewards. Responsibilities include hiring, onboarding, training, performance reviews, wage recommendations, coaching, discipline, terminations, and scheduling oversightCreate and oversee effective, cost-efficient culinary schedules based on forecasted covers, banquet needs, seasonality, and budgeted labor targetsOversee all onboarding processes for culinary team members including PAN initiation, training program execution, uniform standards, and adherence to time and attendance policiesEnsure proper execution of progressive disciplinary processes in partnership with People + Culture and Executive ChefLead daily culinary briefings to communicate operational priorities, menu updates, safety standards, guest feedback, and execution expectationsAct as the primary kitchen leader in the absence of the Executive Chef, ensuring full operational control and decision-makingOversee all aspects of food preparation, production planning, sanitation, and service execution across all meal periodsDrive menu development in partnership with the Executive Chef, incorporating seasonal ingredients, regional influence, and cost targetsOwn food cost performance for LSS, including menu costing, portion control, waste management, and pricing alignmentMonitor and analyze food cost reports and implement corrective actions to maintain budgeted targetsOversee inventory management including par levels, ordering, receiving, storage, and invoice codingInspect all food deliveries for quality, accuracy, and adherence to specificationsEnsure proper product rotation, labeling, storage, and waste minimization across all stationsTrain, mentor, and develop culinary team members, focusing on technique, execution, plating standards, timing, and consistencyEnsure proper expediting of food during service, maintaining quality, presentation, and timing standardsLead by example with strong culinary execution, organization, and professionalismEnsure compliance with all health department standards, food safety regulations, and sanitation practicesOversee cleanliness, organization, and maintenance of all kitchen areas and equipmentEnsure all kitchen equipment is properly maintained and functioning; coordinate repairs as neededCollaborate daily with Restaurant General Manager and Front of House leadership to align on service flow, pacing, and guest expectationsCoordinate kitchen workflow to ensure efficient and consistent execution during all service periodsMonitor productivity and delegate responsibilities to maximize efficiency across the culinary teamFoster a collaborative, team-oriented culture within the kitchen and across departmentsEnsure compliance with all safety standards including Emergency Procedures, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures, and workplace safety guidelinesAttend required meetings and training sessionsComply with all policies outlined in the Handbook, Property Supplement, and company guidelinesEssential 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 safely and operate kitchen equipment properlyAbility 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:5+ years of progressive kitchen leadership experience in a full-service or high-volume restaurant environmentPrior Sous Chef or Executive Sous Chef experience required; Chef de Cuisine experience preferredStrong financial acumen with proven experience managing food cost and laborAdvanced culinary skills and strong understanding of seasonal menu developmentProven leadership, coaching, and team development experienceAbility to prioritize, delegate, and remain composed in a fast-paced environmentStrong organizational, communication, and problem-solving skillsPassion 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.