Description

Department: Food & Beverage - Culinary

Direct Report: Chef de Cuisine

Purpose: Support the Chef de Cuisine in executing daily culinary operations for Theodosia, ensuring proper food preparation, sanitation compliance, labor efficiency, and consistent quality standards aligned 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 Culinary Supervisor plays a hands-on leadership role in daily kitchen execution. This position supports culinary excellence through station oversight, team training, food quality control, sanitation compliance, and service coordination. The Culinary Supervisor leads by example and ensures consistency in preparation, timing, and presentation.

JOB SUMMARY:

• Supervise and support Line Cooks, Prep Cooks, and Dishwashers/Stewards during assigned shifts, including delegation of responsibilities, coaching, and performance feedback
• Assist Chef de Cuisine with scheduling needs and daily labor adjustments based on forecast and business levels
• Responsible for assisting with onboarding and training of culinary team members including station standards, plating guidelines, sanitation procedures, allergen awareness, time and attendance expectations, and culinary execution
• Follow company guidelines for progressive disciplinary action, escalating concerns to Chef de Cuisine and People + Culture as appropriate
• Conduct daily shift briefings for culinary team covering specials, menu changes, operational focus, safety reminders, guest feedback, and service timing expectations
• Serve as shift leader in kitchen, overseeing preparation, line readiness, sanitation standards, receiving deliveries, and production planning
• Ensure proper station setup (mise en place) prior to service and proper breakdown and sanitation at shift end
• Expedite food during service when assigned, ensuring timing, plating consistency, and course progression standards are met
• Monitor inventory levels at stations, ensuring proper labeling, rotation (FIFO), storage, and waste control
• Assist with weekly and monthly inventory counts and par level maintenance
• Inspect deliveries for quality, quantity, and accuracy; report discrepancies promptly
• Ensure food quality meets Theodosia standards for taste, temperature, and presentation
• Practice and train team members on proper food sanitation, safe knife handling, allergen safety, and hygiene requirements
• Ensure cleanliness of all work areas, utensils, and equipment throughout shift
• Assist with minor equipment troubleshooting and report maintenance concerns
• Coordinate workflow with Front of House leadership to ensure smooth service execution
• Delegate tasks to team members during slower periods to maximize productivity and preparedness
• Demonstrate a team-focused attitude and foster collaboration within the kitchen and across departments
• Understand and use safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures, and workplace safety standards
• Attend meetings and training sessions as required
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance, uniform standards, anti-harassment policy, and workplace conduct expectations

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours
• Ability to move quickly based on operational needs
• Ability to move up and down stairs occasionally
• Ability to regularly move and lift up to 50 lbs
• Ability to use repetitive manual dexterity frequently (cutting, chopping, mixing, plating)
• Ability to bend, stretch, and reach frequently, including overhead
• Ability to visibly inspect food quality and sanitation details
• 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 evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office (Outlook, Word, Excel)
• Inventory and Procurement Software
• Point of Sale Software / Kitchen Display Systems
• Phone and Two-Way Communication Devices
• Scheduling, Timekeeping, and Labor Management Software
• Computer and Printer
• 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 environment, in back-of-house kitchen areas
• Fast-paced service environment with seasonal fluctuations in volume
• Combination of independent task execution and collaborative teamwork
• Exposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicals

KEY SKILLS & EXPERIENCE REQUIRED:

• 2–4 years of professional kitchen experience in a full-service restaurant
• Previous lead line cook or supervisory experience preferred
• Strong understanding of food preparation techniques and plating standards
• Basic understanding of food cost awareness and waste control
• Strong communication and organizational skills
• Ability to prioritize tasks and remain composed under pressure
• Demonstrates professionalism and passion for culinary excellence
• 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.