Description

Department: Food & Beverage – Culinary

Direct Report: Executive Chef

Purpose: Lead and oversee all culinary operations for The Lifesaving Station (LSS), ensuring effective labor management, food cost control, culinary excellence, sanitation compliance, and consistent execution aligned with EOS Hospitality and Sanderling Resort standards.

OVERVIEW:

The 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 atLifesaving Station. This role ensures exceptional food quality, operational discipline, financial accountability, and teamdevelopment 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 oversight
• Create and oversee effective, cost-efficient culinary schedules based on forecasted covers, banquet needs, seasonality, and budgeted labor targets
• Oversee all onboarding processes for culinary team members including PAN initiation, training program execution, uniform standards, and adherence to time and attendance policies
• Ensure proper execution of progressive disciplinary processes in partnership with People + Culture and Executive Chef
• Lead daily culinary briefings to communicate operational priorities, menu updates, safety standards, guest feedback, and execution expectations
• Act as the primary kitchen leader in the absence of the Executive Chef, ensuring full operational control and decision-making
• Oversee all aspects of food preparation, production planning, sanitation, and service execution across all meal periods
• Drive menu development in partnership with the Executive Chef, incorporating seasonal ingredients, regional influence, and cost targets
• Own food cost performance for LSS, including menu costing, portion control, waste management, and pricing alignment
• Monitor and analyze food cost reports and implement corrective actions to maintain budgeted targets
• Oversee inventory management including par levels, ordering, receiving, storage, and invoice coding
• Inspect all food deliveries for quality, accuracy, and adherence to specifications
• Ensure proper product rotation, labeling, storage, and waste minimization across all stations
• Train, mentor, and develop culinary team members, focusing on technique, execution, plating standards, timing, and consistency
• Ensure proper expediting of food during service, maintaining quality, presentation, and timing standards
• Lead by example with strong culinary execution, organization, and professionalism
• Ensure compliance with all health department standards, food safety regulations, and sanitation practices
• Oversee cleanliness, organization, and maintenance of all kitchen areas and equipment
• Ensure all kitchen equipment is properly maintained and functioning; coordinate repairs as needed
• Collaborate daily with Restaurant General Manager and Front of House leadership to align on service flow, pacing, and guest expectations
• Coordinate kitchen workflow to ensure efficient and consistent execution during all service periods
• Monitor productivity and delegate responsibilities to maximize efficiency across the culinary team
• Foster a collaborative, team-oriented culture within the kitchen and across departments
• Ensure compliance with all safety standards including Emergency Procedures, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures, and workplace safety guidelines
• Attend required meetings and training sessions
• Comply with all policies outlined in the Handbook, Property Supplement, and company guidelines

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours
• Ability to remain stationary in desk/meeting environment for up to 8 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, including chopping, slicing, mixing, plating, and equipment operation
• Ability to bend, stretch, and reach frequently, including overhead
• Ability to visibly inspect food quality, plating presentation, 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 perform assigned tasks safely and operate kitchen equipment properly
• 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
• Combination of independent leadership and collaborative team environment
• Fast-paced service setting with seasonal volume fluctuations
• Exposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicals

KEY SKILLS & EXPERIENCE REQUIRED:

• 5+ years of progressive kitchen leadership experience in a full-service or high-volume restaurant environment
• Prior Sous Chef or Executive Sous Chef experience required; Chef de Cuisine experience preferred
• Strong financial acumen with proven experience managing food cost and labor
• Advanced culinary skills and strong understanding of seasonal menu development
• Proven leadership, coaching, and team development experience
• Ability to prioritize, delegate, and remain composed in a fast-paced environment
• Strong organizational, communication, and problem-solving skills
• Passion for hospitality and 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.