Sous Chef - Theodosia

Department: Food & Beverage - Culinary

Direct Report: Chef de Cuisine

Purpose: Lead and oversee all culinary operations for Theodosia, ensuring proper 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, 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 scheduling
• Create effective, cost-efficient schedules for culinary team based on forecasted covers, banquet needs, seasonality, and budgeted labor targets
• Responsible 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 expectations
• Follow company guidelines for progressive disciplinary action, involving People + Culture in all appropriate steps
• Conduct daily culinary briefings to review operational focus, menu changes, safety topics, guest feedback, pacing expectations, and quality standards
• Serve as kitchen manager, overseeing daily food preparation, sanitation standards, inventory receiving, production planning, and food cost reporting
• Develop seasonal menus in alignment with Chef de Cuisine and resort leadership, incorporating regional ingredients and industry trends
• Manage food cost of all menu items and ensure pricing reflects proper cost of goods and margin targets
• Assist with beverage and culinary collaboration for tasting menus, wine pairings, and special events
• Monitor daily inventory of all stations, ensuring proper product rotation, labeling, storage, and waste control
• Assist with inventory management, par levels, ordering, receiving, and invoice coding. Inspect food purchases upon arrival for quality and accuracy
• Train and mentor culinary team on execution, plating, timing, allergen awareness, and presentation standards
• Expedite food regularly during service, ensuring proper timing of courses and consistency in presentation
• Ensure compliance with all health department standards and food safety regulations, maintaining cleanliness and organization throughout the kitchen
• Ensure proper operation and maintenance of all kitchen equipment and tools; report repair needs promptly
• Check all stations at end of shift for proper storage, sanitation, and closing procedures
• Lead by example through clean, organized stations and professional conduct
• Liaise daily with Restaurant General Manager and Front of House leadership to ensure alignment on service pacing, guest expectations, and feedback
• Coordinate workflow to ensure smooth and efficient kitchen operations during all service periods
• Monitor and delegate tasks to culinary team members to maximize productivity, including prep lists and ongoing task management
• Demonstrate a team-focused attitude and encourage collaboration 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 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, operate equipment, and complete job duties in a safe manner
• 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:

• 4+ years of progressive kitchen leadership experience in a full-service or fine dining restaurant
• Prior Chef de Cuisine or Sous Chef experience preferred
• Strong understanding of food cost management and labor control
• Advanced culinary techniques and knife skills
• Experience in seasonal menu development and menu costing
• Strong leadership, coaching, and team development skills
• Ability to prioritize, delegate, and remain composed under pressure
• 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.