Lead Sous Chef - Resort Kitchen, Seasonal Menus

The Sanderling; North Carolina; On-site; USD 90,000 - 120,000; Full time

Job summary

The Sanderling Resort in Duck, North Carolina, is seeking a seasoned Sous Chef to lead Lifesaving Station, our signature all-day dining outlet. You will oversee daily culinary operations, drive food costs, and ensure sanitation, EOS Hospitality standards, and culinary excellence.

This high‑volume, oceanfront setting demands strong leadership, seasonal menu development, team coaching, and cross‑department collaboration with the Restaurant General Manager.

Qualifications

• 4+ years of progressive kitchen leadership experience in a full‑service or fine dining setting.
• Strong understanding of food cost management and labor control.
• Advanced culinary techniques and knife skills.
• Experience in seasonal menu development and menu costing.
• Proven 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 including evenings and weekends.

Responsibilities

• Independently manages culinary personnel, 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 and budgeted labor targets.
• Lead kitchen onboarding, PAN for hiring, training programs, and adherence to uniform and attendance standards.
• Oversee daily food preparation, sanitation, inventory receiving, production planning, and food cost reporting.
• Develop seasonal menus in alignment with executive leadership and resort standards.
• Monitor inventory, rotate stock, and ensure proper labeling and waste control.
• Collaborate with beverage and culinary for tasting menus, wine pairings, and events.
• Ensure compliance with health regulations and safe operation of all kitchen equipment.

Skills

Leadership

Team development

Food cost management

Culinary techniques

Menu development

Job description

The Sanderling Resort in Duck, North Carolina, is seeking a seasoned Sous Chef to lead Lifesaving Station, our signature all-day dining outlet. You will oversee daily culinary operations, drive food costs, and ensure sanitation, EOS Hospitality standards, and culinary excellence.

This high‑volume, oceanfront setting demands strong leadership, seasonal menu development, team coaching, and cross‑department collaboration with the Restaurant General Manager.