Sous Chef

Department:      Food & Beverage – Culinary Direct Report:  Executive Sous Chef / Executive Chef Purpose:            Lead and oversee all culinary operations for The Lifesaving Station (LSS), 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 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 Sous Chef is responsible for the daily leadership of kitchen operations at Lifesaving Station. 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 Executive Chef 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 D