Chef de Cuisine - Theodosia

EOS•Kitty Hawk, NC

1d•Onsite

About The Position

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 Chef de Cuisine 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.

Requirements

4+ years of progressive kitchen leadership experience in a full-service or fine dining restaurant
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
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

Nice To Haves

Prior Chef de Cuisine or senior Sous Chef experience preferred

Responsibilities

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
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