Culinary Supervisor - Theodosia

EOS•Kitty Hawk, NC

20h•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 Culinary Supervisor plays a hands-on leadership role in daily kitchen execution. This position supports culinary excellence through station oversight, team training, food quality control, sanitation compliance, and service coordination. The Culinary Supervisor leads by example and ensures consistency in preparation, timing, and presentation.

Requirements

Ability to remain standing for up to 10 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 (cutting, chopping, mixing, plating)
Ability to bend, stretch, and reach frequently, including overhead
Ability to visibly inspect food quality 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 operate kitchen equipment and complete job duties safely
Ability to work flexible hours based on business needs including evenings, weekends, and holidays
2–4 years of professional kitchen experience in a full-service restaurant
Strong understanding of food preparation techniques and plating standards
Basic understanding of food cost awareness and waste control
Strong communication and organizational skills
Ability to prioritize tasks and remain composed under pressure
Demonstrates professionalism and passion for culinary excellence
Successful completion of satisfactory background check
Available and willing to work flexible hours based on business needs including weekdays and weekends

Nice To Haves

Previous lead line cook or supervisory experience preferred

Responsibilities

Supervise and support Line Cooks, Prep Cooks, and Dishwashers/Stewards during assigned shifts, including delegation of responsibilities, coaching, and performance feedback
Assist Chef de Cuisine with scheduling needs and daily labor adjustments based on forecast and business levels
Responsible for assisting with onboarding and training of culinary team members including station standards, plating guidelines, sanitation procedures, allergen awareness, time and attendance expectations, and culinary execution
Follow company guidelines for progressive disciplinary action, escalating concerns to Chef de Cuisine and People + Culture as appropriate
Conduct daily shift briefings for culinary team covering specials, menu changes, operational focus, safety reminders, guest feedback, and service timing expectations
Serve as shift leader in kitchen, overseeing preparation, line readiness, sanitation standards, receiving deliveries, and production planning
Ensure proper station setup (mise en place) prior to service and proper breakdown and sanitation at shift end
Expedite food during service when assigned, ensuring timing, plating consistency, and course progression standards are met
Monitor inventory levels at stations, ensuring proper labeling, rotation (FIFO), storage, and waste control
Assist with weekly and monthly inventory counts and par level maintenance
Inspect deliveries for quality, quantity, and accuracy; report discrepancies promptly
Ensure food quality meets Theodosia standards for taste, temperature, and presentation
Practice and train team members on proper food sanitation, safe knife handling, allergen safety, and hygiene requirements
Ensure cleanliness of all work areas, utensils, and equipment throughout shift
Assist with minor equipment troubleshooting and report maintenance concerns
Coordinate workflow with Front of House leadership to ensure smooth service execution
Delegate tasks to team members during slower periods to maximize productivity and preparedness
Demonstrate a team-focused attitude and foster collaboration within the kitchen and 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