Executive Sous Chef

EOS•Kitty Hawk, NC

31d

About The Position

Lead and oversee all culinary operations for The Lifesaving Station (LSS), ensuring effective 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 Executive Sous Chef is responsible for the strategic leadership and day-to-day management of kitchen operations atLifesaving Station. This role ensures exceptional food quality, operational discipline, financial accountability, and teamdevelopment while maintaining alignment with the Executive Chef’s vision and resort standards.

Requirements

5+ years of progressive kitchen leadership experience in a full-service or high-volume restaurant environment
Prior Sous Chef or Executive Sous Chef experience required; Chef de Cuisine experience preferred
Strong financial acumen with proven experience managing food cost and labor
Advanced culinary skills and strong understanding of seasonal menu development
Proven leadership, coaching, and team development experience
Ability to prioritize, delegate, and remain composed in a fast-paced environment
Strong organizational, communication, and problem-solving skills
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

Responsibilities

Lead and manage all culinary personnel, including Sous Chefs, Culinary Supervisors, Line Cooks, Prep Cooks, and Dishwashers/Stewards. Responsibilities include hiring, onboarding, training, performance reviews, wage recommendations, coaching, discipline, terminations, and scheduling oversight
Create and oversee effective, cost-efficient culinary schedules based on forecasted covers, banquet needs, seasonality, and budgeted labor targets
Oversee all onboarding processes for culinary team members including PAN initiation, training program execution, uniform standards, and adherence to time and attendance policies
Ensure proper execution of progressive disciplinary processes in partnership with People + Culture and Executive Chef
Lead daily culinary briefings to communicate operational priorities, menu updates, safety standards, guest feedback, and execution expectations
Act as the primary kitchen leader in the absence of the Executive Chef, ensuring full operational control and decision-making
Oversee all aspects of food preparation, production planning, sanitation, and service execution across all meal periods
Drive menu development in partnership with the Executive Chef, incorporating seasonal ingredients, regional influence, and cost targets
Own food cost performance for LSS, including menu costing, portion control, waste management, and pricing alignment
Monitor and analyze food cost reports and implement corrective actions to maintain budgeted targets
Oversee inventory management including par levels, ordering, receiving, storage, and invoice coding
Inspect all food deliveries for quality, accuracy, and adherence to specifications
Ensure proper product rotation, labeling, storage, and waste minimization across all stations
Train, mentor, and develop culinary team members, focusing on technique, execution, plating standards, timing, and consistency
Ensure proper expediting of food during service, maintaining quality, presentation, and timing standards
Lead by example with strong culinary execution, organization, and professionalism
Ensure compliance with all health department standards, food safety regulations, and sanitation practices
Oversee cleanliness, organization, and maintenance of all kitchen areas and equipment
Ensure all kitchen equipment is properly maintained and functioning; coordinate repairs as needed
Collaborate daily with Restaurant General Manager and Front of House leadership to align on service flow, pacing, and guest expectations
Coordinate kitchen workflow to ensure efficient and consistent execution during all service periods
Monitor productivity and delegate responsibilities to maximize efficiency across the culinary team
Foster a collaborative, team-oriented culture within the kitchen and across departments
Ensure compliance with all safety standards including Emergency Procedures, Accident Reporting, OSHA Compliance, Bloodborne Pathogen Procedures, and workplace safety guidelines
Attend required meetings and training sessions
Comply with all policies outlined in the Handbook, Property Supplement, and company guidelines