Sous Chef - Theodosia

EOS•Kitty Hawk, NC

2d•Onsite

About The Position

The Sous Chef will lead and oversee all culinary operations for Theodosia, the signature, chef-driven dining experience at Sanderling Resort in Duck, North Carolina. This role ensures exceptional food quality, operational discipline, financial accountability, and team development while maintaining alignment with resort standards and culinary vision. Theodosia celebrates regional ingredients, seasonality, and sophisticated yet welcoming service.

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 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 Sous Chef experience preferred.

Responsibilities

Lead and oversee all culinary operations for Theodosia, ensuring proper labor management, food cost control, culinary excellence, sanitation compliance, and consistent execution.
Independently manage culinary personnel, including hiring, onboarding, training, performance reviews, wage recommendations, coaching, discipline, termination, and weekly scheduling.
Create effective, cost-efficient schedules for the culinary team based on forecasted covers, banquet needs, seasonality, and budgeted labor targets.
Oversee kitchen onboarding processes, including initiating hiring, developing departmental training programs, and ensuring adherence to uniform, appearance, time, attendance, and culinary expectations.
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 Chef de Cuisine 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.