Description
The Sous Chef leads daily kitchen operations at The Lifesaving Station, a high-volume all-day dining restaurant at Sanderling Resort in Duck, North Carolina. The role manages culinary staff, scheduling, training, food quality, sanitation, inventory, food costs, seasonal menus, equipment, and coordination with restaurant leadership. It requires at least four years of progressive kitchen leadership experience in a full-service or fine-dining restaurant, strong culinary and leadership skills, and availability for flexible hours including evenings, weekends, and holidays.
