About this opportunity
Wequassett lists this Sous Chef opportunity in galveston, Texas. Review the employer’s description below for duties, qualifications and application requirements.
Job description
The Sanderling Resort
1461 Duck Road
Kitty Hawk, NC 27949, USA
Description
Department: Food & Beverage – Culinary
Direct Report: Executive Sous Chef / Executive Chef
Purpose: Lead and oversee all culinary operations for The Lifesaving Station (LSS), ensuring proper 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 Sous Chef is responsible for the daily leadership of kitchen operations at Lifesaving Station. This role ensures exceptional food quality, operational discipline, financial accountability, and team development while maintaining alignment with resort standards and culinary vision.
JOB SUMMARY:
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
ESSENTIAL FUNCTIONS OF THE JOB:
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
TECHNOLOGY AND EQUIPMENT USED:
Microsoft Office (Outlook, Word, Excel)
Inventory and Procurement Software
Point of Sale Software / Kitchen Display Systems
Phone and Two-Way Communication Devices
Scheduling, Timekeeping, and Labor Management Software
Computer and Printer
Time clock and time clock systems
Basic Cleaning Chemicals & Tools
Commercial Food Processors and Blenders
Automatic Dishwasher
Commercial Stand Mixer
Sous Vide Machine
Meat Slicer
Mandolin
Step Stool
WORKING ENVIRONMENT:
Work will primarily take place in a hotel resort and restaurant environment, in back-of-house kitchen areas
Combination of independent leadership and collaborative team environment
Fast-paced service setting with seasonal volume fluctuations
Exposure to hot surfaces, sharp tools, refrigeration environments, and cleaning chemicals
KEY SKILLS & EXPERIENCE REQUIRED:
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
#INDTSR
No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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Worksite address
galveston, TX, 77554, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.