Restaurant Chef

Debuting a new look in spring 2013, Sanderling Resort emerges from a multi-million dollar refresh, beckoning families and couples back to its picturesque shores on the Outer Banks of Duck, North Carolina. Featuring 95 guest rooms and suites and five rental homes set on 13 acres and almost completely encircled by the Atlantic Ocean and the serene Currituck Sound, multi-generational travelers will discover two new pools with inviting fire pits for gatherings, a tranquil spa offering indigenous healing treatments and miles of uninterrupted beauty, including a nearby Audubon Sanctuary at the Outer Banks only true resort. A refreshed arrival experience will greet guests with an open and welcoming lobby area including the new Beach House Lobby Bar. The resort is also home to Kimballs Kitchen, a lively new steak, seafood and raw bar concept boasting dramatic views of the sound. The Lifesaving Station and No. 5 Bar, housed in a national historic building and offering inside and outside dining focuses on locally sourced coastal Carolina cuisine appealing to all generations. The new Sandbar will welcome guests for beach and poolside libations in a casual outdoor deck setting. With more than 12,000 square feet of updated indoor and outdoor event space, brides and meeting planners will find a venue to suit every taste; each with a touch of southern hospitality and relaxed, yet luxurious amenities.

Sanderling Resort is currently seeking a dynamic, experienced, and motivated individual for the position of Restaurant Chef.  The Restaurant Chef is responsible for managing the day to day operations of the kitchen.  Leads the culinary and stewarding teams by monitoring food production and preparation at each production station as well as sanitation of the kitchen and wares.  Ensures service meets/exceeds guest expectations and coordinates production during pre-shift preparation as well as during service hours.  Responsibilities of the Restaurant Chef include:

• Lead all kitchen operations including the proper production, quality, and timeliness of all food items.
• Assist Director of Food and Beverage in the creation of menu items, recipe cards and plate presentations.
• Provide supervisory guidance, reinforce training, and initiate disciplinary action when needed.
• Ensure the opening and closing procedures for cooks, pantry, and cooks’ helpers are completed.
• Expedite food from the front line during meal periods and check all food.
• Manage food costs and labor productivity according to financial guidelines.
• Provide training in food production, sanitation, equipment usage to the appropriate Associates.
• Ensure that the Associates consistently follow safety and health standards and company standards.
• Attend staff meetings, food and beverage meetings, and other meetings as required.
• Provide guest service interactions with both dining guests and Associates to ensure overall satisfaction.
• Performs kitchen administrative responsibilities including scheduling, monthly food and beverage inventory and payroll.
• Perform all duties of Lead Cook or other Cooks when needed.

• Three or more years experience in same/similar role in fine dining restaurant in resort/hotel industry, preferably four diamond.
• Culinary school degree preferred or equivalent combination of education and experience.
• Minimum 1 year supervisory or leadership responsibilities required.
• Hospitality-oriented; excellent customer service and interpersonal skills.
• Must be able to read, write and speak English with co-Associates and Leaders.
• Computer knowledge and skills (Word, Excel, Payroll).
• Work flexible hours including nights, weekends, and holidays.