Chef de Cuisine

DC Global Talent Inc.; Tiverton (RI); On-site; USD 95,000 - 116,000; Full time

Benefits offered by this job

Relocation assistance

Competitive salary

Job summary

DC Global Talent Inc. is seeking a Chef de Cuisine for a premier full‑service restaurant in Tiverton, Rhode Island. This senior culinary leadership role carries full accountability for kitchen operations, menu development, team leadership, food quality, and financial performance.

The ideal candidate is a creative, hands‑on leader with a track record of building high‑performing kitchens. Flexible availability for evenings, weekends, and holidays is required.

Qualifications

• Proven experience as Chef de Cuisine or Exec Sous Chef in a full-service setting.
• Strong culinary skills with a creative menu approach and focus on quality.
• Ability to lead, motivate, and develop a kitchen brigade.
• Solid financial acumen including food costing and inventory control.

Responsibilities

• Lead all kitchen operations with focus on food quality, presentation and service standards.
• Develop and execute creative menus, seasonal specials, and daily offerings reflecting the restaurant identity.
• Supervise and develop the kitchen team; manage scheduling, training, and performance across service periods.
• Manage food costing, ordering, inventory, and production planning to meet budgets.

Skills

Menu development

Team leadership

Food costing

Budget management

Food safety

US work authorization

Education

Culinary Arts degree

Job description

Full-Service Restaurant Tiverton, Rhode Island USD $105,000 per year

ABOUT THE ROLE

We are looking for a Chef de Cuisine for a full-service restaurant in Tiverton, Rhode Island. This is a senior culinary leadership role with full accountability for the kitchen operation, including menu development, team leadership, food quality, and financial performance. The ideal candidate is a creative, hands-on culinary leader with a passion for excellence and a proven ability to build and inspire a high-performing kitchen team.

WHAT YOU'LL DO

• Lead all kitchen operations, ensuring consistently exceptional food quality, presentation, and service standards
• Develop and execute creative menus, seasonal specials, and daily offerings that reflect the restaurant's identity and market
• Supervise and develop the kitchen team, managing scheduling, training, and performance across all service periods
• Manage food costing, ordering, inventory, and production planning to meet budgeted targets
• Maintain full compliance with food safety, sanitation, and kitchen hygiene standards at all times
• Foster a collaborative, respectful, and high-performance kitchen culture
• Maintain flexible availability including evenings, weekends, and some holidays as business requires

WHAT YOU BRING

• Proven experience as a Chef de Cuisine or Executive Sous Chef in a full-service restaurant or hospitality environment
• Strong culinary skills with a creative approach to menu development and a passion for food quality
• Demonstrated ability to lead, motivate, and develop a kitchen brigade
• Solid financial acumen including food costing, budget management, and inventory control
• Excellent communication, leadership, and interpersonal skills
• Culinary Arts degree preferred; exceptional experience will also be considered
• Must have valid US work authorization - visa sponsorship is not available

WHAT'S OFFERED

• USD $105,000 per year
• Relocation assistance available for qualifying US-based candidates