Chef de Cuisine - Coastal Kitchen Leader & Menu Innovator

Newport Restaurant Group; Tiverton (RI); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Competitive pay

PTO

Bonus program

Health insurance

Dental

Vision

HSA / HRA options

100% company-paid LTD

Life & AD&D Insurance

401k match

Employee ownership opportunities

Dining discount 35%

EAP

Referral bonus program

Job summary

The Boat House Restaurant in Tiverton, RI, part of Newport Restaurant Group, seeks a Chef de Cuisine to own the food, lead line service, write menus, and train cooks. You’ll collaborate with the Executive Chef on menu changes, costing, and feasibility while championing local procurement and seafood-forward coastal cuisine.

You will mentor staff, manage kitchen operations in the chef’s absence, and uphold high standards of quality and sanitation in a fast-paced coastal setting.

Qualifications

• At least 2 years of experience as an Executive Sous Chef or equivalent role.
• 5 years of total kitchen experience, or an equivalent combination of education and experience.
• Culinary degree or certificate preferred; equivalent experience considered.

Responsibilities

• Drive menu development, food programs, and daily specials in line with the property's culinary philosophy.
• Develop recipes and specifications for menu items and specials, owning documentation and costing with the Executive Chef.
• Lead the execution of the menu and food programs during service, supervising BOH staff and ensuring quality and consistency.
• Oversee training of the full kitchen team on menu, recipes, and technique.
• Complete vendor purchase orders, assist with food procurement, storage, and inventory counts.
• Participate in Food Safety Plan development and maintain sanitation standards.

Skills

Executive Sous Chef

Kitchen leadership

Menu development

Seafood expertise

Education

Culinary degree or certificate preferred

Job description

The Boat House Restaurant in Tiverton, RI, part of Newport Restaurant Group, seeks a Chef de Cuisine to own the food, lead line service, write menus, and train cooks. You’ll collaborate with the Executive Chef on menu changes, costing, and feasibility while championing local procurement and seafood-forward coastal cuisine.

You will mentor staff, manage kitchen operations in the chef’s absence, and uphold high standards of quality and sanitation in a fast-paced coastal setting.