Creative Culinary Leader — Luxury Hotel Kitchen

SmartRecruiters, Inc.; Newport (RI); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Flexible Spending Accounts

Health Savings Account

Life Insurance (AD&D)

Team Member Stay Discounts

Employee Assistance Program

Tuition Reimbursement

Disability insurance (voluntary plans)

401(k) with 4% match

Job summary

The Vanderbilt, Auberge Collection in Newport is seeking a Chef de Cuisine to lead our kitchen brigade. You will craft innovative coastal New England menus, oversee staff and operations, and ensure exceptional guest dining experiences in a luxury hotel setting.

With 5–8 years in high-end restaurants or catering, prior roles as Chef de Cuisine or Sous Chef, and a track record of training teams and controlling costs, you will drive quality, consistency, and hospitality across all service levels.

Qualifications

• Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef.
• Minimum 5-8 years' culinary experience in established restaurants and/or catering companies.
• Experience in a luxury hotel, Michelin rated restaurant preferred.

Responsibilities

• Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
• Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.
• Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.
• Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.
• Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

Skills

Culinary leadership

Menu development

Staff training

Cost management

Quality control

Job description

The Vanderbilt, Auberge Collection in Newport is seeking a Chef de Cuisine to lead our kitchen brigade. You will craft innovative coastal New England menus, oversee staff and operations, and ensure exceptional guest dining experiences in a luxury hotel setting.

With 5–8 years in high-end restaurants or catering, prior roles as Chef de Cuisine or Sous Chef, and a track record of training teams and controlling costs, you will drive quality, consistency, and hospitality across all service levels.