Executive Sous Chef

The Vanderbilt, Auberge Collection; Newport (RI); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Flexible Spending Accounts

Health Savings Account

Basic Life and AD&D

Team Member Stay Discounts

Employee Assistance Program

Tuition Reimbursement

Task Force Opportunities

Voluntary plans: short- and long-term…

401(k) with 4% match

Job summary

The Vanderbilt, Auberge Collection in Newport is seeking a Chef de Cuisine/Executive Sous Chef to lead our kitchen brigade and craft innovative dishes that reflect coastal New England influences. You will orchestrate a symphony of flavors, ensuring guest experiences that elevate our luxury dining standards.

Lead, train and mentor kitchen staff, supervise inventory and safety, standardize recipes, and monitor costs to maintain profitability while delivering exceptional cuisine in a historic,

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 reflecting the culinary vision, seasonal ingredients and trends.
• Oversee all kitchen operations including staff supervision, food prep, inventory management, and health/safety compliance.
• Standardize recipes and ensure consistency in quality, taste and presentation.
• Train and mentor kitchen staff to maintain high performance.
• Monitor food costs, labor, and waste, implementing strategies to control costs while maintaining quality.

Skills

Chef de Cuisine experience

Sous Chef experience

Executive Sous Chef experience

Kitchen leadership

Staff mentoring

Job description

The Vanderbilt, Auberge Collection is a former mansion-turned-storied 33-room luxury resort located in downtown Newport. Originally built in 1908 by scion Alfred Gwynne Vanderbilt, the property is the coastal city’s social hub and a vibrant, historic gem waiting to be explored. Brimming with alluring eccentricities, the mansion has been meticulously restored to its glory, boasting elegant fireplaces and museum-quality artwork in the welcoming lobby entrance, Mezzanine and Parlor Room. Dining options include The Dining Room at the Vanderbilt, which features a forward-thinking menu of coastal New England classics, The Living Room, offering light bites and bar favorites, and The Conservatory, where guests can dine indoors as well as outdoors on the Garden Terrace. Guests can also enjoy evening drinks at the popular rooftop bar, The Roof Deck, which offers sweeping views of Newport Harbor. The Vanderbilt presents a spa and fitness center with indoor and outdoor pools, as well as a variety of local experiences, such as sailing journeys on the Newport coast, private culinary classes, and more.

Follow The Vanderbilt on Facebook and Instagram @VanderbiltAuberge

Job Description

Step into the culinary spotlight as our Chef de Cuisine/ Executive Sous Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests.

• 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.

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-

Auberge Collection is proud to support the needs of our team members and their families with a competitive and affordable benefits package including:

• Flexible Spending Accounts
• Health Savings Account
• Basic Life and AD&D
• Team Member Stay Discounts
• Employee Assistance Program
• Tuition Reimbursement
• Task Force Opportunities
• Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance
• 401(k) program and receive a 4% match on employee contributions after one year.

Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description.

Additional information

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

Vanderbilt Hotel LLC is an Equal Opportunity Employer, M/F/D/V. Vanderbilt Hotel LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Vanderbilt Hotel LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.