Executive Sous Chef at Celeste

TRIO LLC; Narragansett Pier (RI); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Health Insurance

Dental

Vision

401k match

Employee Ownership Opportunities

Sick, Holiday, Vacation time off

Job summary

Celeste in Narragansett, RI is seeking an Executive Sous Chef to join the team. The restaurant offers a coastal European-inspired menu and is part of the Newport Restaurant Group.

You will lead daily kitchen operations alongside the Executive Chef, focusing on high-volume service and staff development. Ideal candidates have at least 2 years as an Executive Sous Chef or Chef de Cuisine, with flexible scheduling including nights and some holidays.

Qualifications

• 2+ years of experience as an Executive Sous Chef or Chef de Cuisine in a full-service establishment.
• Culinary Arts degree preferred, but exceptional experience accepted.
• Flexible schedule including days, nights, weekends, and some holidays.

Responsibilities

• Daily management of kitchen operations and coordination of all kitchen activities including private dining.
• Daily monitoring of prep production and quality checks of all mise en place prior to service.
• Ensures a quality guest experience through oversight of employees preparing and cooking food.
• Ongoing development of BOH employees and kitchen supervisory positions.
• Assist with inventory and purchasing/storage.

Skills

Leadership

Interpersonal skills

Communication

Staff management

Education

Culinary Arts degree

Job description

Executive Sous ChefCelesteNarragansett, RI______________________________Celeste is looking for a Executive Sous Chef to join the team.Celeste is located in the sandy shoreline community of Narragansett. Comfortable, casual and creative, Celeste aims to provide stellar service alongside our unique menu of Coastal European flavors, welcoming locals and visitors to join us year-round for fresh flavors and hospitality. Celeste is proud to be part of the Newport Restaurant Group!About the Position: In the Executive Sous Chef role, you will be part of a passionate culinary team and will work with the Executive Chef to oversee and lead the daily operations.About You: You have a passion for cooking, ingredients, and technique. This position is perfect for a motivated culinarian, with high volume experience, who is looking to grow their career.Essential Duties:Daily management of kitchen operations and coordination of all kitchen activities including private diningDaily monitoring of prep production and quality checks of all mise en place prior to serviceEnsures a quality guest experience through oversight of employees preparing and cooking foodOngoing development and of BOH employees and kitchen supervisory positionsAssist with inventory and purchasing/storageCompensation and Benefits:Competitive compensation $75,000-$90,000/Year!Sick, Holiday, and Vacation paid time offHealth & Wellness:MedicalDentalVisionFlexible and Dependent Care spending account optionsHealth Reimbursement Account (HRA)Financial & Employee Ownership:100% Company paid LTD, Life & AD&D InsuranceGenerous Company 401k matchEmployee Ownership OpportunitiesEmployee Perks:NRG Dining Card Program35% discount when dining in our locations (including food and beverages)Employee Assistance Program (EAP)Employee Discount ProgramsWholesaler Club Reimbursement ProgramTenure ProgramReferral Bonus ProgramVoluntary Benefits:Telemedicine accessAbout Newport Restaurant Group: We are proud to be a 100% Employee-Owned Company. What does it mean to work for an 100% Employee-Owned Company? If you decide to join our team, you’ll not just be an employee — you’ll be eligible to become an owner in the company. Really, there’s no catch, we invest in our employees, and they in turn invest their time, energy and talents in our businesses! We have one of the strongest, friendliest hospitality staffs in New England. Our common goal is to make people happy through great food, great locations and great teamwork. If you feel the same, we want to hear from you.Qualifications:A minimum of 2 years of previous experience as an Executive Sous Chef or Chef de Cuisine in a full-service establishment is requiredCulinary Arts degree preferred, but we will hire candidates with exceptional experience.Must have flexible schedule to work during days, nights, weekends, and some holidays as neededSkills & Abilities:Strong leadership, interpersonal and communication skills, with demonstrated ability to build relationships and manage staff at all levelsMust be able to stand for long periods of timeAbility to lift and move 25-50 poundsBe collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships