Executive Sous Chef at Celeste (84720)

Newport Restaurant Group; Narragansett (RI); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Health insurance

401k match

Employee ownership

Dining discount program

Wellness programs

Job summary

Celeste, part of Newport Restaurant Group, seeks an Executive Sous Chef to lead daily kitchen operations in Narragansett, RI. You will work with the Executive Chef to oversee prep, quality, and staff development in a high-volume setting.

The ideal candidate has at least 2 years in an executive role, a Culinary Arts degree preferred, and a flexible schedule including nights and holidays. Competitive compensation and robust benefits are offered.

Qualifications

• A minimum of 2 years of previous experience as an Executive Sous Chef or Chef de Cuisine in a full-service establishment is required.
• Culinary 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 needed.

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 and of BOH employees and kitchen supervisory positions
• Assist with inventory and purchasing/storage

Skills

Leadership

Communication

Team Management

Education

Culinary Arts degree

Job description

Job Details: Job Location: Celeste - Narragansett, RI 02882, Salary Range: $75,000.00 - $90,000.00 Salary/year, Executive Sous Chef

Celeste

Narragansett, 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 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 and of BOH employees and kitchen supervisory positions
• Assist with inventory and purchasing/storage

Compensation and Benefits:

• Competitive compensation $75,000-$90,000/Year!
• Sick, Holiday, and Vacation paid time off
• Health & Wellness:
• Medical
• Dental
• Vision
• Flexible and Dependent Care spending account options
• Health Reimbursement Account (HRA)
• Financial & Employee Ownership:
• 100% Company paid LTD, Life & AD&D Insurance
• Generous Company 401k match
• Employee Ownership Opportunities
• Employee Perks:
• NRG Dining Card Program
• 35% discount when dining in our locations (including food and beverages)
• Employee Assistance Program (EAP)
• Employee Discount Programs
• Wholesaler Club Reimbursement Program
• Tenure Program
• Referral Bonus Program
• Voluntary Benefits:
• Telemedicine access

About 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 required
• Culinary 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 needed

Skills & Abilities:

• Strong leadership, interpersonal and communication skills, with demonstrated ability to build relationships and manage staff at all levels
• Must be able to stand for long periods of time
• Ability to lift and move 25-50 pounds
• Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships