Luxury Hotel Chef de Cuisine: Menu Visionary & Leader

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 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,