Luxury Resort Sous Chef - Lead Innovative Dining

Auberge Resorts Collection; Newport (RI); On-site; USD 75,000 - 115,000; Full time

Job summary

Auberge's Vanderbilt Hotel in Newport, RI is seeking a Chef de Cuisine/Sous Chef to lead our culinary team and deliver extraordinary dining experiences for every guest in a luxury setting.

You will collaborate closely with the Executive Chef to design seasonal menus, supervise all kitchen operations, ensure recipes are prepared to exact standards, uphold food safety, and mentor staff to maintain top-tier quality and efficiency.

Qualifications

• Cert or degree in culinary arts preferred.
• At least two years experience as Chef de Cuisine or Sous Chef.
• Ability to work flexible schedule including weekends and holidays.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Executive Chef in managing kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Skills

Team leadership

Staff training

Sanitation practices

Quality control

Education

Culinary Certificate or Degree preferred

Job description

Auberge's Vanderbilt Hotel in Newport, RI is seeking a Chef de Cuisine/Sous Chef to lead our culinary team and deliver extraordinary dining experiences for every guest in a luxury setting.

You will collaborate closely with the Executive Chef to design seasonal menus, supervise all kitchen operations, ensure recipes are prepared to exact standards, uphold food safety, and mentor staff to maintain top-tier quality and efficiency.