Sous Chef - Luxury Resort Kitchen Lead

The Vanderbilt, Auberge Collection; Newport (RI); On-site; USD 90,000 - 120,000; Full time

Job summary

The Vanderbilt, Auberge Collection in Newport is seeking a Chef de Cuisine to be the culinary backbone of our kitchen. You will work closely with the Executive Chef to deliver exceptional dining experiences, lead the culinary team, and uphold the highest standards of quality and innovation in every dish.

Responsibilities include managing operations, menu development with seasonal ingredients, training staff, ensuring food safety, and maintaining presentation and consistency across all service

Qualifications

• Culinary diploma or degree preferred.
• Minimum of two years experience as Chef de Cuisine or Sous Chef.
• Ability to work a flexible schedule, including weekends/holidays, per department needs.
• Experience at a luxury hospitality property.

Responsibilities

• Assist Executive Chef in managing all kitchen operations, including food prep, staffing, and inventory.
• Collaborate with Executive Chef to create/refine menus with seasonal ingredients and guest preferences.
• Oversee food preparation to ensure recipes, quality, and food safety compliance.
• Train and supervise kitchen staff, guiding culinary techniques, sanitation, and teamwork.
• Inspect food items for presentation, taste, temperature, and prompt issue resolution.

Skills

Leadership

Team management

Food safety

Education

Culinary Certificate or Degree Preferred

Job description

The Vanderbilt, Auberge Collection in Newport is seeking a Chef de Cuisine to be the culinary backbone of our kitchen. You will work closely with the Executive Chef to deliver exceptional dining experiences, lead the culinary team, and uphold the highest standards of quality and innovation in every dish.

Responsibilities include managing operations, menu development with seasonal ingredients, training staff, ensuring food safety, and maintaining presentation and consistency across all service