Executive Sous Chef

The Vanderbilt, Auberge Collection is a former mansion-turned-storied 33-room luxury resort located in downtown Newport. Originally built in 1908 by scion Alfred Gwynne Vanderbilt, the property is the coastal city’s social hub and a vibrant, historic gem waiting to be explored. Brimming with alluring eccentricities, the mansion has been meticulously restored to its glory, boasting elegant fireplaces and museum-quality artwork in the welcoming lobby entrance, Mezzanine and Parlor Room. Dining options include The Dining Room at the Vanderbilt, which features a forward-thinking menu of coastal New England classics, The Living Room, offering light bites and bar favorites, and The Conservatory, where guests can dine indoors as well as outdoors on the Garden Terrace. Guests can also enjoy evening drinks at the popular rooftop bar, The Roof Deck, which offers sweeping views of Newport Harbor. The Vanderbilt presents a spa and fitness center with indoor and outdoor pools, as well as a variety of local experiences, such as sailing journeys on the Newport coast, private culinary classes, and more.

For more information: auberge.com/vanderbilt/

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Step into the culinary spotlight as our Chef de Cuisine/ Executive Sous Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests.

Benefits

Auberge Collection is proud to support the needs of our team members and their families with a competitive and affordable benefits package including:

Eligibility to enroll in our benefits is based on the applicable waiting period and employment status. Some benefits may require an employee contribution. The Plan documents supersede this description.

Responsibilities

Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.; Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards.; Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen.; Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance.; Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability.

Requirements

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-

Benefits

Medical, Dental, Vision plans; Flexible Spending Accounts; Health Savings Account; Basic Life and AD&D; Team Member Stay Discounts; Employee Assistance Program; Tuition Reimbursement; Task Force Opportunities; Career Growth; Voluntary plans: short- and long-term disability, additional life insurance coverage, accident, critical illness, hospital indemnity coverage, and legal insurance; 401(k) program and receive a 4% match on employee contributions after one year.