Chef de Cuisine

The Chanler Inc•Newport, RI

About The Position

At The Chanler at Cliff Walk, the Chef de Cuisine is more than a culinary leader—they are the architect of unforgettable dining experiences. Reporting directly to the Executive Chef, this role is entrusted with upholding the highest standards of excellence in both cuisine and hospitality. The Chef de Cuisine plays a pivotal role in bringing The Chanler’s culinary vision to life, seamlessly blending innovation with tradition. From crafting and executing exquisite dishes to mentoring and inspiring a talented kitchen team, this position is at the heart of our commitment to exceptional guest satisfaction and team culture.

Requirements

High school diploma or equivalent
Five years of restaurant experience, preferably in a Michelin or Forbes property
Two years of experience as a sous chef in a luxury guest-focused environment
Food handling/sanitation certificate.
Ability to communicate in English with guests, co-workers, and management to their understanding and bilingual for communication in Spanish
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively in a team environment
Ability to focus attention on guest needs, remaining calm and courteous at all times
Strong interpersonal and problem-solving skills
Computer literate

Responsibilities

Able to work closely and communicate with outside vendors and FOH at a constant high pace doing various “time restraint” tasks.
Assist in developing and implementing the menus for Vertice Hospitality, including daily specials utilizing surplus product and efficient use of trim.
Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
Help place orders with farms, purveyors, and other entities for the menu and daily operations.
Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions
Consistently offer professional, friendly, and proactive guest service
Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures, in coordination with HR & CDC.
Provide training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand. Review and approve payroll as requested and in line with company payroll processes and procedures.
Work with Director of HR to maintain training manuals, safety program, and to schedule and conduct periodic employee evaluations
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
To be flexible, responding quickly and positively to changing environments
To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
Enforces workstation and equipment safety and cleanliness
Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s experience.
Think clearly, remain calm, and resolve problems using good judgment.
Work well under the pressure of meeting production schedules and timeliness.
Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience.
Excellent time management skills and ability to multi-task and prioritize work, both with a team and independently.
Ability to remain calm and level-headed especially during stressful and high-pressure situations.
Perform job functions with minimal supervision.
Conduct shift meetings daily with the culinary team
Additional tasks as needed.