Chef De Cuisine at Boat House

Newport Restaurant Group•Tiverton, RI

1d•$90,000 - $110,000•Onsite

About The Position

The Chef de Cuisine at The Boat House Restaurant owns food quality and execution, working on the line during service, tasting dishes, maintaining standards, developing specials and recipes, and training the cooks who prepare them. The role leads menu development and food programs in keeping with the restaurant’s culinary philosophy, with an emphasis on local procurement and community. It partners with the Executive Chef on menu changes, costing, and operational feasibility, and helps the front-of-house team understand the menu. The Chef de Cuisine supervises back-of-house staff during service, coaches preparation and presentation, and assumes the Executive Chef’s kitchen-operations responsibilities when that chef is absent. The position also oversees kitchen-team training and development, supports purchasing and inventory activities, and participates in developing and enforcing food-safety and sanitation procedures. The Boat House serves coastal New England cuisine, including fresh seafood and local produce. Newport Restaurant Group is a 100% employee-owned company. The position is based at the Boat House in Tiverton, Rhode Island.

Requirements

At least 2 years of experience as an Executive Sous Chef or in an equivalent role.
At least 5 years of total kitchen experience, or an equivalent combination of education and experience.
Strong background in seafood and appreciation for fresh, coastal-driven cuisine.
Strong cooking fundamentals and a trained palate, including knowledge of ingredients, technique, and seasoning.
Ability to write menus and specials that suit the concept, use seasonal ingredients, and can be executed consistently on the line.
Ability to teach techniques and hold kitchen staff to standards.
Leadership by example and willingness to work alongside the team.
Working knowledge of food cost, recipe costing, and yield.
Clear communication with kitchen staff, front-of-house staff, and guests.
Hands-on experience with kitchen technology, including recipe, inventory, ordering, and scheduling systems, and solid proficiency in Microsoft Office.
Knowledge of food-safety and sanitation regulations.
Flexibility to work evenings, weekends, and holidays.
Ability to remain on one’s feet for extended periods and lift up to 50 lbs.

Nice To Haves

Culinary degree or certificate; equivalent experience is considered.

Responsibilities

Lead menu development, food programs, and daily specials in line with the property’s culinary philosophy, emphasizing local procurement and community.
Develop recipes and specifications for menu items and specials, maintain their documentation, and partner with the Executive Chef on menu changes, costing, and operational feasibility.
Educate the front-of-house team about menu items and their significance.
Lead execution of the menu, food programs, and specials during service; supervise back-of-house staff and maintain standards for food leaving the kitchen.
Observe food preparation, portion sizes, and garnishing; coach staff in the moment and taste food to ensure quality and consistency.
Assume the Executive Chef’s kitchen-operations responsibilities when they are absent.
Oversee training of the kitchen team on the menu, recipes, and techniques.
Develop Cooks, Kitchen Supervisors, and Sous Chefs in menu execution.
Complete vendor purchase orders and assist with food procurement, storage, and reconciliation.
Complete scheduled inventory counts.
Participate in Food Safety Plan development and maintain its procedures and policies; enforce restaurant sanitation standards.