Chef De Cuisine

Hotel Viking Newport•Newport, RI

8d•$95,000 - $100,000

About The Position

Hotel Viking, located in the heart of Newport, Rhode Island, is seeking talented individuals to join our team. As a historic and luxurious property offering unparalleled hospitality, Hotel Viking is the perfect place to further your career in the hospitality industry. With its breathtaking views, elegant accommodations, and exceptional service, Hotel Viking has been a renowned destination for discerning travelers since 1926. As an employee, you will have the opportunity to work in a vibrant and dynamic environment where you can showcase your skills and expertise. Join our team and be part of a legacy of excellence at Hotel Viking, where we strive to create unforgettable experiences for our guests. The Chef de Cuisine works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.

Requirements

Read, write and speak and understand English.
Ability to understand financial goals and accomplish them.
Minimum 5 years cooking experience.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.
Meet minimum age requirement of jurisdiction.
Minimum 2 years kitchen management experience.
No employee will pose a direct threat to the health/safety of self or others

Nice To Haves

Minimum 2 years Banquet Chef experience preferred.
College degree or certification in culinary field/hospitality field preferred.

Responsibilities

Supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel.
Purchase and requisition ingredients, kitchen supplies and equipment.
Participates in planning menus, preparing and portioning and controlling costs.
Supervises Stewarding to ensure cleanliness of kitchen and equipment.
Supervises Cooks to ensure quality and observe preparation and appearance standards.
Supervises workers engaged in inventory, storage, and distribution of food and supplies.