Line Cook

The Chanler Inc•Newport, RI

13d•Onsite

About The Position

Join the culinary team at The Chanler at Cliff Walk as a Full-Time Savory Line Cook and play an essential role in creating exceptional dining experiences for our guests. As a member of our kitchen team, you will bring precision, consistency, and a passion for hospitality to every plate. The ideal candidate has professional culinary experience, strong foundational cooking skills, and a genuine desire to learn and grow. You should be comfortable working in an open-kitchen environment, committed to maintaining the highest standards of food quality and sanitation, and able to thrive in a fast-paced, detail-driven setting. The Chanler, reimagined as a magnificent stately manor residence, offers guests a peaceful enclave from the bustle of Newport, Rhode Island. Set along the iconic Cliff Walk, the property invites guests to experience its storied architecture, sophisticated European-inspired dining, and gracious, highly personalized hospitality. Built in 1873 as a summer home for John Winthrop Chanler, the mansion retains the character and charm of a private Gilded Age residence while delivering a contemporary luxury experience. As a Forbes Double Five-Star and Two-Key Michelin property, The Chanler attracts discerning guests from around the world and is committed to creating experiences defined by elegance, authenticity, and thoughtful attention to detail.

Requirements

2 years of pastry experience, preferably in a luxury hotel, resort, fine-dining restaurant, or other guest-focused culinary environment.
A genuine passion for pastry and a strong desire to learn, develop, and advance culinary skills.
Strong attention to detail and a commitment to consistency and quality.
Ability to work efficiently and calmly under pressure in a fast-paced, high-volume environment.
Strong organizational, communication, and problem-solving skills.
Ability to work effectively both independently and as part of a team.
Strong work ethic, reliability, discipline, and a professional approach to the workplace.
Commitment to maintaining high standards of cleanliness, food safety, and sanitation.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds independently.
Ability to perform the physical demands of the position, including prolonged standing and walking, as well as reaching, grasping, bending, twisting, stooping, climbing, and repetitive motions.
Ability to communicate effectively and maintain the visual and auditory awareness necessary to safely perform job duties.

Responsibilities

Report directly to the Sous Chefs and Executive Chef while supporting the culinary team in delivering exceptional food and genuine hospitality.
Prepare and execute menu items according to established recipes, specifications, and culinary standards.
Maintain a clean, organized, and sanitary workstation and kitchen environment throughout each shift.
Consistently produce high-quality dishes with attention to flavor, presentation, timing, and portion control.
Demonstrate proficiency in a range of culinary techniques, including advanced knife skills, meat cookery, pasta production and cookery, fish cookery, stock and sauce production, sous vide, and vegetable cookery.
Complete daily mise en place and preparation for the assigned station while maintaining appropriate par levels.
Execute all dishes associated with the assigned station efficiently and consistently during service.
Monitor product quality and communicate any concerns or shortages to the Sous Chef or Chef de Cuisine.
Receive, inspect, label, store, and rotate deliveries according to established standards and FIFO procedures.
Ensure all food products are stored, handled, and prepared in accordance with food safety and sanitation standards.
Follow all applicable Newport County Health Department regulations and HACCP procedures.
Take ownership of maintaining culinary standards and demonstrate the confidence to address and correct issues when standards are not being met.
Maintain a strong sense of urgency and organization in a fast-paced kitchen environment.
Communicate effectively with culinary leadership and fellow team members to ensure a smooth and successful service.
Work independently when required while contributing positively to a collaborative, team-oriented kitchen culture.
Demonstrate a commitment to continuous learning, professional development, and culinary excellence.
Consistently uphold a “Guest First” philosophy through quality execution, professionalism, and attention to detail.
Perform additional duties as assigned by Culinary Management.