Role:                    Executive Chef

Reporting to:     General Manager

Role based:        Vanderbilt – Newport, RI

Why This Job Exists:

Responsible for overseeing all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.

Key Duties and Responsibilities:

  • Exhibit proper grooming standards as outlined in Employee Manual

  • Be an ambassador for Auberge Resort Collection properties and role model to the kitchen staff.

  • Menu design and direct food preparation, production and control for all food for breakfast, lunch, dinner, room service, pool service, spa service, banquets, weddings, amenities, special events etc.  

  • Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions

  • Ensure exceptional quality of all ingredients, preparation, and plating of food items

  • Control labour and operating expenses through effective planning, creating staff weekly schedules, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit

  • Coordinate the selection, training, coaching, development, motivation, and evaluation of employees to ensure exceptional service for our guests

  • Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests

  • Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.

  • Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.

Person Specification:

  • Culinary Certificate or Degree by an accredited culinary agency

  • Serve Safe Certification.

  • Possess a minimum of 3 to 5 years’ experience in luxury hotel operation with knowledge of most international and domestic dishes.

  • Able to deliver and exceed the expectations of highly demanding and luxury profile clientele.

  • Ability to obtain and/or maintain any government required licenses, certificates or permits.  

  • Professional appearance and manner, good character to work in a fast-paced team. Positive, honest and energetic work ethic.

  • Proven experience leading a kitchen in a luxury hotel environment

How You Can Succeed in This Role:

Working at Auberge Resort Collection Hotels can offer an opportunity to build a lifelong career where you can grow beyond your limits.  Our people are:

ENRICHING LIVES

Excellence - Strive to be the best. Find solutions to challenges in order to continually improve and deliver exceptional results.

Nurturing - Personal growth drives us. We reach higher by being collaborative and team-oriented.

Respectful - Treat others and the world around us as we would like to be treated.

Individual - Everyone has something to give. Value each person’s individuality and unique value.

Curious - Celebrate creativity and embrace new experiences.

Heartfelt - Warm and Present, we have a true heart for hospitality, creating joy and happiness.

 

This job description is intended to illustrate the main duties and responsibilities of the role. It is not intended to be exhaustive and please be advised that the duties and responsibilities may be added on a temporary or permanent basis as appropriate.

Department: Culinary
This is a management position

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