Our Company & Our Property

Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection.  Follow us on Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.

Originally built in 1909 by Alfred Gwynne Vanderbilt, a scion of the Vanderbilt family, the property is a vintage Newport mansion meticulously restored to its former glory, just minutes from the charming waterfront. The property features elegant fireplaces and museum-quality artwork throughout this downtown mansion.  Food and beverage offerings include The Gwynne restaurant, The Knot Bar, the Conservatory, the Garden at the Gwynne, on-site catering for banquets, and in the summer, evening drinks along our popular Roof Deck with sweeping views of Newport Harbor.

Our mission is to be the best-loved operator of one-of-a-kind luxury properties and experiences.  We are best loved because we create soulful journeys.  We bring these to life by telling stories, sharing simple pleasures, and creating family.

Role Summary

Join our team as Chef de Cuisine at the Vanderbilt become one of the authors of our story.  As part of the Auberge family, you will serve the needs of the business, our guests, and your fellow team members by leading the on-site Culinary operation.  The Chef de Cuisine is responsible for ensuring that visitors have a great experience, are delighted by the quality, creativity and variety of our food offerings, and want to return to experience the deeply personalized service that Auberge Resorts is known for.

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.  This role is the culinary face of the hotel in the community, always reaching out to learn more about Newport and connecting with guests and residents.

Core Responsibilities

The key responsibilities for this position are:
  • Be curious about the latest in culinary styling and design
  • Be aware of competitor offerings in the local market
  • Be an ambassador of the Vanderbilt, reach out in the community to foster relationships, market the culinary aspects of the hotel, and remain aware of what the community wants; be present in the outlets for continual feedback and areas for improvement
  • Responsible for all aspects of the culinary operation - including, but not limited to, revenue achievement, cost control, payroll management, purchasing, ordering/receiving, budgeting, forecasting, standard development/maintenance, and staff hiring and development
  • Menu design with advance tastings executed for feedback and awareness with the staff; menus for all restaurants must be locally driven, creative, and a reflection of Newport, RI
  • Develop the culinary team, with SMART goals, on-going training, and leadership
  • Assist Line Cooks as needed, direct and assist stewards to ensure top cleanliness standards
  • Select and liaise with top suppliers; procure ingredients of high quality with a focus on local and diverse offerings
  • Control labor and operating expenses through effective planning in purchasing, scheduling, and inventory
  • Maintain a positive work environment by maintaining an open dialog with the culinary team, holding regular staff meetings and one-on-one’s
  • Partner with Talent & Culture on selection, training, coaching, development, motivation, evaluation, and retention
  • Focus on the engagement survey results for continual year-over-year improvement
  • Ensure compliance with health and safety, and sanitation standards as defined by local, state & federal Health Department
  • Maintain proper organization of the kitchen, supplies, and 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.
  • Participate in preparation of the hotel's strategic and marketing plans.  Prepare the Culinary department budget
  • Form a strong leadership with front of house operational departments and all staff
  • Conduct informative and inspirational daily rallies
  • Remain personally responsible for maximizing quality levels of product and service, and guest satisfaction
  • Deliver and exceed the expectations of the sophisticated 21st-century luxury consumer.
Required Qualifications
  • 5-8 years progressive experience in leading food & beverage operations
  • Prior Sous Chef or supervisory experience
  • Proven ability to drive a profitable operation
  • Ability to work well under pressure of meeting production schedules and deliver quality food in all areas
  • Excellent written, oral, and interpersonal English communication skills; computer literate.
  • Strong organizational skills
  • Experience curating and executing creative events in a variety of settings
  • Keen eye for detail
  • Ability to respond to emergency situations and remain calm.
  • Serve Safe Certification.
  • Positive, honest, and energetic work ethic.
Preferred Qualifications
  • Ability to communicate in a second language, preferably Spanish.
  • Culinary Certificate or Degree by an accredited culinary agency
  • Proven experience leading a kitchen in a luxury hotel environment

What Else?

At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating unforgettable memories.  Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty.  Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people’s lives. 

The successful candidate will have a strong F&B hotel background – preferably having worked in mountain settings, the ability to connect with a transient seasonal staff, deliver creative F&B offerings, drive a culture of excellence, be a consummate host, and have an eye for the finer points of great personalized service.

If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

The Vanderbilt Hotel is an Equal Opportunity Employer, M/F/D/V. The Vanderbilt Hotel provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Vanderbilt Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training

Department: Culinary
This is a management position
This is a management positions position

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