Executive Sous Chef

Job overview

The Executive Sous Chef role is onsite in Newport, RI. Compensation is not specified in the posting. The Vanderbilt is a 33-room luxury resort with several dining venues, including The Dining Room, The Living Room, The Conservatory, and The Roof Deck. The chef leads kitchen operations and staff, develops menus, and maintains consistent food quality and presentation. The role supports memorable guest dining experiences while managing food and labor costs and maintaining health and safety standards.

What you'll do

• Develop menus reflecting the establishment’s culinary vision, seasonal ingredients, dietary preferences, and trends
• oversee kitchen operations, staff, food preparation, inventory, and health and safety
• standardize recipes and ensure consistency in quality, taste, and presentation
• train and mentor kitchen staff
• monitor food costs, labor expenses, and waste.

What we're looking for

Skills & competencies

executive sous chef

chef de cuisine

luxury resort

kitchen operations

menu development

staff training

food safety

newport ri

the vanderbilt

full-time

culinary leadership

Work arrangement

• Weekend coverage required

Benefits & perks

• Medical, dental, and vision plans
• flexible spending and health savings accounts
• basic life and AD&D
• team member stay discounts
• employee assistance program
• tuition reimbursement
• task force opportunities
• career growth
• voluntary insurance plans
• 401(k) with 4% match after one year.

Why this role

The posting seeks prior Chef de Cuisine, Sous Chef, or Executive Sous Chef experience and 5–8 years of culinary experience; luxury hotel or Michelin-rated restaurant experience is preferred.

About the employer

The Vanderbilt is hiring for this role. Industry: Hotels (except Casino Hotels) and Motels. Sector: 72.