Chef De Cuisine

Boat House

Tiverton, RI

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Chef de Cuisine

Boat House Restaurant  |  Newport Restaurant Group  |  100% Employee-Owned

The Chef de Cuisine at The Boat House Restaurant owns the food. You’re on the line every service, cooking, tasting, and holding the standard for everything that goes out. You write the specials, develop the recipes, and train the cooks who put them on the plate. The food leads to our success at service; you prime the culinary machine.

WHAT’S IN IT FOR YOU

We believe the people who create the food should share in the success. Here’s what comes with the role:

Competitive compensation — $90,000 - $110,000

• Sick, Holiday, and Vacation paid time off
• Bonus Program eligible

Health & Wellness:

• Medical
• Dental
• Vision
• Flexible and Dependent Care spending account options
• Health Reimbursement Account (HRA)

Financial & Employee Ownership:

• 100% Company-paid LTD, Life & AD&D Insurance
• Generous Company 401k match
• Employee Ownership Opportunities

Employee Perks:

• NRG Dining Card Program
• 35% discount when dining in our locations (including food and beverages)
• Employee Assistance Program (EAP)
• Employee Discount Programs
• Wholesaler Club Reimbursement Program
• Tenure Program
• Refer a friend, earn a bonus — Referral Bonus Program

Voluntary Benefits:

• Telemedicine access

WHAT YOU’LL DO

This role is built around food — the understanding of it, the creation of it, and the commitment to inspire that passion within the people around you. Here’s what the work looks like:

Menu & Food Program Leadership:

• Drive menu development, food programs, and daily specials in line with the property’s culinary philosophy — with a focus on local procurement and community
• Develop recipes and specifications for menu items and specials, fully owning the documentation process, and partner with the Executive Chef on menu changes, costing, and operational feasibility
• Be the food knowledge resource for the front-of-house team — educate them on what’s on the plate and why it matters

Service Execution & Quality:

• Lead the execution of the menu, food programs, and specials during service — supervising BOH staff and holding the standard on everything that goes out
• Observe food preparation methods, portion sizes, and garnishing, and actively coach in the moment; taste what’s going out — quality and consistency are yours to own
• Step into the Executive Chef’s responsibilities for kitchen operations when they’re absent

Team Training & Development:

• Oversee training of the full kitchen team on menu, recipes, and technique
• Develop Cooks, Kitchen Supervisors, and Sous Chefs in the execution of the menu

Purchasing, Inventory & Cost:

• Complete vendor purchase orders, assist with food procurement, storage, and reconciliation, and complete scheduled inventory counts

Food Safety & Sanitation:

• Participate in Food Safety Plan development and maintain its procedures and policies; enforce sanitation standards across the restaurant

WHO YOU ARE

You’ve come up through working kitchens and you know the difference between a dish that reads well on a menu and one that holds up under pressure on a Saturday night. You work with great ingredients, respect technique, and won’t let a plate go out that isn’t on point. You also train the cooks around you to do the same. You bring:

• You have a strong background in seafood and a genuine appreciation for fresh, coastal-driven cuisine.
• Strong cooking fundamentals and a trained palate — ingredients, technique, seasoning, and knowing when a dish is right
• The ability to write menus and specials that fit the concept, use what’s in season, and can be executed consistently on the line
• The ability to teach — you can break down a technique for a line cook and hold them to it until it’s right
• Leadership by example — you work alongside the team, set the pace, and they follow it
• Working knowledge of food cost, recipe costing, and yield — you can cook well and hit your numbers
• Clear communication with everyone from prep cooks and front-of-house to guests at the table
• Hands-on experience with kitchen technology — recipe, inventory, ordering, and scheduling systems — and solid proficiency in Microsoft Office
• Knowledge of food safety and sanitation regulations
• Flexibility to work evenings, weekends, and holidays — that’s the nature of what we do
• Comfort on your feet for extended periods and the ability to lift up to 50 lbs

ABOUT THE BOAT HOUSE AND NEWPORT RESTAURANT GROUP

Ready to put your stamp on a kitchen? We’d love to hear from you.

On paper, you bring:

• At least 2 years of experience as an Executive Sous Chef or equivalent role
• 5 years of total kitchen experience, or an equivalent combination of education and experience
• Culinary degree or certificate preferred; equivalent experience considered

Salary : $90,000 - $110,000