What are the responsibilities and job description for the Chef de Cuisine position at Newport Vineyards?
Chef de Cuisine
Newport Vineyards — Farm and Barrel Bistro
Reports to: Executive Chef
About Newport Vineyards
Newport Vineyards is a nearly 100-acre estate in Newport, Rhode Island, home to a working vineyard, Taproot Brewing Co., and Farm and Barrel Bistro. Our onsite gardens and greenhouses supply fresh, seasonal produce and herbs directly to our kitchen, giving our culinary team a true farm-to-table foundation to cook from year-round. It's a one-of-a-kind setting to build a career in — where the produce on the plate often comes from just steps away.
About the Role
Newport Vineyards is seeking a Chef de Cuisine to serve as a key leader within our culinary team. Working directly under the Executive Chef, you'll oversee daily operations of public dining at Farm and Barrel Bistro — maintaining consistency, quality, and cost efficiency in the kitchen while developing and mentoring staff.
What You'll Do
- Serve as second-in-command to the Executive Chef, leading day-to-day kitchen operations
- Assist with staff scheduling for proper coverage and efficient labor allocation
- Monitor and manage food and labor costs
- Assist with ordering and maintain organization of the walk-in and other storage areas
- Contribute to menu creation and development alongside the Executive Chef, incorporating produce grown in our onsite gardens and greenhouses
- Develop and introduce weekend menu additions, building toward weekend chef tasting menus
- Train, mentor, and develop kitchen staff to build a strong, capable team
- Assist with onboarding for new culinary staff and provide intern mentorship
- Provide hands-on leadership on the line, setting the standard for quality and consistency
- Support the catering and pastry teams as needed for events and daily production
- Assist with culinary execution for public events hosted on-property
- Uphold food safety, sanitation, and cleanliness standards
- Step in for the Executive Chef in their absence, as needed
What We're Looking For
- Prior experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a high-volume kitchen
- Strong understanding of food cost and labor cost management
- Proven ability to train and lead a team, with a focus on consistency and quality
- Experience with menu development and seasonal/farm-to-table cooking a plus
- Ability to work collaboratively across departments, including catering and pastry
- Flexibility to work evenings, weekends, and holidays for events and peak season
- Strong communication and organizational skills