What are the responsibilities and job description for the Executive Sous Chef position at Newport Vineyards?
Company Description
Newport Vineyards, founded in 1995 by John and Paul Nunes, is the largest grape grower in New England, producing over 30,000 cases of estate-grown wine each year using sustainable farming practices. Situated on nearly 100 acres of historically preserved farmland, the vineyard underwent a substantial renovation and expansion in 2015, introducing facilities such as Taproot Brewing Company, an event venue, and more. Newport Vineyards features a comprehensive farm-to-table culinary program with onsite gardens and greenhouses, offering fresh, scratch-made dishes across 2 restaurants and a full-service catering department. The lively venue hosts over 250 private events annually, such as weddings, corporate functions, and tastings, alongside entertainment like live music, festivals, and cooking classes. Located in Middletown RI, it is a destination for culinary and wine enthusiasts alike.
Role Description
This is a full-time, on-site role for an Executive Sous Chef located in Middletown, RI. The Executive Sous Chef will work closely with the Executive Chef to oversee kitchen operations, prepare high-quality dishes, and support the farm-to-table, scratch cooking standard of Newport Vineyards. Responsibilities include supervising kitchen staff, managing food preparation and inventory, maintaining exceptional food safety standards, and designing innovative menu items in collaboration with the culinary team to enhance the dining experience for restaurant and event guests. The role also involves ensuring efficiency in kitchen operations to meet production demands, while fostering a positive and collaborative team environment. Temp housing available if needed.
Qualifications
- Strong culinary skills, including expertise in food preparation, cooking techniques, and creating diverse menus
- Leadership and team management experience, with the ability to train and motivate kitchen staff
- Knowledge of farm-to-table cooking, sustainable food practices, and scratch-made culinary techniques
- Proficiency in maintaining inventory, food cost management, and supply ordering
- Understanding of food safety, sanitation standards, and compliance with health regulations
- Strong time management and organizational abilities to oversee kitchen operations and event production
- Adaptability, creativity in menu planning, and a passion for delivering exceptional guest experiences
- Culinary degree or equivalent professional experience in a similar role is preferred
- Prior experience in event catering or high-volume, high-quality kitchen operations is a plus