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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $75,000.00
Work Schedule
Weekend Shifts
Benefits
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
Newport Vineyards & Taproot Brewing Co. is a renowned agricultural estate that combines traditional winemaking with craft brewing to provide a unique culinary and beverage experience in Newport, Rhode Island. The vineyard boasts an expansive estate featuring multiple onsite kitchens and a commitment to farm-to-table dining, showcasing seasonal New England ingredients and house-made wines and beers. This full-service dining establishment prides itself on delivering exceptional guest experiences through scratch-made culinary creations that emphasize fresh, estate-grown produce. The company is dedicated to upholding the highest standards of quality across its public dining rooms, private event catering, and large-scale festivals, making it... Show More
Job Requirements
- 3-5 years of culinary leadership experience
- Experience with high-volume scratch-kitchen operations
- Proficiency in kitchen management software and Excel
- Ability to work flexible schedules including weekends evenings and holidays
- Strong leadership and communication skills
- Knowledge of food safety and adherence to health regulations
- Ability to manage inventory procurement and cost reporting
Job Qualifications
- 3-5 years of culinary leadership experience in a high-volume scratch-kitchen restaurant environment
- Experience with banquets or catering is a plus
- Proficiency in kitchen management software Excel and POS systems
- Proven ability to manage a diverse team under high-pressure conditions
- Passion for seasonal New England ingredients and farm-to-table philosophy
- Strong attention to detail and problem-solving skills
- Financial literacy related to waste labor and portion control
Job Duties
- Lead the Back of House (BOH) team during daily lunch and dinner service ensuring every dish meets quality standards
- Collaborate with the Executive Chef to develop seasonal daily specials and menu items
- Train and mentor line cooks in advanced scratch-cooking techniques including butchering brining and baking
- Provide leadership and execution support for private events weddings rehearsals and corporate groups
- Create and manage weekly labor schedules optimizing staff levels and controlling labor costs
- Oversee daily food and dry goods inventory conduct weekly counts and place orders to prevent shortages
- Review and process weekly vendor invoices ensuring purchases align with food cost targets and budget
- Manage quality control and operational flow across all onsite kitchens ensuring consistency
- Maintain a pristine kitchen environment adhering to RIDOH regulations and internal safety protocols
- Maintain standardized recipe cards and prep lists for flavor and portion control consistency
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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