Job Overview
Employment Type
Temporary
Compensation
Salary
Range $50,300.00 - $67,900.00
Work Schedule
Standard Hours
Benefits
Multiple Tiers of Medical Coverage
dental coverage
vision coverage
24/7 Teledoc service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match
Job Description
Newport Harbor Island Resort is a premier resort destination located in the beautiful city of Newport, Rhode Island. Known for its breathtaking views overlooking the Newport Harbor, this resort offers a tranquil and picturesque setting that attracts visitors seeking luxury and comfort in one of New England's most sought-after vacation spots. The resort prides itself on providing guests with exceptional service and memorable experiences, making it a favored destination for travelers looking to unwind, explore, and indulge in a high-quality hospitality environment.
As a part of the renowned Davidson Hospitality Group, Newport Harbor Island Resort benefits from the expertise and operational excellence of an award-winning hospitality management company. Davidson Hospitality Group manages a diverse portfolio of hotels, restaurants, and entertainment venues across the United States, partnering with prestigious brands such as Hilton, Hyatt, Kimpton, Marriott, and Margaritaville. This relationship brings a strong culture of innovation, quality service, and career growth opportunities for team members.
The resort is currently offering an exciting opportunity for individuals passionate about culinary arts to join as a Sous Chef. This role is seasonal, running from mid-April through November, with the potential to transition into a permanent position. The Sous Chef will work closely with the Executive Chef, playing a key role in menu development, kitchen management, and team leadership. This position is ideal for candidates who have a strong passion for food, creativity, and a desire to grow within the culinary field.
In this role, the Sous Chef will be deeply involved in daily kitchen operations, including planning, staffing, and internal procedure management. Responsibilities also include completing daily food requisitions, managing inventory, and ensuring the kitchen maintains the highest standards of cleanliness and organization. Additionally, the Sous Chef will contribute to hiring, training, and coaching kitchen staff, fostering a collaborative and efficient work environment.
Newport Harbor Island Resort offers competitive compensation, with a salary range between 70,000 and 75,000 USD annually, alongside a comprehensive benefits package. The resort supports career advancement through ongoing training and development, offering team members the chance to enhance their skills and grow their hospitality careers. The work culture emphasizes support, teamwork, and a commitment to delivering unparalleled guest experiences.
By joining Newport Harbor Island Resort as a Sous Chef, candidates will be part of a dynamic culinary team committed to excellence and creativity. The resort’s location, combined with the strong backing of Davidson Hospitality Group, makes it a distinguished place to build a rewarding career in hospitality. If you have strong leadership abilities, a keen eye for culinary detail, and thrive in a fast-paced kitchen environment, this position is a fantastic opportunity to advance your professional journey in the hospitality industry.
As a part of the renowned Davidson Hospitality Group, Newport Harbor Island Resort benefits from the expertise and operational excellence of an award-winning hospitality management company. Davidson Hospitality Group manages a diverse portfolio of hotels, restaurants, and entertainment venues across the United States, partnering with prestigious brands such as Hilton, Hyatt, Kimpton, Marriott, and Margaritaville. This relationship brings a strong culture of innovation, quality service, and career growth opportunities for team members.
The resort is currently offering an exciting opportunity for individuals passionate about culinary arts to join as a Sous Chef. This role is seasonal, running from mid-April through November, with the potential to transition into a permanent position. The Sous Chef will work closely with the Executive Chef, playing a key role in menu development, kitchen management, and team leadership. This position is ideal for candidates who have a strong passion for food, creativity, and a desire to grow within the culinary field.
In this role, the Sous Chef will be deeply involved in daily kitchen operations, including planning, staffing, and internal procedure management. Responsibilities also include completing daily food requisitions, managing inventory, and ensuring the kitchen maintains the highest standards of cleanliness and organization. Additionally, the Sous Chef will contribute to hiring, training, and coaching kitchen staff, fostering a collaborative and efficient work environment.
Newport Harbor Island Resort offers competitive compensation, with a salary range between 70,000 and 75,000 USD annually, alongside a comprehensive benefits package. The resort supports career advancement through ongoing training and development, offering team members the chance to enhance their skills and grow their hospitality careers. The work culture emphasizes support, teamwork, and a commitment to delivering unparalleled guest experiences.
By joining Newport Harbor Island Resort as a Sous Chef, candidates will be part of a dynamic culinary team committed to excellence and creativity. The resort’s location, combined with the strong backing of Davidson Hospitality Group, makes it a distinguished place to build a rewarding career in hospitality. If you have strong leadership abilities, a keen eye for culinary detail, and thrive in a fast-paced kitchen environment, this position is a fantastic opportunity to advance your professional journey in the hospitality industry.
Job Requirements
- College degree or certification in culinary field or hospitality field preferred
- Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
- Knowledge of a variety of culinary techniques and cuisines
- Strong leadership skills with the ability to motivate and inspire a team
- Excellent communication skills, both verbal and written
- Ability to manage inventory including ordering and receiving products
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Understanding of food safety and sanitation guidelines and regulations
Job Qualifications
- College degree or certification in culinary field or hospitality field preferred
- Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
- Knowledge of a variety of culinary techniques and cuisines
- Strong leadership skills with the ability to motivate and inspire a team
- Excellent communication skills, both verbal and written
- Ability to manage inventory including ordering and receiving products
- Understanding of food safety and sanitation guidelines and regulations
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Job Duties
- Communicates daily with the Executive Chef for updates on planning, staffing, and procedures
- Completes daily food requisitions and daily specials
- Assists in hiring, training, and coaching the culinary team
- Plays an integral role in menu development
- Manages inventory including ordering and receiving products
- Maintains a clean and organized kitchen
- Ensures that all dishes are prepared to perfection
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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