Line Cook

Full-Time

FULL-TIME LINE COOK

Join the culinary team at The Chanler at Cliff Walk as a Full-Time Savory Line Cook and play an essential role in creating exceptional dining experiences for our guests. As a member of our kitchen team, you will bring precision, consistency, and a passion for hospitality to every plate.

The ideal candidate has professional culinary experience, strong foundational cooking skills, and a genuine desire to learn and grow. You should be comfortable working in an open-kitchen environment, committed to maintaining the highest standards of food quality and sanitation, and able to thrive in a fast-paced, detail-driven setting.

THE HOUSE

The Chanler, reimagined as a magnificent stately manor residence, offers guests a peaceful enclave from the bustle of Newport, Rhode Island. Set along the iconic Cliff Walk, the property invites guests to experience its storied architecture, sophisticated European-inspired dining, and gracious, highly personalized hospitality.

Built in 1873 as a summer home for John Winthrop Chanler, the mansion retains the character and charm of a private Gilded Age residence while delivering a contemporary luxury experience. As a Forbes Double Five-Star and Two-Key Michelin property, The Chanler attracts discerning guests from around the world and is committed to creating experiences defined by elegance, authenticity, and thoughtful attention to detail.

REWARDS

• Competitive salary
• Health, dental, and vision insurance for employees, families, and partners
• 401(k) plan
• Free employee parking
• Uniforms provided
• Employee appreciation events
• Employee referral bonus
• Seasonal staff meals

RESPONSIBILITIES

Including, but not limited to:

• Report directly to the Sous Chef and Executive Chef while supporting the culinary team in delivering exceptional food and genuine hospitality.
• Prepare and execute menu items according to established recipes, specifications, and culinary standards.
• Maintain a clean, organized, and sanitary workstation and kitchen environment throughout each shift.
• Consistently produce high-quality dishes with attention to flavor, presentation, timing, and portion control.
• Demonstrate proficiency in a range of culinary techniques, including advanced knife skills, meat cookery, pasta production and cookery, fish cookery, stock and sauce production, sous vide, and vegetable cookery.
• Complete daily mise en place and preparation for the assigned station while maintaining appropriate par levels.
• Execute all dishes associated with the assigned station efficiently and consistently during service.
• Monitor product quality and communicate any concerns or shortages to the Sous Chef or Chef de Cuisine.
• Receive, inspect, label, store, and rotate deliveries according to established standards and FIFO procedures.
• Ensure all food products are stored, handled, and prepared in accordance with food safety and sanitation standards.
• Follow all applicable Newport County Health Department regulations and HACCP procedures.
• Take ownership of maintaining culinary standards and demonstrate the confidence to address and correct issues when standards are not being met.
• Maintain a strong sense of urgency and organization in a fast-paced kitchen environment.
• Communicate effectively with culinary leadership and fellow team members to ensure a smooth and successful service.
• Work independently when required while contributing positively to a collaborative, team-oriented kitchen culture.
• Demonstrate a commitment to continuous learning, professional development, and culinary excellence.
• Consistently uphold a “Guest First” philosophy through quality execution, professionalism, and attention to detail.
• Perform additional duties as assigned by Culinary Management.

Full list of responsibilities available upon request.