Executive Chef

Newport Vineyards & Taproot Brewing Co. is New England's premier beverage and culinary destination. Set just minutes from downtown Newport yet spanning over 100-acres of preserved farmland, our guests and employees alike enjoy the natural and expansive surrounds of our vineyards while just minutes from the beaches and all that Newport has to offer. Family owned and operated for over 25 years, we are an experience-lead organization, looking to grow our team of entrepreneurial and creative individuals who are innovative and guest-forward. We grow over 60-acres of grapes, supply our 100% scratch culinary program from our estate-grown garden and a network of local farm partners, welcome thousands of guests each year through our doors and private events, and brew the freshest small-batch brews this side of the... well you get it!

Position Summary:

Newport Vineyards is seeking an innovative and passionate Executive Chef to lead all culinary operations at our winery and brewery. This is a unique opportunity for a creative culinary professional to build and lead a dynamic, farm-driven, from-scratch kitchen. The ideal candidate will be a visionary leader with a deep commitment to sourcing local, seasonal ingredients—many of which will come directly from our own on-site culinary garden and greenhouse—and a proven ability to develop menus that perfectly complement our award-winning wines and craft beers.

The Executive Chef will be responsible for overseeing all food-related aspects of our business, including our public restaurant, private catering events, and large-scale public functions. This is a hands-on management role that requires a high level of expertise in both the kitchen and in business operations.

Key Responsibilities:

• Menu Development & Culinary Leadership:
• Create and execute innovative, seasonal menus for the restaurant, catering, and events, with a strong emphasis on farm-to-table cuisine and scratch-made preparation.
• Develop and refine recipes that highlight ingredients from our on-site culinary garden and greenhouse and local vendors, creating harmonious pairings with Newport Vineyards' wines and beers.
• Maintain the highest standards of food quality, presentation, and consistency across all dining outlets.
• Stay current with culinary trends, techniques, and sustainable practices.
• Operational Management:
• Lead, mentor, and train a high-performing culinary team including culinary interns, fostering a positive, collaborative, and professional work environment.
• Manage all kitchen operations, including inventory, ordering, and vendor relationships.
• Implement and maintain strict cost and labor controls to ensure profitability and efficiency.
• Oversee kitchen scheduling, payroll, and performance management for all culinary staff.
• Collaborate with the General Manager and other department heads to ensure seamless operations and exceptional guest experiences.
• Catering & Events:
• Design and execute custom menus for a wide range of private events, from intimate dinners to large weddings and corporate functions.
• Coordinate with event planners and clients to bring their culinary vision to life.
• Manage the logistics of catering, including off-site and on-site event execution, ensuring flawless service and presentation.
• Oversee food preparation for large-scale public events, such as festivals and tasting dinners.
• Health, Safety & Compliance:
• Ensure all kitchen operations strictly adhere to local, state, and federal health and safety regulations.
• Maintain a safe, clean, and organized kitchen environment at all times.
• Implement and enforce Hazard Analysis and Critical Control Points (HACCP) principles.
• Conduct regular food safety and sanitation training for all kitchen staff.

Qualifications & Certifications:

• Proven experience (5+ years) as an Executive Chef or a similar senior culinary leadership role.
• Extensive knowledge of farm-driven, seasonal, and from-scratch cooking.
• Demonstrated expertise in menu development, food cost management, and labor control.
• Experience in high-volume public dining as well as private catering and event execution.
• Exceptional leadership, communication, and interpersonal skills.
• Strong organizational skills and the ability to thrive in a fast-paced, high-pressure environment.

Required Certifications:

• Food Protection Manager Certification (e.g., ServSafe Manager): This is the most common and widely recognized certification for managers in the foodservice industry, covering all aspects of food safety.
• All other relevant state and local food handler and manager certifications.