A Place Unlike Any Other...Perched high on the bluffs of Watch Hill, RI, the Ocean House overlooks a pristine stretch of private beach with sweeping views of the Atlantic Ocean, Montauk, and Block Island.

2 1/2 hours from NYC and 1 1/2 hours from Boston. 49 luxury guest rooms, 20 signature suites and 5 private villa vacation homes. 12,000 square foot OH! spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 10 unique dining options during summer season.

A member of the exclusive Relais & Chateaux Collection and only one of five hotels in the United States that hold triple Five-Star with Forbes, Ocean House offers uncompromising service and world-class amenities, while paying homage to New England’s golden age of hospitality with timeless elegance and renewed civility.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Leadership Responsibilities

•       Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property

•       Maintain a climate that attracts, retains, and motivates top quality staff

•       Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff.

•       Providing direction and resources, removing barriers and helping develop people’s skills; articulating expectations and clarifying roles and relationships;

•       Encouraging people to question organizational assumptions and ask strategic questions; ensuring quality decision-making

•       Anticipating conflicts and facilitating resolution

•       Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success

Administrative Responsibilities:

•       Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures

•       Establish the day's priorities and assign production and prep task to staff to execute

•       Review banquet function sheets and make note of any changes; post function sheets for the next 7 days

•       Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance

•       Communicate additions or changes to the assignments as they arise throughout the shift

•       Identify situations which compromise the department's standards and delegate these tasks

•       Take physical inventory of specified food items for daily inventory

•       Review the market list

•       Requisition the days supplies and ensure that they are received and stored correctly 

•       Communicate needs with commissary teams

•       Ensure quality of products received

•       Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up

•       Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand

•       Ensure that recipe cards, production schedules, plating guides, photographs are current and posted

•       Ensure that all staff prepares menu items following recipes and yield guides, according to department standards

•       Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff

•       Work online during service and assist wherever needed

•       Be aware of any shortages and make arrangements before the item runs out

•       Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period

•       Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies

•       Ensure that quality and details are being maintained

•       Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies

•       Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements

•       Maintain proper storage procedures as specified by Health Department and hotel requirements

•       Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety

•       Assist Catering department with developing special menus for functions; meet with clients as requested.

•       Supervise and direct the organization and preparation of food for the employee cafeteria

•       Review sales and food cost daily; resolve any discrepancies with the Controller

•       Minimize waste and maintain controls to attain forecasted food and labor costs

•       Oversee and direct training of new hires in specified phases of the kitchen operation.  Maintain an on-going training program for existing staff

•       Reevaluate positions in the kitchen and make changes wherever necessary

•       Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards

•       Conduct scheduled performance appraisals

•       Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.

•       Responsible for practicing, managing and promoting OHM’s Mission and Values so that it becomes an intricate part of the everyday operation

•       Represent the Company with a positive attitude and professional attire

•       Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs

•       Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role

Required Job Knowledge and Skills

•       The ability to interact with staff (at all levels)

•       Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role

Qualifications and Experience,

•       Minimum of 5 years’ experience in culinary operations with demonstrated success

•       Experience in luxury seasonal resort is preferred 

•       A Bachelor’s degree or culinary degree is preferable

•       Skill in organizing resources and establishing priorities

•       Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects

•       Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments

•       Employee development and performance management skills

•       Information research, analysis, and evaluation skills

•       Knowledge of office management principles and procedures

•       Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation

•       Strong creative, strategic, analytical, organizational and personal sales skills

•       Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel

Language Skills:

·        Fluency of the English language is required (read, write, speak)

This job description in no way states or implies that these are the only duties to be performed by the person occupying this position.  The person in this position will be required to perform any other job-related duties assigned by their supervisor.

Our greatest asset, and the key to our success, is our people. We believe that true world-class status is only achieved when a resort combines the traditions of its local community with exceptional personal service. Our brand character is our unique style, and it relates to every aspect of the guest experience: our product, our processes, our architectural and interior design, our identity, our marketing, and, most importantly, our people. They shape the way we do things, and they are at the center of what differentiates us from our competitors. Whether in the kitchen, dining room, administration or any other job at our Westerly RI hotel, our motivation is creating memorable experiences for one another and for our guests. We ask that those who seek a position with our hotel take initiative, act with integrity and humility and work together to uphold and build upon our standards.