About the Role Sakonnet Vineyard is seeking an experienced and creative Executive Chef to lead and continue to evolve our culinary program at New England's oldest vineyard. Our food program complements our estate-grown wines and the relaxed, seasonal experience of visiting the vineyard. During our busier spring and summer months, the Vineyard Café focuses on approachable, wine-friendly dishes including seasonal small plates, salads, flatbreads, charcuterie, and other shareable offerings made fresh to order. As we move into the fall and shoulder season, we are expanding our focus on dinner service and a more developed culinary experience, creating an opportunity for our Chef to introduce composed dishes, entrées, seasonal specials, and more creative menus. We are looking for someone who is excited to take ownership of the kitchen, bring new ideas to the table, and help shape the next phase of the food program at Sakonnet Vineyard. Key Responsibilities Lead all day-to-day kitchen operations, ensuring consistency, quality, efficiency, and thoughtful presentation Develop and evolve seasonal menus designed to complement Sakonnet Vineyard wines and showcase fresh, locally sourced ingredients Create approachable café offerings for our busy spring and summer season while developing more substantial dinner and entrée-style dishes for fall and shoulder-season service Develop seasonal specials and new dishes based on ingredient availability, guest feedback, and the evolving needs of the business Source high-quality ingredients and build relationships with local farms, fishermen, purveyors, and producers whenever possible Manage food purchasing, inventory, waste, and food costs Hire, train, schedule, and lead a small kitchen team while maintaining a positive, professional kitchen culture Maintain high standards for food quality, presentation, cleanliness, organization, and sanitation Collaborate with the vineyard and winemaking teams on wine dinners, private events, special menus, pairings, and seasonal programming Ensure compliance with all food safety, sanitation, and health regulations What We're Looking For Proven experience as a Chef, Kitchen Manager, Sous Chef, or culinary leader in a restaurant, winery, farm-to-table, or similar hospitality environment Strong culinary skills with the ability to develop and execute both approachable café fare and more elevated dinner offerings A genuine interest in seasonal cooking, local ingredients, and food and wine pairing Strong leadership, communication, and organizational skills Ability to balance creativity with the operational and financial realities of running a kitchen Comfortable working in a seasonal hospitality environment where menus, volume, and programming evolve throughout the year Availability to work weekends, evenings, holidays, and special events as needed Compensation & Benefits $75,000 - $85,000 annual salary, plus performance incentive Health and dental insurance Paid time off Employee discounts Paid training and professional growth opportunities Schedule This is a full-time, year-round, in-person position based at Sakonnet Vineyard in Little Compton, Rhode Island. The schedule varies seasonally and includes weekends, with evening hours becoming a greater part of the schedule as we expand dinner service. Join Us This is an opportunity for a chef who wants more than simply executing an established menu. We're looking for someone who is excited to put their own creative stamp on a growing culinary program, work closely with our wines and vineyard, and help us continue developing Sakonnet as a destination for both food and wine. To apply, please submit your resume along with a brief introduction telling us about your culinary background and why you're interested in joining Sakonnet Vineyard.

Job Type:

Full-time Pay:

From $75,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off

Work Location:

In person