The Shipwright’s Daughter opened in June 2020 under the stewardship of Executive Chef David Standridge, who brought with him from New York, 15 years of culinary experience with icons such as Joel Robuchon with whom he earned 2 Michelin Stars in 2008.
Paired with a world-class wine list by Sommelier & Wine Director Kathleen Standridge, The Shipwright’s Daughter is a premiere dining destination in New England.
Sustainability Runs Deep
Gathering the bounty of the New England Coast, David and his teams’ technically crafted cuisine is elevated by ingredients found in this paradise of fish and farm.
We source all our ingredients through collaborative partnerships with local fishermen, farmers & makers, making us committed to creating sustainability throughout the workplace.
Vision & Dental
at Other New England Hotels
Vacation & Sick Time
with 3% Company Match
& Seasonal Bonuses
& Tuition Assistance with eCornell
& Networking Opportunities
to our hotel & restaurant
FLEXIBLE SPENDING ACCOUNT
Our core belief is to use local & sustainable produce, fish, and meat to transform them into beautiful and creative dishes. We see the value in working locally with community partners and artists to create an unforgettable culinary adventure for our guests.
For Culinary Positions: Candidates should have prior experience as a line cook in an upscale environment, culinary school background is preferred, but not required. Our menu will be collaborative, and ever-changing with a focus on local produce, and seafood. All levels of cooks and chefs will be expected to take part in the creative process, in our newly built modern kitchen. Open availability is a must, PM shifts are available.
Dive into the Creative Process
We build careers and culinary leaders from the start by offering mentorship & professional development to provide a clear path to success.
We cultivate a flexible work environment allowing employees to capitalize on their skills while delivering top-notch customer service.
Graphic Design Manager
“ I feel empowered to be creative, have my ideas heard, and actively take steps to make changes in this notoriously difficult industry. I'm really proud of the culture we've created here at the restaurant. Our staff is engaged, creative, and eager to learn.”
Front of House Staff
“ I always have a good feeling coming into work! We support each other, work hard and have fun at the same time. I think we offer some pretty outstanding service all around, from management, kitchen staff and front of the house. We take pride in what we do, knowing we offer such an amazing and unique selection of food, wine & cocktails.”