Seasonal Catering Sous Chef
About The Position
This role will collaborate across the entire farm by supporting culinary needs for programs, campus-wide events, and hospitality services, ensuring that food experiences align with Shelburne Farms’ sustainability values. Supporting the Farm’s mission, the Farm Functions Sous Chef plays a vital role in connecting hospitality with sustainability and education. This position supports the Farm Function Chef and collaborates with the Catering Management Team and education team to ensure exceptional culinary experiences in educational programs and campus wide events. The Sous Chef is a hands-on leader who combines operational excellence with creativity, fostering a culture of collaboration, professionalism, and a passion for food systems. This role requires strong leadership, culinary expertise, and a commitment to sustainability. The ideal candidate thrives in a fast-paced environment, values teamwork, and is passionate about creating memorable dining experiences that reflect Shelburne Farms’ mission.
Requirements
- 4 years or more savory cooking experience in a high volume, professional kitchen. This is an active cooking position.
- Experience creating and sharing locally sourced, simply prepared and beautifully presented, great tasting nutritious food.
- Experience curating menus with considerations of food allergies and special dietary requirements.
- Kitchen leadership experience as you’ll be managing a small group of seasonal culinary staff.
- Strong organizational, administrative, problem solving and communication skills.
- Schedule flexibility to work evenings, weekends and holidays as needed.
- Excellent knife skills and extensive understanding of various cooking techniques, both savory and pastry.
- Valid driver’s license as you may be operating a work vehicle to help transport items on and off the property.
Nice To Haves
- Serve Safe Certification - if you don’t have this we will provide you with the training.
- A passion for farm to table food and hospitality.
- Experience using systems and tools such as Google Workspace (all Google Suite tools), event planning, point of sale, dining and room reservations.
Responsibilities
- Culinary Leadership: Oversee daily catering kitchen operations, oversight of food truck food quality and consistency, manage BOH facilities and equipment, and support team development through hiring, training, and mentorship. While working closely with both the Farm Function Chef and Catering coordinator.
- Hospitality Administration: Assist with scheduling, inventory, purchasing, vendor relations, and compliance with health and safety protocols.
- Event Cook Functions: Prepare event menu items with precision, maintain cleanliness and organization, uphold food safety standards, and contribute to sustainability efforts such as composting and waste reduction.
- Team Collaboration: Communicate effectively with all staff and ensure smooth, guest-centered service.
Benefits
- For seasonal employees working an extended season (beyond 6 months), here is the 2026 benefit summary. [https://drive.google.com/file/d/12p_6ETlHF_LLF6ucrKRHaddeGDXK6dff/view?usp=sharing]
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
51-100 employees
