Seasonal Lead Sous Chef
About The Position
As part of this mission, the Sous Chef plays a vital role in connecting hospitality with sustainability and education. This position supports the Executive Chef and collaborates with the Hospitality Management Team to ensure exceptional culinary experiences at the inn and restaurant. 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
- 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 kitchen operations when on shift, maintain food quality and consistency, help manage Back of House facilities and equipment with guidance from Executive Chef, and support team development through hiring, training, and mentorship.
- Hospitality Administration: Assist with scheduling, inventory, purchasing, vendor relations, and compliance with health and safety protocols.
- Line Cook Functions: Prepare and plate 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
