Company description
Shelburne Farms is an education nonprofit on a mission to inspire and cultivate learning for a sustainable future.
We realize our mission by integrating three key areas of activity: our programs, place, and products.
Job description
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.
Key Responsibilities Include
- Culinary Leadership: Oversee daily kitchen operations, maintain food quality and consistency, manage BOH facilities and equipment, 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.
Core Qualifications
- 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.
Additional Valued Qualifications
- 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.
Work Environment & Physical Demands
- Being active for extended periods of time and working in settings with limited air conditioned work environments depending on the location.
- Fast-paced work environment.
- Carrying and moving items up/down stairs and over uneven terrain, weighing up to 40 lbs.
- Indoor and outdoor work environment.
- Moving over uneven terrain.
- Maintaining a tidy shared workspace.
Benefits
Compensation
this position is: hourly, varies DOE, $29.00 - $29.00
Application instructions
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Deadline
no deadline