Executive Catering Sous Chef

Executive Culinary Leadership Opportunity 

Full-Time • Salaried • Year-Round

Salary Range based on scope & experience

Art of Eating Catering is seeking a high-level culinary leader to join our growing team. We are open to structuring this role as Executive Chef, Executive Sous Chef, or Senior Kitchen Manager, depending on experience and leadership capacity.

This is not a traditional restaurant grind. Our business operates on a structured, event-driven model with a concentrated peak season and a strategic off-season rhythm.

About the Role

You will partner closely with ownership and the Executive Chef (or assume that role, depending on experience) to lead culinary operations, event execution, team development, and cost control.

Key Responsibilities:

• Lead high-volume event production and execution (April–October peak season)
• Oversee kitchen operations, including staffing, delegation, and quality standards
• Support cost control, inventory systems, and vendor relationships
• Manage event logistics, including load-in, on-site execution, and strike
• Set and monitor performance goals for culinary team members
• Collaborate on menu development, seasonal R&D, and operational systems

This is a leadership role with meaningful autonomy and accountability.

Our Operational Rhythm

Peak Season (April–October):

• High-volume events and multi-day activations
• Structured production schedules (not nightly dinner service)
• Occasional weekend and multi-day event intensives
• Team-based leadership model to prevent burnout

Off-Season (November–March):

• Reduced event volume
• Focus on planning, systems, training, and development
• Flexible scheduling with the expectation of professional availability for booked events
• Extended personal travel flexibility may be accommodated with planning

This is a salaried, year-round position designed for long-term leadership stability.

Who Thrives Here

• A seasoned culinary professional with 3+ years high-volume experience (catering preferred)
• A leader who values systems, organization, and team culture
• Someone comfortable with seasonal intensity balanced by structured downtime
• A financially and professionally mature chef seeking long-term partnership, not a stepping stone

Driver’s license required (event logistics are part of the business).

Compensation & Growth

• Highly competitive, top pay based on experience and scope of role

• Opportunity to expand role into full Executive Chef leadership, depending on qualifications

• Year-round salary stability
• Leadership voice in operational growth