Catering Sous Chef – Bridgehampton, NY ( East End Long Island)
Join a passionate, fast-moving culinary team in the heart of the Hamptons. Art of Eating Catering & Events is seeking a talented Catering Sous Chef to join our team in Bridgehampton, Long Island. Bring your culinary skills to a collaborative, evolving, and high-performing environment.
If you thrive in dynamic settings, take pride in execution, and want to be part of a team known for exceptional events—this role is for you.
THE ROLE
You’ll work closely with ownership and the Executive Chef to support culinary operations, lead event execution, and drive team performance across a wide range of events and locations.
This is not a traditional kitchen role—this is event-driven, off-premise catering , where every day, menu, and location is different.
Enjoy a true work-life balance with a structured, event-based schedule:
high-energy peak season + more flexible off-season.
WHAT YOU’LL DO
Execute seasonal, locally inspired menus for high-end catered events—from prep through on-site service
Lead high-volume event production & logistics , including load-in, execution, and strike
Adapt quickly to changing environments, timelines, and event needs
Maintain food cost controls, inventory management, and waste reduction
Ensure compliance with food safety, sanitation, and kitchen standards
Support kitchen operations including staffing, systems, and quality control
Collaborate on menu development, seasonal R&D, and operational improvements
WHO YOU ARE
5+ years of culinary experience ( catering or events strongly preferred )
Strong knowledge of cooking techniques, ingredients, and kitchen systems
Calm, organized, and effective under pressure
A hands-on leader with strong attention to detail and accountability
Professional, positive, and team-oriented
WHO WE ARE
Art of Eating Catering & Event Planning is a premier Hamptons caterer based in Bridgehampton, serving weddings, private events, and large-scale events across the East End of Long Island.
Our approach is rooted in seasonality, local sourcing, and creativity —working closely with local farmers, fishermen, and producers to deliver thoughtful, high-quality food experiences.
We’re a seasoned, collaborative team that values efficiency, innovation, and strong culture —without the burnout of a traditional restaurant grind.
PAY & PERKS
Salary: $75,000 – $120,000 (based on experience)
5-day work week (event-driven schedule)
Work-life balance with defined peak and off-season flow
Professional growth opportunities
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