Culinary Production Lead - HQ & Onsite Events

ONTHEMARC Events; Washington; On-site; USD 90,000 - 120,000; Full time

Job summary

ONTHEMARC is seeking an Executive Sous Chef to own a production station at HQ and lead on-site execution for off-premise events, ensuring consistent food, tidy pack outs, and steady team direction.

You will supervise Prep Cooks and Commis, coordinate timing with Event leadership, and adapt to venue constraints while maintaining product quality and standards across all events. This role requires calm leadership under pressure and a collaborative approach to drive hospitality excellence.

Responsibilities

• Own a designated production station end-to-end: prep planning, production, pack out, and station upkeep.
• Build and run station prep plans aligned to event timelines, volume needs, and quality standards.
• Maintain station readiness through disciplined organization: labeling, storage, rotation, cleaning, pars, and staging.
• Conduct quality checks and troubleshoot issues in real time to protect consistency, yield, and timing.
• Ensure pack outs are accurate, complete, and labeled to OTM standards, including hot/cold logistics, counts, and presentation.
• Monitor station tools, storage, and workflows; elevate equipment or process issues quickly and propose fixes.
• Lead and direct Prep Cooks and Commis assigned to your station.
• Delegate tasks clearly and set expectations for spec, timing, and presentation.
• Coach and train team members in technique, efficiency, and OTM standards with real-time feedback.
• Hold the team accountable for station cleanliness, readiness, professionalism, and follow-through.
• Serve as an event chef on-site, executing menus and managing timing with calm command.
• Lead mixed-experience part-time culinary teams in the field by assigning roles, setting expectations, monitoring pace, and correcting issues early.
• Direct event food production, finishing, plating, and service support in changing conditions while protecting standards.
• Communicate clearly with on-site leadership to maintain alignment on timing, flow, and guest experience.
• Adapt responsibly to venue, staffing, equipment, or environmental constraints without compromising food quality or team composure.
• Own 1–2 operational or project areas that improve the kitchen as a whole and drive practical improvements

Job description

ONTHEMARC is seeking an Executive Sous Chef to own a production station at HQ and lead on-site execution for off-premise events, ensuring consistent food, tidy pack outs, and steady team direction.

You will supervise Prep Cooks and Commis, coordinate timing with Event leadership, and adapt to venue constraints while maintaining product quality and standards across all events. This role requires calm leadership under pressure and a collaborative approach to drive hospitality excellence.