Executive Sous Chef

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

Job Description

Job Description

ABOUT OUR COMPANY

ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands.

Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions.

Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way.

At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be.

If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here.

ROLE

The Executive Sous Chef is a hybrid culinary leader who owns a production station at ONTHEMARC HQ and leads on-site execution at off-premise events - delivering consistent food, clean pack outs, and calm, precise team direction.

Reports to the Kitchen Manager (daily) and may work with the Executive Chef on project-based initiatives from time to time.

RESPONSIBILITIESSTATION

OWNERSHIP & DAILY EXECUTION (HQ)

• 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.

TEAM LEADERSHIP & STAFF MANAGEMENT (BY STATION)

• 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.

EVENT EXECUTION & ON-SITE LEADERSHIP

• 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 (Event Captain, Producer, or other event leads, as applicable) 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.

DEPARTMENTAL FOCAL POINTS (1–2 OWNED AREAS)

• Own 1–2 operational or project areas that improve the kitchen as a whole (e.g., sanitation leadership, software administration, R&D/testing, family meal, training/SOPs, inventory/pars, pack/labeling systems).

• Define standards, build tools/checklists, train others, audit compliance, and report progress and results.

• Drive practical improvements that make execution smoother both at HQ and in the field.

STANDARDS, SAFETY & PROFESSIONALISM

• Model OTM’s standard for execution, organization, cleanliness, and demeanor - at HQ and on-site.

• Ensure compliance with food safety practices and OTM SOPs (receiving, storage, labeling, allergens, sanitation, pack out).

• Protect product quality from final prep through transport, setup, and service.