Executive Sous Chef

Executive Sous Chef

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.

Responsibilities

Station 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; escalate 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 (12 Owned Areas)

• Own 12 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 OTMs 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.
• Contribute to a respectful, solutions-forward kitchen culture through steady leadership and professionalism.

Ideal Candidate Profile

The ideal candidate is:

• Highly detail-driven and able to manage competing priorities (prep plans, pack accuracy, cleanliness, timing) without dropping standards.
• A clear communicator who delegates confidently and holds accountability without being harsh.
• Calm and authoritative on-site, able to lead part-time teams with varied experience levels in event conditions.
• Takes direction and feedback well, implements changes quickly, and stays aligned with Company and Department leadership priorities.
• Systems-minded - focused not only on executing, but on improving how the work gets done.
• Strong on food safety, sanitation habits, and maintaining an exceptionally clean and organized workspace.
• Dependable and consistent under pressure; someone others trust to lead the room and protect timing.

What Success Looks Like

• Your station runs like a system: organized, labeled, clean, and always service-ready with accurate prep and pars.
• Pack outs are consistently complete, correct, and presentation-ready, with hot/cold logistics and counts handled cleanly.
• Events are controlled: food quality is consistent, timing stays protected, and issues are handled early without escalation.
• Prep cooks/commis and part-time event teams perform to standard because expectations are clear and coaching is timely.
• Your owned focal point(s) measurably improve the kitchen (stronger compliance, smoother execution, better tools, clearer standards).
• You elevate the culture through calm leadership, accountability, and professionalism - especially during high-pressure pushes.

If youre considering applying, please take a moment to review our Core Values and ask yourself if they genuinely align with how you like to work and lead. Theyre not just words to us: theyre the standard we hire, coach, and hold each other accountable to. If they resonate, wed love to hear from you.