Executive Sous Chef / Kitchen Operations Manager, Fairfax, VA

Salary:
$75,000- $85,000

Position Summary
Our client is seeking an experienced, highly organized Kitchen Manager to work with the Executive Chefs to help oversee daily operations within their high-volume production kitchen. This role is responsible for helping manage culinary production, staff leadership, food quality, sanitation standards, inventory, and operational efficiency across a large-scale catering facility servicing corporate events, weddings, galas, conferences, and off-premise events throughout the DMV region.

The ideal candidate thrives in a fast-paced environment, understands large-scale batch production and event execution, and can effectively work with the Executive Chef to lead teams through high-volume production schedules while maintaining exceptional food quality and consistency.

Key Responsibilities

Production & Operations

• Work with the Executive Chef to oversee daily kitchen production for multiple simultaneous events, ranging from intimate gatherings to large-scale events of 1,000+ guests
• Manage production timelines, prep schedules, and labor allocation to ensure on-time execution
• Coordinate closely with Culinary, Warehouse, and Operations teams to support event readiness
• Monitor food quality, freshness, presentation, and proper holding procedures throughout production.

Team Leadership

• Supervise and lead prep cooks, line cooks, stewards, and production staff
• Train and mentor kitchen employees on production standards, safety, sanitation, and efficiency
• Foster a positive, accountable, and team-oriented kitchen culture

Inventory & Purchasing Support

• Monitor inventory levels and assist with ordering and receiving products.
• Maintain proper storage organization and product rotation using FIFO standards.
• Help manage food cost controls, waste reduction, and production efficiency.
• Ensure all kitchen equipment and smallwares are properly maintained and operational.

Food Safety & Compliance

• Enforce all health department, HACCP, and food safety regulations.
• Maintain a clean, organized, and inspection-ready facility at all times.
• Ensure proper sanitation procedures, allergen protocols, and cleaning schedules are completed daily.

Qualifications

• 5+ years of kitchen management or large-scale catering production experience.
• Strong understanding of high-volume food production and catering operations.
• Experience managing teams in fast-paced production environments.
• Knowledge of food safety regulations, HACCP procedures, and sanitation standards.
• Ability to lift 50 lbs and work extended hours during peak event periods.
• Excellent organizational, leadership, and communication skills.
• Experience with inventory management and production systems preferred.
• Flexible schedule including evenings, weekends, and holidays as needed.

Preferred Qualifications

• Catering or hospitality production experience strongly preferred.
• ServSafe Manager Certification.
• Experience with large event production kitchens.
• Bilingual English/Spanish is a plus.
• Familiarity with catering software platforms such as CaterXpert preferred.

Qualities They're Looking For:

• Calm under pressure
• Strong sense of urgency and accountability
• Hands-on leadership style
• Detail-oriented and highly organized
• Solutions-focused mindset
• Passion for hospitality and exceptional food quality

About the Company:
Our client is a premier full-service catering and event company known for elevated culinary experiences, large-scale event execution, and creative hospitality throughout the Washington, DC region. Their team delivers exceptional service across corporate events, weddings, galas, museum events, conferences, and luxury social experiences.