(US-DC) Executive Sous Chef
Core
Lead kitchen operations for mass production of nutrition-focused meals, ensuring quality, safety, and consistency for transit and delivery.
Role type
Senior IC culinary production manager
Builds
High-volume meal kits for consumer delivery
Domain
Food service / Mass production / Nutrition science
Required skills
Mass production kitchen management, Food safety compliance (HACCP, FSMA, SQF, USDA), Team leadership and training, Recipe execution and standardization, Cost control and payroll management, Process improvement
Preferred skills
Lean Six Sigma, Paleo/Ketogenic diet expertise, Data-driven analysis
Technologies
HACCP, FSMA, SQF, USDA regulations
Responsibilities
Oversee product quality and food safety in a mass production kitchen, Train and lead kitchen staff to execute recipes with repeatability, Develop and implement process controls, Address and eliminate product quality issues, Supervise food production personnel and control food costs, Assume complete charge of the kitchen in the absence of the Executive Chef
Seniority
Senior, hands-on IC