Sous Chef

Production Lead

Reports to: Executive Sous Chef / Executive Chef

FLSA Classification: Exempt

M&G Foodstuff is a boutique catering and events company based in New York City’s East Village. We specialize in elevated, produce-driven food and premium hospitality for corporate clients, luxury brands, creative agencies, and events across NYC. Since 2013, we’ve built our reputation on thoughtful presentation, operational excellence, and high-quality seasonal food at scale.

Job Summary: The Production Lead supports the daily operations of M&G Foodstuff’s commissary kitchen during afternoon and evening production shifts. This role is responsible for overseeing PM prep execution, dinner and canapé production, leading PM pack out, kitchen resets, and ensuring all food is prepared and packaged according to M&G standards.

The ideal candidate is highly organized, calm under pressure, detail-oriented, and thrives in a fast-paced production environment. This individual works closely with the Executive Chef and kitchen leadership team to ensure seamless transition between AM and PM operations.

Core Tasks and Key Responsibilities

Production and Operations

• Oversee kitchen production and prep assignments
• Execute, manage pack out and organization for PM drop off catering orders and events.
• Ensure all food is prepared and packaged according to company recipes and presentation standards
• Ensure all prep lists and production timelines are completed accurately and on time
• Maintain clear communication with AM leadership regarding prep status, shortages, and production updates
• Ensure kitchen stations are appropriately stocked, labeled, organized, and maintained throughout shift
• Assist with inventory organization, receiving, and product rotation as needed
• Ensure all products are handled, stored, and rotated according to food safety standards
• Maintain cleanliness and organization of kitchen, walk-ins, storage areas, and prep stations
• Properly open and close commissary kitchen as needed
• Ensure all last-minute updates, client revisions, and production changes communicated by the Office team are properly incorporated into PM prep and production workflows

Team Support & Leadership

Manage PM kitchen staff and prep team during PM service and production

• Support training and reinforcement of kitchen systems and procedures
• Hold team accountable to kitchen cleanliness, organization, and production standards
• Maintain professional and effective communication with Office & Operations team
• Support a positive, efficient, and solutions-oriented kitchen culture

Hours

Typically, 10:00 AM – 8:00 PM, Tuesday through Saturday, though hours may vary depending on business needs, production schedules, and seasonality. Flexibility for earlier starts, evenings, and occasional schedule adjustments is required.

This role participates in a rotating weekend leadership schedule alongside the Executive Sous Chef, with approximately every other weekend required based on event volume and operational needs.

Relevant Knowledge, Skills & Abilities

• 3+ years’ experience in high-volume catering, commissary, or production kitchen environment
• Strong organizational and time management skills
• Ability to manage multiple production priorities simultaneously
• Understanding of catering pack out and production systems preferred
• Strong attention to detail and commitment to consistency
• Ability to lead calmly and effectively in a fast-paced environment
• Strong understanding of food safety and kitchen sanitation standards
• Ability to communicate effectively with kitchen and operations teams
• Spanish proficiency preferred but not required

Work Environment

• Requires standing and walking for extended periods
• Must be able to lift at least 50 pounds
• Must be comfortable working in a fast-paced commissary kitchen environment

Language

• Fluency in English required; Spanish proficiency preferred

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off

• Leadership Skills
• Team Management
• Problem Solving Skills
• Adaptability to Changing Environments
• Effective Communication
• Time Management
• Attention to Detail
• Organizational Skills
• Ability to Work Under Pressure
• Customer Service Orientation
• Collaboration With Cross Functional Teams
• Inventory Management
• Training and Development Skills
• Culinary Knowledge
• Commitment to Quality Standards