The Catering Production Chef is a hands-on, culinary position supporting high-volume food production and catering execution through the end of 2026. Reporting directly to Candi Dailey, Founder of Potomac Hospitality Group, and coordinating daily culinary execution with the Chef team. You will be responsible to prepare, cooks, portions, pack and execute menus for catered events while helping maintain restaurant and institutional production readiness when assigned. This is an active cooking and execution role, not a department-management or purchasing position.
Hospitality is our Legacy.
A warm welcome and mouth-watering food. Ruby’s Southern Comfort Kitchen is the place to go for authentic Southern Fare and soul food catering. A love child of South Carolina, Ruby migrated to the DC area in the early 1900s. A mother of 6 boys, Ruby’s days were filled with working, taking care of her sons, and preparing meals with a side of ruby- “isms” that her brood would carry on in life. The traditions she started, filled with tough life lessons and a ton of love, are carried on by her children and grandchildren today. More importantly, Ruby's recipes and love for cooking are infused into our southern restaurant and company culture today.
At Ruby's, the door is always open and the aromas of comfort food greet you. Welcome to our family kitchen.
Reports To: Candi Dailey, Founder, Potomac Hospitality Group
Division: Culinary Operations PHG, Ruby’s
Assignment: Seasonal production and catering execution through December 31, 2026
Schedule: Variable, based on production and event demand; evenings, weekends and event days
Potomac Hospitality Group (PHG) delivers hospitality experiences across Ruby’s Southern Comfort Kitchen, off-site catering, institutional food service and IGS cultural dining events. Our work depends on disciplined preparation, consistent quality and exceptional event execution.
The Catering Production Chef is a hands-on, culinary position supporting high-volume food production and catering execution through the end of 2026. Reporting directly to Candi Dailey, Founder of Potomac Hospitality Group, and coordinating daily culinary execution with the Chef team. You will be responsible to prepare, cooks, portions, pack and execute menus for catered events while helping maintain restaurant and institutional production readiness when assigned. This is an active cooking and execution role, not a department-management or purchasing position.
Looking to earn extra income during the busy season, put your culinary skills to work, or step into a short-term, fulltime opportunity while between positions? This could be a great fit. Join a busy hospitality team, work on a variety of catering events, and make an immediate impact without a long-term commitment. We welcome experienced chefs seeking additional shifts as well as professionals available for a concentrated seasonal assignment through December 31, 2026. Scheduling and hours will be discussed based on business needs and availability.
Why join PHG? You will gain hands-on experience across a distinctive mix of restaurant, high-volume catering and cultural dining events; work alongside experienced culinary professionals; sharpen your production and event execution skills; and contribute to memorable guest experiences with a hospitality group rooted in community, quality and teamwork. This is an opportunity to make a meaningful contribution quickly, build professional relationships and demonstrate your capabilities in a fast-moving environment. Potential for a longer-term future: While this is a seasonal assignment through December 31, 2026, individuals who consistently meet PHG standards for culinary quality, reliability, teamwork, food safety and event execution may be considered for permanent employment if an appropriate position becomes available. Continued employment is not guaranteed and would depend on business needs and a separate employment offer.
Culinary Production & Quality ● Execute recipes, batch production, mise en place and service-ready food for catering and assigned kitchen operations. ● Cook actively across stations; maintain flavor, consistency, temperature, yield, portioning, presentation and timing standards. ● Follow approved recipes, production sheets, allergen instructions and quality checks; promptly flag shortages or deviations. ● Support setup, line checks, labeling, cooling, storage and clean handoffs between production shifts. Catering Preparation & Event Execution ● Review assigned banquet event orders (BEOs), menus, guest counts, dietary requirements, production quantities and deadlines with the Production Manager. ● Prepare and accurately pack food, garnishes and culinary supplies; verify labels, quantities, holding temperatures and readiness before dispatch. ● Assist with loading, transport handoffs, on-site culinary setup, finishing, buffet or plated service, replenishment and breakdown as scheduled. ● Adapt calmly to event-day changes, communicate issues early and protect guest experience, food safety and presentation standards. ● Complete post-event food counts, safe storage, equipment returns and kitchen reset. Teamwork & Cross-Department Coordination ● Coordinate daily production assignments and priorities with the Production Manager and Assistant Production Manager, while reporting directly to the Founder. ● Work in tandem with the Pastry Chef on dessert production, shared space, event timing and handoffs as needed. ● Coordinate service timing and production handoffs with the Restaurant Manager and event requirements with the Catering & Events Coordinator. ● Guide assigned prep cooks or event culinary staff during a shift when delegated, while escalating staffing and operational decisions to the Founder and coordinating kitchen execution with the Production Manager. Inventory, Food Safety & Kitchen Discipline ● Monitor ingredient use, portion accuracy, spoilage and waste; report replenishment needs to the Production Manager, who owns ordering. ● Use FIFO, accurate labeling and date rotation; help with inventory counts, receiving checks and stock organization as assigned. ● Follow health-code requirements, sanitation schedules, allergen controls, temperature logs and safe food transport procedures. ● Maintain clean stations, equipment, coolers and production areas; complete closing and event-return checklists.
● Experience in high-volume culinary production, banquet kitchens, catering or event food execution. ● Strong hands-on cooking skills, ability to follow standardized recipes and manage multiple deadlines. ● Working knowledge of food safety, temperature control, allergens and safe off-site food handling. ● Reliable transportation or ability to report to assigned event locations in the DMV area; flexibility for evenings and weekends. ● ServSafe certification preferred; ability to meet PHG food-safety requirements.
The assignment is intended to support peak production and catering demand through December 31, 2026; weekly hours and event assignments may vary. Performance will be evaluated on production accuracy, on-time event readiness, food quality, sanitation, teamwork, waste control and dependable attendance. Any extension beyond the seasonal period would require separate confirmation.
We serve at the pleasure of the guest. The Catering Production Chef is expected to work with care, professionalism and respect; communicate openly; support colleagues; and maintain non-negotiable standards for food safety, quality and reliability.
$23 - $26 per hour