The Banquet Production Chef will be responsible for leading a team of 60 to 70 in a high-volume catering environment, specifically catering to major government events in Washington, DC. This position is with one of the top five catering companies in the US, which generated 27 million in revenue last year. The role involves overseeing five-star catering production and planning in a state-of-the-art production kitchen, with a separate offsite team handling service. The chef will work primarily during the day, with a maximum of 55 hours per week during busy times, and will have Saturdays off during quieter seasons. Public holidays are also off.