Sous Chef
Salary: $85,000 - $95,000
Other Forms of Compensation:
Where Passion Meets Purpose - and Careers Come Alive
At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure.
"I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck
Success on our team starts with our culture:
- We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
- A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.
- Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
- We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.
- We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships.
- We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).
- Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.
“I can have the best food, but if we don’t have good people, it won’t get you very far.”
Job Summary
The Sous Chef is responsible for leading all culinary operations at a High End Financial Firm's Client Center, including menu development, food preparation, production, and service execution. This role serves as the onsite culinary leader, ensuring the consistent delivery of exceptional food experiences that align with client expectations, company standards, and hospitality best practices. The ideal candidate combines strong culinary expertise with a proactive, service-oriented approach and a commitment to operational excellence.
Key Responsibilities
Culinary Leadership & Operations
- Serve as the lead onsite chef for all Client's food service programs, excluding snack and beverage services.
- Develop innovative menus and oversee all aspects of food preparation, production, and service execution.
- Maintain the highest standards of food quality, presentation, consistency, and guest satisfaction.
- Support executive meetings, special events, and catering programs as needed.
- Ensure seamless daily culinary operations while delivering a premium hospitality experience.
Client & Team Collaboration
- Build and maintain strong relationships with key client stakeholders and onsite teams.
- Participate in regular client meetings and operational reviews, including weekly check-ins and event planning discussions.
- Maintain open communication with onsite management and client partners to ensure alignment on service expectations and upcoming activities.
- Collaborate closely with commissary and production teams to coordinate menus, event requirements, and operational priorities.
Menu Development & Innovation
During periods of lower production volume, focus on:
- Creating seasonal menus and introducing new culinary offerings.
- Testing, refining, and documenting recipes to ensure consistency and scalability.
- Developing and enhancing signature food and snack concepts.
- Standardizing recipes, procedures, and culinary documentation using established company systems and tools.
Inventory & Kitchen Management
- Oversee kitchen and pantry inventory management to ensure adequate product availability.
- Monitor inventory levels and coordinate replenishment orders with onsite and support teams.
- Maintain proper product storage, organization, and stock rotation practices.
- Manage essential product restocking to support daily service operations.
- Ensure compliance with all food safety, sanitation, and handling procedures.
Facility & Food Safety Standards
- Maintain a clean, organized, and guest-ready kitchen environment.
- Lead deep-cleaning initiatives and ongoing workspace organization efforts.
- Ensure compliance with all health, safety, and sanitation standards.
- Support the maintenance and operational readiness of all culinary workspaces and equipment.
Qualifications
- Proven experience as an Executive Chef, Sous Chef, or Lead Culinary Professional in a high-end hospitality, corporate dining, hotel, or catering environment.
- Strong menu development and culinary innovation skills.
- Experience managing food production, inventory, and kitchen operations.
- Excellent communication and relationship-building skills with clients and cross-functional teams.
- Knowledge of food safety regulations and best practices.
- Ability to thrive in a fast-paced, client-focused environment while maintaining exceptional attention to detail.
Apply to Wolfgang Puck Catering today!
Wolfgang Puck Catering is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Associates at Wolfgang Puck Catering are offered many fantastic benefits.
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
Wolfgang Puck Catering maintains a drugfree workplace.
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_WPC.pdf
Req ID: 1554338
Wolfgang Puck Catering
Michael Abbey
[[req_classification]]
Job Segment:
Event Planning, Sous Chef, Food Service, Chef, Culinary, Hospitality
