Executive Chef

Other Forms of Compensation:
Bonus Plan

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

Salary: $100,000 - $110,000

Other Forms of Compensation:
Bonus Plan

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

"The most important thing in life, whatever you do, has to be passion." 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

As Commissary Executive Chef
, you will oversee all kitchen operations while working hands-on with the team to deliver safe, well-executed food s is an opportunity for a chef who enjoys structure, ownership, and growth, and who is comfortable balancing batch production with catering execution in a fast-moving environment.

This role leads a dynamic workplace and catering commissary supporting daily employee dining alongside a growing catering business. The operation is production-driven, quality-focused, and built around consistency, efficiency, and collaboration.

This role is Monday to Friday, with occasional weekends for events.

Responsibilities

• Oversee day-to-day kitchen operations for a workplace dining and catering commissary
• Plan and execute regular and modified menus in alignment with company guidelines and production needs
• Ensure all food is prepared according to standardized recipes, portioning, and presentation standards
• Complete and utilize production sheets, waste logs, and quality checks to maintain consistency and control
• Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation standards
• Establish and maintain cleaning and maintenance schedules for all kitchen areas and equipment
• Manage food and non-food inventory to support volume while maintaining cost controls
• Oversee proper use of leftover food products in accordance with company standards
• Maintain compliance with all federal, state, and local health regulations and audit requirements
• Follow all safety policies, reporting procedures, and operational guidelines
• Participate in team meetings, training, and professional development initiatives

Qualifications

• Associate degree or equivalent professional culinary experience
• Five or more years of progressive culinary or kitchen management experience
• Strong experience in high-volume, production-driven food service environments
• Catering experience strongly preferred
• Background in institutional or batch cooking operations
• Hands-on leadership style with the ability to work alongside the team
• Solid understanding of food quality, sanitation, production flow, and food cost controls
• Comfortable using basic computer programs,…