Catering Execuitve Chef

Compass Group•Houston, TX

3d•$95,000 - $105,000

About The Position

Wolfgang Puck Catering is seeking an accomplished, visionary Catering Executive Chef to lead culinary operations across premier catering programs, corporate dining experiences, and large-scale events. The chef will shape food experiences by combining creativity, innovation, refined execution, and high standards of hospitality. The role provides strategic and creative direction across culinary operations, including menu development, culinary innovation, production, and execution. The chef will cultivate a culture of excellence, collaboration, and continuous growth, ensuring that daily dining, high-profile events, and bespoke off-site celebrations reflect the company’s standards for cuisine, presentation, and guest experience. The ideal candidate is a forward-thinking culinary leader with a record of inspiring teams, elevating culinary standards, and supporting operational and financial performance. The role calls for appreciation of seasonality, quality ingredients, and contemporary culinary trends, along with business acumen, creativity, discipline, and a commitment to excellence.

Requirements

Experience leading culinary operations in catering, hospitality, business dining, hotel, restaurant, or event environments.
Demonstrated ability to oversee high-volume food production and complex event execution.
Strong leadership skills focused on coaching, mentorship, and team development.
Knowledge of menu planning, food costing, inventory management, and labor management.
Understanding of food safety regulations and best practices.
Ability to balance multiple priorities while maintaining attention to detail and service excellence.
Strong communication and relationship-building skills.
Culinary degree, certification, or equivalent combination of education and professional experience.

Nice To Haves

Experience supporting large-scale events, premium hospitality, or multi-site operations.
Experience working directly with clients and managing customized event experiences.
Familiarity with budgeting, forecasting, and financial performance metrics.
Passion for culinary innovation, sustainability, and guest-centered hospitality.

Responsibilities

Lead culinary operations across catering, special events, and business dining programs.
Develop and execute creative, seasonal menus that reflect client preferences and event objectives.
Guide food production and event execution while maintaining consistency, quality, and presentation standards.
Foster a positive, inclusive, high-performing kitchen culture focused on teamwork and continuous improvement.
Recruit, train, coach, and develop culinary team members at various experience levels.
Partner with operational and hospitality leaders to support client satisfaction and business growth.
Monitor food, labor, and operating costs and identify opportunities to improve efficiency.
Ensure compliance with food safety, sanitation, health, and workplace safety standards.
Manage purchasing, inventory controls, vendor relationships, and product specifications.
Support large-scale events, including planning, logistics, staffing, and onsite culinary execution.
Contribute to new business presentations, tastings, and client engagement opportunities.
Drive innovation through menu development, culinary trends, and guest feedback.