Catering Sous Chef

Compass Group•Bentonville, AR

3d•$55,000 - $65,000•Onsite

About The Position

Wolfgang Puck Catering is seeking a passionate and collaborative Catering Sous Chef to support culinary operations at the renowned Crystal Bridges Museum and AWE Campus. This role plays an important part in delivering exceptional dining experiences across both on-premise and off-premise events, with more than 500 events hosted annually. As a Catering Sous Chef, you will work closely with culinary leadership to oversee food preparation, quality standards, inventory management, and kitchen operations. This is an opportunity to contribute to a dynamic culinary team that values creativity, hospitality, innovation, and excellence.

Requirements

Culinary degree or equivalent formal culinary training.
Experience working in professional culinary environments with a focus on quality, execution, and guest satisfaction.
Knowledge of food safety, sanitation, and safe food handling practices.
Ability to work effectively in a fast-paced environment while managing multiple priorities.
Approximately 3 plus years of culinary experience in catering, hospitality, restaurant, hotel, or event operations.
Experience supporting large-scale production and high-volume catering events.
Understanding of menu development, purchasing, inventory management, and food cost control practices.
Familiarity with current food and catering trends, with a commitment to quality, creativity, and presentation.
Interest in working with an industry-leading culinary and hospitality organization.

Responsibilities

Support the planning, preparation, and execution of high-quality catered events and daily culinary operations.
Assist in the development of menus and provide recommendations for menu enhancements that align with guest expectations and current culinary trends.
Partner with culinary leadership to identify and implement improvements in kitchen procedures, workflows, and production practices.
Maintain compliance with all food safety, sanitation, and ServSafe standards to ensure a safe and welcoming environment for guests and team members.
Oversee inventory management, purchasing, ordering, and receiving processes to support operational efficiency and cost control.
Monitor food quality, presentation, consistency, and portion standards across all events and service periods.
Support sourcing initiatives that prioritize local and seasonal products whenever possible.
Collaborate with team members across culinary and hospitality operations to deliver memorable guest experiences.
Assist with training and mentoring culinary team members, helping foster a culture of learning and continuous improvement.
Perform other responsibilities as needed to support the success of the operation.