Executive Chef

Compass Group•Los Angeles, CA

15d•$95,000 - $115,000•Onsite

About The Position

At Wolfgang Puck Catering, we believe exceptional food experiences bring people together. We are seeking an experienced and collaborative Executive Chef to lead culinary operations at The California Endowment. This role is ideal for a culinary professional who enjoys balancing high-quality catering and banquet execution with café and day-to-day foodservice operations. As Executive Chef, you will oversee kitchen operations, inspire and develop a team, maintain food and safety standards, and deliver memorable dining experiences. This position offers the opportunity to make a meaningful impact while working in a dynamic environment that values creativity, hospitality, and operational excellence.

Requirements

Progressive culinary leadership experience in hospitality, corporate dining, catering, restaurants, hotels, or related foodservice environments.
Strong background in business and industry (B&I) dining, corporate foodservice, or similar managed services operations.
Experience leading large-scale banquet, catering, or event operations.
Hands-on cooking expertise, including both high-volume production and café or short-order service environments.
Demonstrated experience managing, coaching, and developing culinary teams.
Knowledge of food safety, sanitation, inventory management, and cost controls.
Ability to balance operational priorities while maintaining a guest-focused approach.
Strong organizational, communication, and problem-solving skills.
Comfort using Microsoft Office applications, Outlook, email, and internet-based systems.
Associate degree in Culinary Arts, Hospitality, or a related field, or equivalent professional experience.
Extensive catering and special events experience.
Experience within high-volume, complex foodservice operations.
Knowledge of institutional or batch cooking practices.
ServSafe Certification or equivalent food safety certification.
Experience working in a union environment.
Familiarity with labor management and scheduling within unionized operations.

Responsibilities

Lead daily kitchen operations, ensuring high standards of food quality, presentation, safety, and service.
Plan and execute regular and specialty menus aligned with client expectations and company standards.
Prepare or oversee the preparation of meals using standardized recipes, portion controls, and presentation guidelines.
Review production records, utilization reports, and waste logs to support operational efficiency.
Taste and evaluate menu items to ensure consistency and guest satisfaction.
Recruit, train, coach, and develop culinary team members while fostering an inclusive and supportive workplace culture.
Provide leadership and direction to a culinary team, including supervising associates.
Establish and maintain cleaning, sanitation, and preventive maintenance programs for kitchen equipment and workspaces.
Manage food, beverage, and supply inventories while supporting budget and food cost objectives.
Make informed decisions regarding product utilization and waste reduction in alignment with company guidelines.
Ensure compliance with all federal, state, and local health, safety, and sanitation regulations.
Partner with operations leadership and client stakeholders to support catering events, meetings, and special functions.
Participate in team meetings, training initiatives, and professional development opportunities.