Executive Chef

Compass Group•Los Gatos, CA

19d•$120,000 - $125,000

About The Position

At Wolfgang Puck Catering, the Executive Chef leads culinary vision and daily kitchen operations for a premier corporate dining account while supporting a catering and events program. The role combines culinary creativity, business acumen, and people leadership in a fast-paced environment. Working with operations leaders, clients, and culinary teams, the Executive Chef shapes memorable food experiences, fosters a positive team culture, and drives operational excellence.

Requirements

Culinary leadership experience in corporate dining, hospitality, restaurants, catering, hotels, or related foodservice environments.
Experience overseeing food production in high-volume, quality-driven operations.
Knowledge of menu development, culinary trends, food safety standards, labor management, and financial performance metrics.
Ability to inspire, coach, and develop diverse teams in a collaborative environment.
Strong relationship-building skills with clients, guests, and cross-functional partners.
Experience balancing hands-on culinary execution with strategic operational leadership.
Strong organizational skills and ability to manage multiple priorities and changing business needs.
Commitment to exceptional hospitality experiences and a positive workplace culture.
Comfort using technology and business applications, including Microsoft Office Suite, Outlook, and operational reporting tools.
Degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience.

Nice To Haves

Experience leading corporate dining, catering, conference center, or premium hospitality operations.
ServSafe Certification or similar food safety certification.
Experience managing budgets, purchasing programs, and food cost initiatives.
Knowledge of current culinary, nutrition, sustainability, and foodservice industry trends.
Experience collaborating directly with clients and executive stakeholders.

Responsibilities

Lead account culinary operations, maintaining high standards for food quality, presentation, and guest experience.
Develop innovative menus that reflect seasonal ingredients, client preferences, wellness initiatives, and current culinary trends.
Oversee food production for daily dining services, special events, receptions, and catering functions.
Partner with operations leadership on budgeting, forecasting, inventory management, food cost controls, and other financial objectives.
Create a culture of collaboration, engagement, inclusion, safety, and continuous improvement.
Recruit, train, coach, and develop culinary team members; support career growth and succession planning.
Ensure compliance with food safety, sanitation, health department, and company standards.
Build strong client relationships through responsiveness, creativity, and exceptional service.
Collaborate with culinary, marketing, and operational partners to introduce programs, concepts, and guest experiences.
Monitor operational performance and implement process improvements that enhance efficiency and quality.
Support sustainability initiatives, waste reduction, and responsible sourcing practices where applicable.
Lead culinary execution for VIP events, client functions, and high-profile catering opportunities.