Executive Chef

Compass Group•West Hollywood, CA

12d•$85,000 - $90,000

About The Position

This dynamic Floating Executive Chef role supports multiple Wolfgang Puck Catering locations and partners closely with the Regional Chef. You’ll bring consistency, creativity, and leadership to a variety of culinary environments, ensuring exceptional food quality and client experiences across the region. This is a great opportunity for an adaptable, entrepreneurial culinary leader who enjoys variety and can thrive in high‑volume catering settings.

Requirements

Strong culinary expertise with the ability to lead teams in diverse kitchen environments
Experience in high‑volume or complex foodservice environments
Ability to balance creativity with operational discipline, cost controls, and consistency
Knowledge of current culinary and catering trends
A collaborative leadership style that supports team development and a positive kitchen culture
Comfort using technology and basic software tools (Microsoft Office, email, internet)
Strong organizational skills and the ability to adapt quickly in a bench/floating role

Nice To Haves

A.S. in Culinary Arts or equivalent hands‑on experience
5+ years of progressive kitchen or culinary management experience
Extensive catering or event‑driven culinary experience
Institutional or batch cooking background
ServSafe Certification

Responsibilities

Create and execute standard and modified menus that align with brand, nutritional, and client guidelines
Follow standardized recipes, portion standards, and presentation expectations to deliver consistent quality
Use production worksheets and waste logs to support daily planning and reduce waste
Taste and evaluate food throughout preparation to maintain high culinary standards
Train and coach culinary teams in food preparation, equipment use, food safety, sanitation, and company practices
Establish and maintain cleaning and maintenance schedules; ensure the team completes assigned tasks
Maintain appropriate inventory levels of food and supplies while supporting cost management goals
Make thoughtful decisions about leftover product utilization following company policies
Uphold all federal, state, and local food safety regulations; support strong audit outcomes
Maintain a safe working environment and follow facility and company safety procedures
Participate in meetings, professional development, and staff training activities as needed