Executive Sous Chef

Compass Group•Austin, TX

1d•Onsite

About The Position

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. The company culture emphasizes passion for the business, a flexible mindset, a concierge mentality, problem-solving, curating company and partner resources, an entrepreneurial approach, and collaboration. The Executive Sous Chef plays a hands-on leadership role in a full-scratch, high-volume café and catering program, supporting daily culinary execution at a high-end technology client. This is a Monday-through-Friday role. Partnering closely with the Executive Chef and operations teams, this role helps drive consistency, quality, and creativity while delivering fresh, thoughtfully prepared food at scale. The Executive Sous Chef contributes to a collaborative kitchen culture, supports team development, and helps ensure culinary standards are met across both café service and catered events.

Requirements

Experience supporting culinary operations in a full‑scratch, high‑volume kitchen environment
Background in café and/or catering production with the ability to balance speed, quality, and consistency
A collaborative leadership approach that supports team engagement and development
Strong organizational skills with the ability to manage multiple priorities during service
Comfort working in a fast‑paced environment while maintaining attention to detail
Knowledge of food safety, sanitation, and kitchen best practices
Experience in workplace dining, corporate dining, or large‑scale food service environments
Prior experience supporting catered events and high‑volume service
Culinary training or degree, or equivalent hands‑on experience
Familiarity with inventory management and food cost awareness

Responsibilities

Support daily culinary operations for a high‑volume, full‑scratch café and catering program
Partner with the Executive Chef to plan menus, manage production, and execute service across multiple meal periods and events
Lead and support kitchen teams through hands‑on coaching, clear communication, and consistent standards
Help ensure food quality, presentation, taste, and portioning meet established expectations
Oversee food preparation and service for catered meetings and events, ensuring timely and organized execution
Support inventory management, ordering, and proper storage to minimize waste and support cost controls
Promote food safety, sanitation, and workplace safety practices in alignment with company and regulatory standards
Assist with scheduling, training, and onboarding of culinary team members
Contribute ideas that support menu variety, seasonal offerings, and continuous improvement
Collaborate with operations and service partners to support overall program readiness and guest experience