Senior Sous Chef

Compass Group•Los Gatos, CA

10d•$90,000 - $98,000

About The Position

At Wolfgang Puck Catering, the Senior Sous Chef plays a key leadership role supporting a corporate dining account, catering programs, and special events through the production and coordination of high-quality food in a centralized commissary environment. Working closely with the Executive Chef, culinary leadership team, and account-level chefs, this role helps drive consistency, efficiency, food quality, and innovation across the operation. The position suits a culinary professional who thrives in high-volume production, enjoys mentoring teams, and is passionate about delivering exceptional food experiences at scale.

Requirements

Experience leading culinary operations in a commissary, production kitchen, corporate dining, catering, hospitality, restaurant, hotel, or foodservice environment.
Strong understanding of high-volume food production, batch cooking, recipe execution, and quality control.
Experience coordinating multiple priorities while maintaining consistency and attention to detail.
Ability to lead and support teams through collaboration, communication, and hands-on coaching.
Knowledge of food safety, sanitation, inventory management, and production planning.
Strong organizational and problem-solving skills in a fast-paced environment.
Passion for culinary excellence, continuous improvement, and delivering exceptional guest experiences through operational support.
Comfort using Microsoft Office Suite, Outlook, production systems, and other technology tools.
Degree in Culinary Arts or a related field, or an equivalent combination of education and culinary experience.

Nice To Haves

Experience in centralized production kitchens, commissaries, high-volume catering, or multi-unit foodservice operations.
ServSafe Certification or similar food safety credentials.
Experience with large-scale event production and logistics coordination.
Familiarity with food cost management, purchasing, and inventory control.
Knowledge of current culinary trends and large-scale production best practices.

Responsibilities

Support daily commissary culinary operations, maintaining food quality, safety, and consistency.
Lead preparation, production, packaging, and distribution of food for corporate dining accounts, catering events, and special programs.
Partner with Executive Chefs and account-level culinary teams to execute menus, recipes, and production schedules.
Assist in supervising culinary team members and provide coaching, training, and development support.
Help manage production timelines and logistics to ensure timely and accurate delivery to client locations.
Monitor inventory and assist with ordering, receiving, and product rotation.
Support cost-control initiatives through production planning, waste reduction, and efficient resource use.
Maintain compliance with food safety, sanitation, HACCP, and company standards.
Collaborate with culinary leadership to introduce menu items, recipes, and operational improvements.
Assist with large-scale catering production and high-profile events as business needs require.
Contribute to a positive, inclusive, and team-focused workplace culture.