Senior Sous Chef

Compass Group•Los Angeles, CA

8d•$90,000 - $95,000

About The Position

Wolfgang Puck Catering is known for delivering thoughtful, high‑quality food experiences rooted in creativity, precision, and hospitality. As Senior Sous Chef at the Commissary, you will play a key leadership role supporting daily food production, catering, and special events while partnering closely with the Executive Chef on culinary execution and special projects. This role blends hands‑on cooking with team leadership, training, and operational oversight. You’ll help shape menus, guide production, and maintain a positive, professional kitchen environment that supports growth, accountability, and excellence. It’s an exciting opportunity for a culinary professional who enjoys working at scale while staying connected to craft and innovation.

Requirements

Culinary education such as an A.O.S. Degree in Culinary Arts, culinary certificate, or equivalent professional experience
Progressive culinary or kitchen leadership experience, with exposure to production, catering, or event‑based operations
Comfort working in high‑volume, complex foodservice operations
Knowledge of current food and catering trends, with a strong foundation in quality, production, sanitation, food cost control, and presentation
Ability to use basic computer applications, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and email
Willingness to participate in satisfaction or feedback programs as required by the account

Nice To Haves

Experience in catering or large‑scale food production environments is a plus
Experience with institutional or batch cooking environments is helpful
ServSafe certification is highly desirable
A collaborative, solution‑oriented approach and enthusiasm for learning, mentoring, and continuous improvement

Responsibilities

Support the Executive Chef in the day‑to‑day leadership of the culinary department, ensuring smooth, efficient, and consistent operations
Oversee and execute daily food production for the Commissary, catering, and events, maintaining quality, accuracy, and presentation standards
Lead culinary execution for catered events, ensuring menus are produced and delivered to specification and on schedule
Assist with menu planning and development, including daily offerings, catering menus, and seasonal or special event concepts
Partner with the Executive Chef to manage food and labor costs, monitor inventory, and support ordering and forecasting
Train, onboard, and mentor new culinary associates, reinforcing standards while fostering a supportive, respectful kitchen culture
Supervise hourly associates as needed, providing clear direction, feedback, and coaching
Uphold all health, safety, and sanitation standards, ensuring compliance with company policies and local regulations
Support the rollout of new culinary programs and initiatives in collaboration with the Company’s culinary and marketing teams
Maintain organization and discipline in a fast‑paced environment while modeling professionalism and teamwork