Sous Chef
About The Position
Join Wolfgang Puck Catering and help deliver an exceptional culinary experience within a high-profile technology client environment. The Sous Chef supports daily kitchen operations and plays an important leadership role in maintaining food quality, presentation, and service excellence while fostering a positive, collaborative team culture. The position follows a consistent Monday–Friday schedule, with occasional weekend work, in a dynamic hospitality setting. The role is suited to a culinary professional who enjoys mentoring others, driving operational excellence, and contributing to innovative dining programs. Working closely with culinary leadership, the Sous Chef helps execute menus, manage production, uphold food safety standards, and create memorable guest dining experiences while supporting the team.
Requirements
- Proven ability to teach, train, coach, and develop team members.
- Strong organizational skills and ability to prioritize multiple tasks in a fast-paced environment.
- Effective communication, collaboration, and problem-solving abilities.
- Knowledge of culinary techniques, food preparation methods, and kitchen operations.
- Experience supporting high-volume food service environments, such as corporate dining, restaurants, hotels, healthcare, education, or similar operations.
- Ability to maintain quality standards while balancing operational efficiency and guest satisfaction.
- Approximately 4 years of culinary experience, including experience in a leadership or supervisory capacity.
- Experience overseeing kitchen operations, food production, and team performance.
- Knowledge of industry best practices related to food quality, production, sanitation, safety, food cost controls, and presentation.
- Ability to create, manage, and execute production sheets and operational plans.
- Demonstrated leadership, coaching, and team development experience.
- Proficiency with Microsoft Office applications, including Excel.
Nice To Haves
- ServSafe Certification or equivalent food safety certification is preferred.
Responsibilities
- Support the overall success of the culinary program and daily kitchen operations.
- Coordinate and participate in preparing and cooking a variety of menu items.
- Assist with menu planning, recipe execution, and culinary innovation initiatives.
- Help implement new culinary programs in partnership with culinary and marketing teams.
- Lead, coach, train, and develop approximately 15–20 back-of-house associates.
- Ensure compliance with company standards, client expectations, and local health department regulations.
- Assist with purchasing, inventory management, ordering, and product receiving.
- Monitor food quality, freshness, consistency, and presentation standards.
- Support labor management, food cost controls, and budget-conscious decision-making.
- Create and distribute production schedules and production sheets to support efficient operations.
- Foster a workplace culture centered on teamwork, inclusion, and continuous improvement.
- Support safety, sanitation, and food-handling practices.
- Perform other duties as assigned.
Benefits
- Comprehensive Benefit Package
- Medical
- Dental
- Vision
- Life Insurance/AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Potential paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
