Sous Chef

Compass Group USA Inc•Fort Worth, TX

45d•$55,000 - $66,000•Onsite

About The Position

Step into a culinary role where creativity, leadership, and artistry come together inside one of Fort Worth's most iconic cultural landmarks, the Modern Art Museum. Wolfgang Puck Catering is seeking a Sous Chef to join our team and help lead daily operations in both restaurant and banquet/catering environments. What You'll Do Lead and mentor a team of 12-18 cooks and culinary staff, inspiring growth and upholding the highest hospitality standards. Execute menus that highlight scratch cooking, seasonal ingredients, and global flavors, bringing innovation to presentation and technique. Partner with the Executive Chef to oversee ordering, scheduling, cost controls, and flawless execution of both restaurant service and catering events. Maintain uncompromising standards of cleanliness, organization, and safety in the kitchen.

Requirements

Culinary degree or A.S. in Culinary Arts preferred; equivalent experience considered.
3-5 years progressive culinary/kitchen management experience in fine dining, catering, or high-volume operations.
Proven ability to lead and supervise a team in both restaurant and catering/banquet settings.
Experience with scratch cooking, seasonal and global cuisines.
Strong leadership, mentoring, and communication skills; ability to inspire and teach staff.
Proficiency in ordering, scheduling, inventory, cost controls, and kitchen sanitation.
Creativity in menu development, plating, and presentation.
Proficient in Microsoft Office (Word, Excel, Outlook, PowerPoint) and comfortable with culinary management systems.
ServSafe Certification (or willingness to obtain).
Willingness to work nights, weekends, and holidays as business requires
Able to maintain a polished, professional presence aligned with Wolfgang Puck's elevated hospitality standards.

Responsibilities

Lead and mentor a team of 12-18 cooks and culinary staff, inspiring growth and upholding the highest hospitality standards.
Execute menus that highlight scratch cooking, seasonal ingredients, and global flavors, bringing innovation to presentation and technique.
Partner with the Executive Chef to oversee ordering, scheduling, cost controls, and flawless execution of both restaurant service and catering events.
Maintain uncompromising standards of cleanliness, organization, and safety in the kitchen.