Sous Chef

Compass Group•Los Angeles, CA

24d•$30 - $35

About The Position

Wolfgang Puck Catering delivers elevated culinary experiences through thoughtful food, disciplined execution, and collaborative teams. As Sous Chef at the Commissary, you will support daily food preparation, catering production, and events while helping maintain consistency, quality, and organization across kitchen operations. This role is hands‑on and team‑focused. You’ll work closely with the Executive Chef and Senior Sous Chef to oversee daily prep, step into specialty production areas as needed, supervise cooks and prep cooks, and help maintain a positive, professional kitchen environment. The Sous Chef plays a key role in ensuring standards are met while supporting the growth and development of the culinary team.

Requirements

Culinary training or equivalent professional kitchen experience
Experience working in a fast‑paced foodservice or catering environment
Ability to supervise cooks and prep cooks while remaining hands‑on in production
Working knowledge of food safety, sanitation, and quality standards
Comfort stepping into different kitchen areas to support production needs
Strong organizational skills and attention to detail
Clear, respectful communication style and a collaborative approach to teamwork
Willingness to learn, grow, and take on increasing responsibility

Nice To Haves

ServSafe certification or willingness to obtain certification is preferred
Basic computer skills, including email and kitchen reporting tools, are helpful

Responsibilities

Supervise and actively participate in daily food preparation and service, ensuring adherence to company standards for quality, presentation, sanitation, safety, and portion control
Oversee assigned production areas and support specialty departments as needed to meet operational demands
Ensure consistency across recipes, preparation methods, and plating using approved recipes and production standards
Support catering and event execution by assisting with preparation, service, and timely delivery of menu items
Assume responsibility for kitchen operations in the absence of the Executive Chef or Senior Sous Chef, as assigned
Assist with menu planning, ordering, and inventory management in alignment with company programs and initiatives
Assign duties to cooks and prep cooks to ensure efficient workflow and timely meal service
Supervise and participate in food service to all service areas, supporting an organized and delay‑free operation
Conduct regular inspections of food quality, production areas, equipment, sanitation, and associate appearance; take corrective action when needed
Train and support associates through coaching, pre‑shift meetings, and hands‑on guidance
Help maintain discipline and accountability while fostering a respectful, team‑oriented kitchen culture
Communicate operational needs, guest feedback, and menu details appropriately within the organization
Support performance management efforts, including training reinforcement, feedback, and documentation as directed
Perform additional duties as assigned to support the overall success of the culinary operation