Sous Chef

Compass Group•South San Francisco, CA

13d•$85,000 - $95,000•Hybrid

About The Position

At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure. Success on our team starts with our culture: We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients. A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats. Our services require a CONCIERGE mentality, a bias to action with humble hospitality. We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to. We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships. We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy). Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions. As Sous Chef, you will support culinary operations across a commissary kitchen and a premier financial services client location. This role is responsible for preparing high-quality scratch-made meals for corporate dining, catering, and special events while helping maintain efficient kitchen operations and exceptional food quality. Working closely with the Executive Chef, you will support food production, daily service, catering execution, and team development in a fast-paced hospitality environment.

Requirements

Associate degree in Culinary Arts or equivalent experience.
Progressive culinary experience in corporate dining, hospitality, catering, restaurant, hotel, or high-volume foodservice environments.
Experience with scratch cooking and large-scale food production.
Knowledge of food safety, sanitation, and kitchen best practices.
Understanding of inventory management and food cost awareness.
Ability to work in a fast-paced environment while maintaining attention to detail.
Strong communication and teamwork skills.
Passion for hospitality and creating exceptional guest experiences.

Nice To Haves

Corporate dining and catering experience preferred.
ServSafe Certification preferred.
Corporate dining and conference center operations.
Commissary or centralized production kitchen experience.
Executive catering and hospitality services.
High-volume batch cooking.
Off-premise catering and event support.

Responsibilities

Assist the Executive Chef with the daily operation of culinary programs at both the commissary kitchen and client location.
Prepare and execute scratch-made menu offerings for corporate dining, catering, and off-premise events.
Support food production, preparation, presentation, and service while maintaining quality and consistency standards.
Assist with catering and special event execution, including setup, service, and breakdown.
Help train, coach, and motivate hourly culinary team members.
Support menu implementation and provide input on new recipes and seasonal offerings.
Maintain inventory controls, product rotation, receiving, and storage procedures.
Assist with ordering and managing food and supply inventories.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Maintain a clean, organized, and efficient kitchen environment.
Collaborate with commissary and onsite teams to ensure successful daily operations and event execution.
Support executive meetings and hospitality functions as needed.