Sous Chef

Compass Group•Los Angeles, CA

13d•$72,000 - $85,000•Onsite

About The Position

At Wolfgang Puck Catering, we create exceptional culinary experiences that bring people together. As a Sous Chef at The California Endowment, you will play an important role in supporting the day-to-day culinary operations of a premier corporate dining and catering account. Working alongside the Executive Chef, you will help lead kitchen operations, contribute to innovative menus, and ensure exceptional food quality for daily service, meetings, and special events. This role offers a primarily Monday through Friday schedule, supporting café and catering operations in a dynamic, mission-driven environment. While most work takes place during standard business hours, flexibility is important as the position may occasionally support evening receptions, special programs, and weekend events. This opportunity is ideal for a culinary professional who enjoys collaboration, creativity, and delivering memorable dining experiences in a fast-paced setting.

Requirements

Associate degree in Culinary Arts or a related field, or equivalent professional experience.
Experience supporting culinary or kitchen operations in a leadership capacity.
Knowledge of current food, dining, and catering trends.
Understanding of food production, food cost management, quality standards, sanitation, and presentation techniques.
Commitment to maintaining food safety and workplace safety standards.
Proficiency with Microsoft Office applications, Outlook, email, and internet-based tools.
Strong communication, organization, and collaboration skills.

Nice To Haves

Catering and event execution experience preferred.
Experience in high-volume, complex foodservice environments highly valued.
Familiarity with institutional, corporate dining, or batch cooking operations is helpful.
ServSafe Certification preferred.

Responsibilities

Partner with the Executive Chef to support the overall operation of the culinary department.
Assist with menu planning, recipe development, and seasonal culinary offerings.
Supervise and support food preparation, cooking, presentation, and service to ensure quality and consistency.
Help manage food and labor costs while supporting budget and operational goals.
Coordinate and execute catering and special events, ensuring exceptional guest experiences.
Train, coach, and support culinary team members in daily operations and best practices.
Maintain high standards of food safety, sanitation, and workplace cleanliness.
Assist with inventory management, ordering, receiving, and product rotation.
Collaborate with culinary and marketing teams to introduce and implement new food programs and initiatives.
Support client engagement and participate in satisfaction programs and service-related activities.