Sous Chef

Compass Group•South San Francisco, CA

24d•$85,000 - $95,000•Onsite

About The Position

Wolfgang Puck Catering is seeking a Sous Chef to lead culinary operations at a High End Financial Firm's Client Center. This role involves menu development, food preparation, production, and service execution, ensuring exceptional food experiences that align with client expectations and company standards. The ideal candidate will possess strong culinary expertise, a proactive, service-oriented approach, and a commitment to operational excellence.

Requirements

Proven experience as an Executive Chef, Sous Chef, or Lead Culinary Professional in a high-end hospitality, corporate dining, hotel, or catering environment.
Strong menu development and culinary innovation skills.
Experience managing food production, inventory, and kitchen operations.
Excellent communication and relationship-building skills with clients and cross-functional teams.
Knowledge of food safety regulations and best practices.
Ability to thrive in a fast-paced, client-focused environment while maintaining exceptional attention to detail.

Responsibilities

Serve as the lead onsite chef for all Client's food service programs, excluding snack and beverage services.
Develop innovative menus and oversee all aspects of food preparation, production, and service execution.
Maintain the highest standards of food quality, presentation, consistency, and guest satisfaction.
Support executive meetings, special events, and catering programs as needed.
Ensure seamless daily culinary operations while delivering a premium hospitality experience.
Build and maintain strong relationships with key client stakeholders and onsite teams.
Participate in regular client meetings and operational reviews, including weekly check-ins and event planning discussions.
Maintain open communication with onsite management and client partners to ensure alignment on service expectations and upcoming activities.
Collaborate closely with commissary and production teams to coordinate menus, event requirements, and operational priorities.
Create seasonal menus and introduce new culinary offerings during periods of lower production volume.
Test, refine, and document recipes to ensure consistency and scalability.
Develop and enhance signature food and snack concepts.
Standardize recipes, procedures, and culinary documentation using established company systems and tools.
Oversee kitchen and pantry inventory management to ensure adequate product availability.
Monitor inventory levels and coordinate replenishment orders with onsite and support teams.
Maintain proper product storage, organization, and stock rotation practices.
Manage essential product restocking to support daily service operations.
Ensure compliance with all food safety, sanitation, and handling procedures.
Maintain a clean, organized, and guest-ready kitchen environment.
Lead deep-cleaning initiatives and ongoing workspace organization efforts.
Ensure compliance with all health, safety, and sanitation standards.
Support the maintenance and operational readiness of all culinary workspaces and equipment.