Culinary Operations Executive Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability insurance

Retirement Plan

Paid Time Off

Paid parental leave

holiday time off

Personal Leave

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Job Description

Wolfgang Puck Catering is a renowned catering company that operates under Compass Group USA, a global leader in foodservice management. Known for delivering exceptional culinary experiences, Wolfgang Puck Catering specializes in corporate dining and large-scale catering services that emphasize quality, consistency, and innovation. The company is dedicated to excellence, combining culinary artistry with operational efficiency to serve clients in various sectors. As part of Compass Group, Wolfgang Puck Catering benefits from a strong organizational foundation, commitment to diversity and inclusion, and offering comprehensive employee benefits that support health, wellness, and work-life balance. This reflects a workplace culture that values growth, professionalism, and team collaboration.

The Culinary Operations Executive Chef role at Wolfgang Puck Catering is a critical leadership position responsible for overseeing all kitchen activities within a high-volume, dynamic culinary environment. This role suits a chef who thrives in structured settings with a passion for ownership and the potential for career advancement. The Executive Chef manages a vibrant kitchen that supports daily employee dining and a growing catering business, ensuring high-quality food production at scale while maintaining operational excellence.

In this leadership position, the Executive Chef will design and implement menus aligned with company standards, oversee adherence to recipes and presentation guidelines, and manage food production flows for maximum efficiency and quality control. The role demands hands-on leadership, where the chef closely mentors and trains kitchen staff, ensuring that food safety, sanitation, and equipment maintenance standards are met rigorously. The Executive Chef is also tasked with inventory oversight, budget management, and compliance with all federal, state, and local health regulations.

This position is centered on fostering a supportive and productive kitchen environment, encouraging teamwork, continuous learning, and professional development. The Executive Chef actively participates in team meetings and training initiatives to sustain a culture of excellence and client satisfaction. The role also engages with clients as needed to support service quality and responsiveness. Wolfgang Puck Catering emphasizes innovation and operational effectiveness, making this role ideal for those who can balance the fast-paced demands of large-scale food production with the finesse required in catering services.

Job Requirements

Associate degree or equivalent professional culinary experience
minimum of five years of progressive culinary or kitchen management experience
robust experience in high-volume, production-driven food service settings
catering experience preferred
background in institutional or large-scale cooking operations
ability to lead and work alongside kitchen staff
knowledge of food safety and sanitation standards
proficiency with basic computer applications
strong communication and organizational skills
ServSafe certification preferred

Job Qualifications

Associate degree or equivalent professional culinary experience
a minimum of five years of progressive culinary or kitchen management experience
robust experience in high-volume, production-driven food service settings
catering experience is strongly preferred
background in institutional or large-scale cooking operations
hands-on leadership style with the ability to work alongside the staff
thorough understanding of food quality, sanitation, production flow, and cost controls
comfortable using basic computer applications, including Microsoft Office and email
willingness to engage in client satisfaction and interaction initiatives
ServSafe certification is preferred

Job Duties

Manage daily kitchen operations for a corporate dining and catering kitchen
design and implement both standard and customized menus in line with company standards and operational requirements
ensure all food is prepared according to established recipes, portion guidelines, and presentation standards
utilize production sheets, waste logs, and quality checks for consistency and control
train and mentor kitchen staff on food preparation, equipment usage, food safety, and sanitation practices
establish and uphold cleaning and maintenance schedules for all kitchen spaces and equipment
oversee food and supply inventory to meet production demands while adhering to budgetary constraints
manage appropriate use of leftover food per the company's protocols
maintain compliance with all health regulations and audit requirements at the federal, state, and local levels
adhere to all safety policies and operational guidelines
engage in team meetings, training sessions, and ongoing professional development initiatives