Culinary Operations Executive Chef

Santa Rosa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

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 prominent part of Compass Group USA, one of the largest providers of foodservice solutions worldwide. Known for its exceptional quality and innovative culinary offerings, Wolfgang Puck Catering specializes in delivering gourmet food experiences across various settings, including corporate dining and high-end catering events. The company prides itself on its commitment to culinary excellence, attention to detail, and outstanding customer service, making it a leader in the catering industry. As part of the Compass Group, Wolfgang Puck Catering benefits from the support and resources of a global leader dedicated to creating sustainable and diverse workplace environments where talent can thrive and grow.

The role of Culinary Operations Executive Chef at Wolfgang Puck Catering presents a unique opportunity for an experienced culinary professional to lead a vibrant and dynamic kitchen operation that supports both a bustling corporate dining environment and a flourishing catering business. This position involves managing all kitchen activities with a focus on safe, high-quality food production on a large scale. The successful candidate will thrive in an environment that values structure, ownership, and continuous growth, blending the demands of high volume production with the flexibility required for specialized catering services.

As the Executive Chef, you will oversee daily kitchen operations, ensuring consistency, quality, and efficiency across all food production processes. You will be responsible for designing and implementing both standard and customized menus aligned with company standards and operational needs. Accuracy and precision in food preparation according to established recipes, portion guidelines, and presentation standards are crucial. Managing production sheets, waste logs, and quality control checks will form a core part of maintaining operational excellence.

Leadership and team development are key aspects of this role. The Executive Chef will train and mentor kitchen staff on best practices in food preparation, equipment usage, food safety, and sanitation. This hands-on leadership style fosters a collaborative environment where teamwork and open communication drive success. Maintaining rigorous cleaning and maintenance schedules for the kitchen and equipment, overseeing inventory and budgeting, and managing leftover food protocols will ensure smooth, cost-effective operations.

Compliance with health regulations at federal, state, and local levels is mandatory, as is adherence to safety policies and operational guidelines. The Executive Chef will also participate in team meetings, training sessions, and professional development initiatives, contributing to ongoing improvement and innovation within the culinary operations. This role is ideal for a chef passionate about large-scale food production and catering, dedicated to upholding the quality and standards Wolfgang Puck Catering is known for, while also embracing opportunities to engage with clients and team members.

Job Requirements

Associate degree or equivalent professional culinary experience
minimum of five years of progressive culinary or kitchen management experience
experience in high-volume, production-driven food service settings
ability to lead and mentor kitchen staff
knowledge of food safety and sanitation practices
proficiency in inventory and budget management
effective communication skills
ability to work in a fast-paced, dynamic environment
willingness to comply with all health and safety regulations

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