Executive Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $120,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Medical

Dental

Vision

Life insurance/ADD

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 leader in the catering industry, celebrated for delivering exceptional culinary experiences and outstanding hospitality services. As part of Compass Group USA, a global leader in foodservice management, Wolfgang Puck Catering operates with a dedication to innovation, quality, and passion for hospitality. The company prides itself on fostering a welcoming and diverse work environment where individuals are encouraged to express passion and curiosity, all while maintaining the highest standards of service for clients and guests. Wolfgang Puck Catering’s mission centers on developing a strong talent pipeline by promoting from within, providing mentoring and career-building opportunities that support personal and professional growth. This commitment to nurturing talent is rooted in a culture founded on Wolfgang Puck’s philosophy: passion is the key to success in life and work.

The Commissary Executive Chef role at Wolfgang Puck Catering is a pivotal position responsible for overseeing all kitchen operations in a fast-paced, production-driven environment. This hands-on role blends creativity with organizational skills, requiring a leader who thrives on ownership, structure, and continuous growth. The Commissary Executive Chef manages a dynamic kitchen that supports both daily employee dining and a growing catering business, ensuring quality, consistency, and efficiency at scale. The kitchen is operated with a focus on batch production and catering execution, which demands strong leadership and collaboration skills to meet the high standards expected by clients and guests. The successful candidate will be instrumental in maintaining food safety standards, supervising staff, managing inventory, and optimizing production workflows.

This full-time position offers a competitive salary range between $110,000 and $120,000, complemented by a bonus plan that rewards performance and dedication. The role requires a strategic and flexible mindset, with an emphasis on problem-solving and a concierge mentality, delivering not only excellent food but also an exceptional client and guest experience. As an integral part of the Wolfgang Puck Catering team, the Commissary Executive Chef will contribute to a culture of collaboration, innovation, and entrepreneurial spirit, working closely with cross-departmental partners to craft business solutions and drive success. The environment emphasizes passion, flexibility, and an out-of-the-box approach to challenges, positioning this role as an exciting opportunity for a culinary professional eager to influence and lead in a high-volume catering setting.

Job Requirements

Associate degree or equivalent professional culinary experience
Five or more years of progressive culinary or kitchen management experience
Strong experience in high-volume, production-driven foodservice environments
Catering experience preferred
Background in institutional or batch cooking operations
Able to work alongside team in a hands-on leadership role
Knowledge of food quality, sanitation, production flow, and food cost controls
Proficient in basic computer programs including Microsoft Office and email
Willingness to engage in client satisfaction activities
ServSafe certification is a plus

Job Qualifications

Associate degree or equivalent professional culinary experience
Five or more years of progressive culinary or kitchen management experience
Strong experience in high-volume, production-driven foodservice environments
Catering experience strongly preferred
Background in institutional or batch cooking operations
Hands-on leadership style with the ability to work alongside the team
Solid understanding of food quality, sanitation, production flow, and food cost controls
Comfortable using basic computer programs, including Microsoft Office and email
Willingness to participate in client satisfaction and engagement initiatives
ServSafe certification preferred

Job Duties

Oversee day-to-day kitchen operations for a workplace dining and catering commissary
Plan and execute regular and modified menus in alignment with company guidelines and production needs
Ensure all food is prepared according to standardized recipes, portioning, and presentation standards
Complete and utilize production sheets, waste logs, and quality checks to maintain consistency and control
Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation standards
Establish and maintain cleaning and maintenance schedules for all kitchen areas and equipment
Manage food and non-food inventory to support volume while maintaining cost controls