Senior Sous Chef

Senior Sous Chef

At Wolfgang Puck Catering, culinary excellence begins long before service. As the Senior Sous Chef, Commissary Operations, you will play a key leadership role in supporting a corporate dining account, catering programs, and special events through the production and coordination of high-quality food prepared within a centralized commissary environment. Working closely with the Executive Chef, culinary leadership team, and account-level chefs, you will help drive consistency, efficiency, food quality, and innovation across the operation. This position is ideal for a culinary professional who thrives in high-volume production, enjoys mentoring teams, and is passionate about delivering exceptional food experiences at scale.

Key responsibilities include:

• Support the daily culinary operations of the commissary, ensuring high standards of food quality, safety, and consistency.
• Lead the preparation, production, packaging, and distribution of food items for corporate dining accounts, catering events, and special programs.
• Partner with Executive Chefs and account-level culinary teams to execute menus, recipes, and production schedules.
• Assist in supervising culinary team members, providing coaching, training, and ongoing development support.
• Help manage food production timelines and logistics to ensure timely and accurate delivery to client locations.
• Monitor inventory levels and assist with ordering, receiving, and product rotation activities.
• Support cost-control initiatives through effective production planning, waste reduction, and efficient use of resources.
• Maintain compliance with food safety, sanitation, HACCP, and company standards.
• Collaborate with culinary leadership to introduce new menu items, recipes, and operational improvements.
• Assist with large-scale catering production and high-profile event support as business needs require.
• Contribute to a positive, inclusive, and team-focused workplace culture.

What we're looking for includes:

• Experience leading culinary operations within a commissary, production kitchen, corporate dining, catering, hospitality, restaurant, hotel, or foodservice environment.
• Strong understanding of high-volume food production, batch cooking, recipe execution, and quality control.
• Experience coordinating multiple priorities while maintaining consistency and attention to detail.
• Ability to lead and support teams through collaboration, communication, and hands-on coaching.
• Knowledge of food safety, sanitation, inventory management, and production planning practices.
• Strong organizational and problem-solving skills in a fast-paced environment.
• Passion for culinary excellence, continuous improvement, and delivering exceptional guest experiences through operational support.
• Comfortable utilizing Microsoft Office Suite, Outlook, production systems, and other technology tools.
• Degree in Culinary Arts or related field, or equivalent combination of education and culinary experience.
• Experience working in centralized production kitchens, commissaries, high-volume catering, or multi-unit foodservice operations.
• ServSafe Certification or similar food safety credentials.
• Experience with large-scale event production and logistics coordination.
• Familiarity with food cost management, purchasing, and inventory control processes.
• Knowledge of current culinary trends and large-scale production best practices.

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.