Executive Chef

Executive Chef

Wolfgang Puck Catering is seeking an Executive Chef to lead the culinary program for L'Oral's corporate dining and caf catering operation in El Segundo. This hands-on leadership role is responsible for overseeing daily kitchen operations, ensuring exceptional food quality, supporting catering and hospitality initiatives, developing culinary team members, and delivering an outstanding guest experience. This opportunity is well suited for an experienced culinary leader who enjoys a collaborative corporate dining environment and may be ready to take the next step from a Sous Chef, Chef de Cuisine, Kitchen Manager, or similar leadership role into an Executive Chef position.

Key Responsibilities:

• Lead and oversee all kitchen operations for corporate dining and catering services.
• Plan regular and modified menus in accordance with established guidelines and client expectations.
• Ensure recipes, portioning, presentation standards, and production schedules are consistently executed.
• Complete and utilize daily production worksheets and waste logs.
• Taste and evaluate menu items to maintain quality and consistency.
• Train and develop kitchen team members in food preparation, equipment operation, food safety, sanitation, and company standards.
• Establish and maintain cleaning and maintenance schedules for equipment, storage areas, and kitchen workspaces.
• Manage inventory of food and non-food supplies to support operational needs and budget goals.
• Monitor food costs, minimize waste, and ensure efficient product utilization.
• Coordinate and support catering events, meetings, and special functions.
• Maintain compliance with federal, state, and local health department regulations and company sanitation procedures.
• Follow all facility, department, and company safety policies and procedures.
• Participate in departmental meetings, training programs, and professional development opportunities.

What We're Looking For:

• Associate degree in Culinary Arts, Hospitality, or related field, or equivalent combination of education and experience.
• Progressive culinary leadership experience in restaurants, hotels, corporate dining, catering, hospitality, or foodservice environments.
• Experience supervising kitchen teams and coordinating daily food production.
• Hands-on culinary leadership experience with a passion for mentoring and developing team members.
• Strong understanding of food safety, sanitation, and operational best practices.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office, Outlook, email, and internet-based applications.
• Experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or Executive Chef.
• Corporate dining, caf, workplace hospitality, or catering experience.
• Knowledge of food and catering trends with an emphasis on quality, presentation, and guest experience.
• Experience with inventory management, purchasing, food cost controls, and waste reduction initiatives.
• ServSafe Certification preferred.