Salary: $120,000 - $125,000Other Forms of Compensation: Bonus PlanJob SummaryAs
Commissary Executive Chef, you will oversee all kitchen operations while working hands-on with the team to deliver safe, well-executed food at scale. This is an opportunity for a chef who enjoys structure, ownership, and growth, and who is comfortable balancing batch production with catering execution in a fast-moving environment.
This role leads a dynamic workplace and catering commissary supporting daily employee dining alongside a growing catering business. The operation is production-driven, quality-focused, and built around consistency, efficiency, and collaboration.
Responsibilities- 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
- Oversee proper use of leftover food products in accordance with company standards
- Maintain compliance with all federal, state, and local health regulations and audit requirements
- Follow all safety policies, reporting procedures, and operational guidelines
- Participate in team meetings, training, and professional development initiatives
Qualifications- Associate degree or equivalent professional culinary experience
- Five or more years of progressive culinary or kitchen management experience
- 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
Apply to Wolfgang Puck today!Req ID: 1543533
Wolfgang Puck Catering
Michael Abbey
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