Executive Sous Chef

 Salary: $85,000 - $90,000

Other Forms of Compensation:  

Pay Grade: 11 

 

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit.  Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within. 

 

"The most important thing in life, whatever you do, has to be passion." Wolfgang Puck

 

Success on our team starts with our culture:

• We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
• A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.  
• Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
• We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.  
• We curate company and partner resources to bring our client’s vision to life.  We seek to cultivate the next generation of talent, purveyors and partnerships.
• We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).   
• Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

 

“I can have the best food, but if we don’t have good people, it won’t get you very far.”

Job Summary

Join our team at Fanny's Restaurant, nestled within the American Museum of Motion Pictures. Named after the legendary Fanny Brice, famously portrayed by Barbra Streisand in her Oscar®-winning role in "Funny Girl" (1968), Fanny's Restaurant is a stunning two-story venue designed by the late architect Osvaldo Maiozzi. Our establishment boasts a chef-designed open kitchen, an elegant bar, and a captain-based service style that evokes a timeless charm. Our culinary creations are meticulously crafted by Chef Jun Bum Oh, with the guidance of Chef Eric Klein, SVP Culinary for Wolfgang Puck Catering. Wendy Stark Morrissey, Brice's granddaughter, also supports our restaurant. 

As an Executive Sous Chef, you will play a pivotal role in ensuring the success of our food program and overseeing culinary operations. Your responsibilities will encompass all phases of planning, ordering, inventory management, and food preparation. You will ensure adherence to our client's culture and guidelines, health department regulations, and our company's standards of food quality, freshness, and presentation. Additionally, you will motivate, train, develop, and lead the back-of-house team to achieve operational goals and customer satisfaction. 

 

Essential Duties and Responsibilities: 

• Run restaurant service, ensuring smooth and efficient operations. 
• Oversee food production, maintaining high standards of quality and consistency. 
• Execute catering events, coordinating with the catering team to deliver exceptional experiences. 
• Oversee marketplace production, managing product quality and inventory. 
• Coordinate and participate in the preparation and cooking of various food items. 
• Assist in planning and creating menus. 
• Implement new culinary programs in collaboration with the marketing and culinary teams. 
• Manage cost controls and expenditures. 
• Perform other duties as assigned. 
• Must have great guest approaches.  
• Supervise all team members during the set-up, service, and breakdown for each meal period. 
• Follow all control and key procedure with the company policies. 
• Assists in all phases of planning, ordering, inventory, and food preparation. 
• Supports the management of cost controls and control expenditures for the account. 
• Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. 

 

Qualifications: 

• At least 5 years of culinary experience, including 3 years in a management role. 
• Experience in restaurants, catering, production, and retail/marketplace environments. 
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, and food cost controls. 
• Ability to set up and distribute production sheets. 
• Strong supervisory, leadership, training, management, and coaching skills. 
• ServSafe or Department of Health Certification is preferred. 
• Proficiency in computer skills and knowledge of MS Office products, including Excel