Senior Chef Manager

 

 

Salary: $55,000 to $107,500

 

 

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.”

 

 

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Click here to view the step-by-step instructions to refer a friend to this position.

 

 

Job Summary

We are seeking a motivated and adaptable Chef to oversee the back-of-house operations at our 2500 person concert and catering venue in Philadelphia. As the in-house concessionaire for this prominent venue, we pride ourselves on our ability to seamlessly blend high-end catering with fast-paced concessions, always prioritizing quality equally with client satisfaction. The successful candidate will demonstrate a strong commitment to excellence, possess exceptional leadership skills, and thrive in a fast-paced, ever-changing environment. 

This role presents a unique opportunity to manage a diverse culinary environment, where no two days are the same. Some days may involve routine concessions work, while other days offer more creative opportunities. The successful candidate must be open to the varied demands of the role and willing to adapt to meet the needs of both our company and our client. This role will work exclusively with the General Manager and Catering Manager on all client-driven projects. High level catering events require a level-headed candidate.

Our ideal candidate possesses strong organizational and time-management skills, with the ability to manage multiple priorities and tasks efficiently with minimal oversight, while collaborating effectively with all team members and departments.

Responsibilities:

•    Manage all back-of-house needs for a 2600-person concert and catering venue, ensuring seamless operations and exceptional service.
•    Oversee ordering, inventory management, and product controls including minimized waste.
•    Hire, train, and supervise a team of line cooks, prep cooks and dishwashers, fostering a positive and collaborative work environment.
•    Monitor and manage food costs, labor expenses, and other financial aspects of the operation, contributing to the overall profitability of the venue.
•    Take responsibility for safety processes and compliance with health and sanitation standards, ensuring a safe and hygienic work environment.
•    Collaborate closely with the General Manager and Catering Manager to fulfill client requests and uphold company standards while meeting the needs of our client.
•    Adapt to varying demands, balancing high-end catering events with fast-paced concession operations, and adjusting priorities as necessary.
•    Demonstrate flexibi