Executive Chef

 Salary: $80,000 - $85,000

Other Forms of Compensation: Bonus Plan 

Pay Grade: 13 

 

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

Are you a motivated and adaptable culinary professional? A Unique Music venue at an iconic location looking for a talented chef to reflect the space's culture! Wolfgang Puck Catering is looking for a talented Chef to oversee back-of-house operations at our 2,500-person concert and catering venue in Philadelphia. As the in-house concessionaire, we blend high-end catering with fast-paced concessions, prioritizing quality and client satisfaction.

This seven-day-a-week operation requires a flexible schedule that includes nights, weekends, and holidays.

About the Role:

This position offers a dynamic and diverse culinary environment where no two days are the same. You will balance routine concessions with creative, high-level catering, adapting to the varied demands of our venue. You will collaborate closely with the General Manager and Catering Manager on all client-driven projects, ensuring excellence in all aspects of our service.

Key Responsibilities:

• Manage all back-of-house operations for a 2,500-person venue, ensuring seamless service and exceptional quality.
• Oversee all aspects of concession operations, ensuring prompt and high-quality service to enhance the overall guest experience at the venue.
• Oversee ordering, inventory management, and product control, minimizing 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, contributing to the venue’s profitability.
• Ensure compliance with health and sanitation standards, maintaining a safe and hygienic work environment.
• Collaborate with the General Manager and Catering Manager to fulfill client requests and uphold company standards.
• Adapt to varying demands, balancing high-end catering events with fast-paced concessions, and adjusting priorities as needed.
• Develop and maintain a diverse, appealing menu that reflects the unique culture of the venue while ensuring consistent quality and adherence to health and safety standards.
• Embrace continuous learning and growth, leading the culinary team with patience, positivity, and a commitment to excellence.

Qualifications:

• Proven experience in a leadership role within a high-volume kitchen environment, preferably in hospitality or catering.
• Excellent communication and interpersonal skills, with the ability to lead and motivate a team effectively.
• Proficiency in inventory management, food costing, and financial analysis, with a solid understanding of P&L statements.
• Knowledge of safety and sanitation protocols, with a commitment to maintaining high standards of cleanliness and food safety.
• Flexible schedule, able to work evenings, weekends, and holidays as needed in a 7-day operation.

 

Apply to Wolfgang Puck today!

Wolfgang Puck Catering is a member of Compass Group USA