Wolfgang Puck Catering is the nation's most celebrated and prominent catering entity. We offer a unique combination of restaurant, catering and special event experience to our guests. Our team of chefs, planners and servers are supreme producers, dedicated to the celebration of life through good food and welcoming hospitality.
Working for Wolfgang Puck Catering will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do.
Location: Los Angeles, CA
Wolfgang Puck Catering is the nation's most innovative and respected catering organization. We offer a unique combination of restaurant, catering and special event experience to our guests. Our team of chefs, planners and servers are supreme producers, dedicated to the celebration of life through good food and welcoming hospitality.
Working for Wolfgang Puck Catering will allow you the opportunity to work with GREAT people like yourself! You will be surrounded by people who are passionate about what they do.
Job Description:
Reporting to WPC Chef Partner, the successful candidate serves as the corporate lead for culinary operations with responsibilities that include managing, implementing and supporting all food related programs across all venues throughout the country. This includes all culinary activities in cafes, restaurants, catering, concessions and clubs & theaters. S/he will oversee and manage culinary challenges in the Wolfgang Puck Catering sector bringing real and varied strategies and solutions which result in creative revenue generation and improvement, culinary creativity and expertise, new product development and differentiation, lower operating costs, increase efficiency and improve operating margin.
The WPC Corporate Sr. Executive Chef takes ownership for the overall success of the evolving, dynamic and innovative culinary programs. This entails adhering to the company’s culture and guidelines, health department regulations, and WPC/Client standards of food quality, freshness and presentation. In addition, the Corporate Sr. Executive Chef motivates, trains, develops and directs managers and hourly employees to accomplish the objectives of each operation and maintains a positive relationship with the client.
The WPC Corporate Sr. Executive Chef is also responsible for directing all food programs according to strategic goals and priorities in the areas of food quality, cost, presentation and innovation. This position will lead concept development in partnership with our Chef Partner, focusing on kitchen layout, design, menu development, and labor models. This position will work in collaboration with Purchasing/Vendor Management and Food Safety Teams to ensure the highest standards are followed. S/he directs menu and recipe development that meet Wolfgang Puck Catering, client and business goals.
Additional responsibilities include but not limited to the following:
- Develops and executes the high culinary standards for our dining and catering operations aligning to the Wolfgang Puck Brand.
- Develops and implements operational plans and systems to ensure that all contractual obligations are met
- Assists in implementing corporate and regional programs based on Wolfgang Puck Catering and Client standards and requirements
- Leads culinary innovation to meet the WPC/Client Food Program strategic plan for culinary emphasis and market leadership.
- Develops and effectively communicates strategies for improving customer satisfaction
- Provides training, coaching and on-going support to ensure consistent, high quality food standards are achieved
- Assists in development and roll-out of new products/concepts or programs as required
- Works closely with Regional Vice Presidents, Regional Directors, Directors and Managers of all units to drive the Client Food Program forward.
- Oversight of culinary personnel management to include hiring, counseling, coaching and developing.
- Provides direction to Regional Chefs, Chefs and Sous Chefs to ensure compliance with all WPC/Compass/Client Food purchasing programs and initiatives
- Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis
- Manages budget in a fiscally responsible manner
- Ensures that each operation region has the tools, resources, and support necessary to ensure that food costs expenses are maintained.
- Complies with federal, state and local health and sanitation regulations and company and department sanitation policies. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
- Analyzes ongoing trends and performance within the food service operational units and implements improvements working directly with corporate culinary and business excellence teams
- Presents to clients and supervises due diligence, transition and pre-development activities for culinary operations
Qualifications:
- Advanced level Culinary Arts degree is preferred or equivalent professional experience
- 10-15 years of executive-level culinary management experience required
- Minimum of 5 years culinary management experience in a multi-unit setting required
- Prior experience managing volume of at least $20M with P&L experience
- Proven industry (nationwide) contacts and relationships that can be leveraged in networking and recruitment of other culinary team members.
- Ability to remain engaged with the external culinary/food service community and keep on top of current trends for adoption into our business.
- A proven track record as an innovative and financially responsible manager
- Proven ability to enhance profitability, sustainability and creativity across all channels in alignment with business strategy
- Ability to effectively communicate, motivate and interact with all levels within the organization.
- A proven track record of change leadership.
- Proficient computer skills to include; various computer programs such as word, excel, and outlook
- Ability to speak and present effectively in a group setting to Associates, Managers and Client and represent the Wolfgang Puck Brand.
- Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
- Displays consistent ownership attributes, which provide a high level of customer service at all points of contact
- Capable of working independently, effectively and efficiently with limited supervision
- Excellent communication skills both written and verbal with all levels, from senior management to hourly team members
- Proven track record with food quality improvement initiatives as well as purchasing and inventory control compliance
- Hands-on manager with strong leadership, management and coaching skills.
- A demonstrated ability to assess and grow people and operations
- Experience with development and implementation of a service standard platform which can be customized and implemented as a “Best in Class” quality level
- Ability to efficiently and accurately analyze current performance trends and identify leading indicators for future trends
- Ability to maintain confidentiality
- Up to 25% travel required
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Great People. Real Opportunities.
Achieving leadership in the foodservice industry
Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.
Job ID: JML01071542903