Executive Chef
Levy Sector
Arlington, TX, 76001
Full Time
4 June 2026
Salary: $95,000 - $105,000
Other Forms of Compensation: Bonus Plan
Pay Grade: 15
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.”
Step into a dynamic, high-profile culinary leadership role at one of Dallas’ most iconic cultural destinations. As the Executive Chef for Wolfgang Puck Catering at the Perot Museum, you will oversee all culinary operations-spanning the daily café, premium catering, special activations, and high-volume events. This is a hands-on, team-focused role for a chef who leads from the front, inspires excellence, and builds a culture rooted in hospitality, consistency, and innovation.
Key Responsibilities
Lead the full culinary program including the museum café, catering operations, activations, and special events.
Set the tone as “captain of the ship,” modeling professionalism, accountability, and a positive team culture.
Direct daily café service and kitchen operations, maintaining high standards for execution, staffing, food quality, and efficiency.
Lead day-to-day café service and kitchen management while supporting catering production and event execution across the museum.
Train, mentor, and develop the culinary team with a focus on growth, succession planning, and elevating skill sets.
Drive culinary excellence through menu execution, operational consistency, scratch cooking, and Wolfgang Puck standards.
Partner closely with operations, sales, and event teams to ensure seamless service, flawless event execution, and guest satisfaction.
Manage food and labor costs, inventory, ordering, and compliance with all culinary, safety, and sanitation standards.
Support new initiatives, café enhancements, seasonal menus, and special programming tied to museum exhibits and activations.
Maintain strong relationships with museum partners, guests, vendors, and internal WPC stakeholders.
Preferred Qualifications
5 years of culinary leadership in high-volume, multi-outlet environments (culture venues, large restaurants, hotels, catering, or similar).
Strong background in both à la carte and catering production.
Proven ability to lead, motivate, and grow teams.
Solid understanding of cost controls, ordering systems, menu planning, and operational efficiency.
Positive, collaborative, hands-on leadership style.
Nights, weekends, and event-based scheduling required.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Associates at Wolfgang Puck Catering are offered many fantastic benefits.
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
Wolfgang Puck Catering maintains a drugfree workplace.
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click hereor copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_WPC.pdf
Req ID: 1493913
Wolfgang Puck Catering
Michael Abbey
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FAQ's:
Q) Does Levy hire for venue-based food service roles?
A) Yes, roles support stadiums, arenas, and event venues.
Q) Are event-day schedules common?
A) Yes, staffing aligns with event calendars.
Q) Do employees work in high-capacity environments?
A) Yes, large crowds are common.
Q) Are concession and premium service roles different?
A) Yes, responsibilities vary by service type.
Q) Is adaptability important?
A) Yes, event-driven operations require flexibility.
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