cook

barista

prep cook

dishwasher

caterer

Wolfgang Puck Catering

I usually get in around 7am, I stop in the main kitchen first where a bulk of the activity happens & my office is. I greet everyone, make sure we're on the right path and do a quick walk through of the other 2 kitchens on property, greeting and making sure all things are running smooth and give any kind of direction if needed.
Once the walk through is over I look at the room service orders for the day and follow up w/the room service kitchen. Assuming we have no catering I usually pick a person/station to work with for the day (usually unannounced), I help prep the station, give direction, etc... If I feel comfortable and the employee is feeling good and I feel as though they have absorbed what I want them to (usually around 11am by this time) I'll break off and make sure the rest of the kitchen is breaking before we start service. Once this is done I make some quick rounds and touch base with y sous chefs to assure service is set-up. If things are smooth I'll spend service (11:30-2:30) on the dining room line cooking and expediting back line.Typically I work the dining room daily to assure the executives/talent/and special room service goes out as expected and to get time w/with the cooks.  After service we do a quick post service line-up (as each sous chef does at each of their locations. We discuss accomplishments and address areas of improvement, this is also the time we discuss any upcoming room service, VIP service, next days service (as it changes daily due to filming schedules for shows, etc... Once done the staff wraps up and leaves for the day (typically by 3:30). End of day is usually with the sous chefs and f&b controller, discussing labor initiatives, culinary directives, and making any purchases necessary. After any end of day paper work I'll meet with the GM, discuss the day, go over any initiatives and go over next day & service, panned catering, etc...
The account is around 6million annually w/o catering, $9 million w/catering, needless to say a day of catering changes the dynamics completely, no 2 days are usually ever the same!

Overall I can't really complain to much, The pay is great the flexibility is great and you get to work some beautiful events. The Catering mangers who actually work with the butlers to pull off the event are outstanding. The management above them is nothing short of an unorganized mess with the communication skills of a jellyfish. I  have always gone above and beyond what is asked of me but, its sometimes difficult when unrealistic expectations are place upon you without the proper staff or equipment to successfully  complete the task at hand. Often I believe the sales managers who sell and organize events want to get fired in the way they handle and  execute events. Not everything was bad, The food and chefs are great. The staff works really hard and the Floor managers can fix most of the mistakes made by the sales people on the fly with minimal stress.

You will be asked to wear many hats as a “delivery driver.” Typical kitchen tasks like cleaning, putting away deliveries, organizing stock etc. Sometimes even working as an attendant for certain drop locations/events. 

Not the worst work in the world but hours can fluctuate at a moments notice; sometimes for the worst. Busy one month, lots of OT opportunities. The next month not so busy, they start cutting hours and now you’re short on cash. They penny pinch whenever they can. Even on a day to day basis you can be asked to rush for a special delivery somewhere, go here, go there… it gets pretty hectic. But when it’s not, it’s like watching paint dry. And you lose $.

Raises come yearly and are review based. Little over $1 at most. Not the worst. Put in decent effort, put on a smile, and you’ll get the top scores. Promotions however, I wouldn’t count on. 

Overall a decent place, you get fed every day, take home plenty of food, but the pay can fluctuate a lot and hours can extend pretty far on busy periods.



If you don’t speak Spanish, you’re going to struggle in the kitchen. If your hourly, they will work you under 78.90 hrs. Working as Porter or driver, you will be clueless throughout the day/week from day to day task due to no meetings like they do w/ salary positions. Meaning, don’t take this job seriously if your hourly. Just do what your told and do it EXACTLY THE WAY they trained you. Because they will try to use your lack of training against you in a “REVIEW”. This work environment isn’t for everyone, meaning you have to think on your feet. This isn’t a set in stone process, everyday your working off the fly. It’s really inconsistent & you don’t know what vendors are coming that day b/c the salary position employees don’t interact with you. 

Beforehand I worked at Wolfgang Puck years ago through an agency, never directly. I was what was called a student cook and because of this the people that worked there didn't trust us or would straight up talk about how we were not good enough, regardless of our capabilities. Some workers that weren't even supervisors would tell us we were not allowed to talk, literally at all. I did worked with a few very people that were nice but overall I feel the biggest issue I had with this company is that for the most part I worked with rude people. I don't know now if this environment still is the same but as someone that at the time that was straight out of school, it can be very damaging. This was my experience and I know I wasn't the only.

Working at Wolfgang Puck has brought a new sense of pride to my life! There are so many avenues in this company that an employee can go down to fulfill any urge they have to provide hospitality at the highest and most creative levels.  WPC participates in some of the COOLEST events in Los Angeles and I feel like a true advocate to growing our business model and developing a inclusive company culture.  

Working in the clubs and theaters division is a lot of fun!  I enjoy learning from our client and understanding overall production and venue management of a large scale concert venue (5000-8000 people).

I work on a on call bases with Wolfgang Puck Catering.A typical day with this would entail. Receiving a call time and arriving 15 to 20 minutes earlier checking in and then being told who is my captain and what my assignment will be.This company has very high standards as far as customer service is concerned. This company has really taught me about giving your all no matter what your assignment is and being a team player and helping all the servers as much as you are able. The hardest part of the job is some of the heavy lifting.The most enjoyable part is my coworkers and how we all come together to make the event run smoothly.

A typical day at work is writing a production list, making a weekly work schedule, ordering pastry items from the venders, going to BEO meeting twice a week and assistant with production. I have learned how to manage cost control and keep inventory. The management is good, but it can be better, there is always space for improvement. I have some great co-workers we all work together as a team. It is not a hard part about my job, because I love what I do. The most exciting part about my job is to see the clients walk away overwhelm and knowing that they was please with our performance.

What is the best part of working at the company?
Pay scale is a livable wage. That was the only positive reason for staying with the company. 

What is the most stressful part about working at the company?
Unsupportive management. A lot of nepotism and favoritism. Little or no respect for anyone not in a particular management clique.

What is the work environment and culture like at the company?
Very bad. Favoritism and lack of respect for employees on every level, except the very few in a small posse of mean and bitter managers.

What is a typical day like for you at the company?
Executing events based on BEO, from setup and operation to breakdown.

A typical day was responding to inquiries, giving site visits, hosting clients for tastings, outreach, sales, negotiations, marketing.  

I learned about how to transition a raw venue into any style of event from a boardroom conference to a wedding or major gala.  

It was a fun place to work with never 2 of the same days.  

The hardest part of the job was leaving knowing that I had no room for advancement at this unit.  

The most enjoyable part of this job was meeting new clients and knowing that we hosted amazing events based on the clients visions.

Top Job Titles	Average Salary
Cook 5 salaries reported	$23.30 per hour
Barista 2 salaries reported	$23.50 per hour
Prep cook 1 salary reported	$20.50 per hour
Dishwasher 1 salary reported	$21.00 per hour
Caterer 2 salaries reported	$22.95 per hour

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