WHAT YOU’LL DO

Come Play With Us! The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, Rockstar-level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership.
The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships.
The Sous Chef may be responsible for either day-to-day operations on the line or events execution.

HOW YOU’LL DO IT

• Supervise the team in providing best-in-class culinary experiences
• Coach and develop the team and drive Associate engagement
• Delegate tasks
• Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring
• Monitor inventory and purchase product
• Maintain food and labor costs according to budget, with a full understanding of COGS
• Select and develop recipes to corporate approval
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and maintain quality standards
• Plan and cost menus for special events, chef choice menus
• Ensure proper equipment operation and maintenance
• Oversee safety and sanitation in the kitchen