Executive Sous Chef

Executive Sous Chef

The Executive 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 Executive 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 Executive Sous Chef's primary goal is to exceed our guest's expectations by providing delicious food, in a timely manner while adhering to our high standards.

Annual Base Salary : $65,000 + based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package!

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

Manage standardization of recipes to ensure consistent quality

Establish presentation technique and maintain quality standards

Plan and cost menus for special events, chef choice menus as directed

Ensure proper equipment operation, maintenance and cleanliness

Oversee safety and sanitation in the kitchen

Minimum of 5 years in culinary management

Proven ability to develop a culinary team

Bachelor's degree or related culinary degree preferred

Ability to work in a fast paced environment

Ability to stand and exert well-paced mobility for the duration of a scheduled shift

Ability to stand and walk for extended periods of time

Ability to lift items weighing up to 50 lb.

Ability to stoop and bend

Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time