Sous Chef

Level99 is a sprawling playground designed for adults with over 50 life-sized mini-games where Players dodge axes, crack puzzles, and outsmart real-world challenges. Each game lasts about 1–4 minutes and is built for 2–6 people to play together. One ticket unlocks access to all games including Challenge Rooms, Player-vs-Player duels, and an art scavenger hunt. Progress is saved so you can earn rewards and climb the leaderboard. Alongside the games, Level99 offers a full-service bar and award-winning restaurant featuring scratch-cooking, local craft beers, handmade cocktails, and event spaces. Locations include Natick, MA; Providence, RI; Tysons, VA; and upcoming sites in West Hartford, CT; Disney Springs, FL; King of Prussia, PA; Paramus, NJ; and Raleigh, NC. Backed by Act III Holdings (led by Panera founder Ron Shaich), our team has experience with projects ranging from 5 Wits to Walt Disney Imagineering.

About the role

This Sous Chef position is a growth opportunity to develop and broaden culinary and food management skills. You’ll work in a high-volume scratch kitchen across two dining concepts while executing large-scale catered events. One-on-one mentorship with the Chef de Cuisine will cover:

• Ordering (PARS, vendors, scheduling)
• Scheduling (staffing pars, hiring)
• Prep and inventory management
• Food and labor cost control
• Recipe building and costing
• High-volume catered events
• Research and development

Responsibilities

• Plan, prepare, and execute daily service and events
• Oversee service to ensure consistency and quality
• Manage daily ordering within budgeted guidelines
• Oversee prep inventory and assist as needed
• Develop and train new staff
• Model a warm, approachable attitude and behavior
• Demonstrate ownership of all kitchen operations (taproom, beer hall, events)
• Perform physical tasks: grasp, reach overhead, push, lift, and carry up to 50 pounds
• Work nights and weekends
• Other duties as assigned

Requirements

• High school education or equivalent
• 2 years of management experience
• 1 year of line cooking experience
• Ability to work well under pressure in a fast-paced, ever-changing environment
• Excellent verbal and written communication skills
• Advanced knowledge of health and sanitation codes and policies
• Highly organized with strong attention to detail
• High integrity and professionalism
• Strong culinary foundation with the ability to coach and teach others
• Positive, joyful, upbeat, and energetic attitude—leading by example

Nice-to-have skills

• Relevant education: B.S. in Hospitality Management, Culinary, or related degree
• ServSafe, TIPS, Allergen, and ChokeSaver certifications
• Catering experience

While deep experience in all areas isn’t required, we seek someone with the passion and capability to learn quickly.

You might be a fit if you…

• Like to laugh and are described as “low maintenance, low drama”
• Have a high tolerance for ambiguity, enjoy fast-paced work, and learn on the job
• Are detail-oriented and prefer getting things right the first time
• Have a high-energy personality, typically smile, and like to “get it done now”

Pay

$58,000 – $68,000 a year