Sous Chef

About the role

Puttery Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that’s equal parts competitive and social. We’re redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate.

Responsibilities

• Manage the daily production, preparation, and presentation of all food
• Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
• Arrange for the attraction, interviewing, retention, and motivation of associates while providing a safe work environment
• Monitor, analyze, and control labor and food costs
• Prepare reports, charts, and schedules to ensure budgets are met or exceeded
• Assist the Executive Chef in the creation, cost, and implementation of outlets, banquets, seasonal and special menus
• Schedule staff according to budget and business forecast
• Direct proper sanitation of kitchen facilities and equipment
• Comply with EcoSure and health code standards for sanitation
• Ensure kitchen equipment is in good working order
• Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness)

Qualifications

• Proven culinary skills and able to lead, develop, and motivate staff
• Ability to communicate effectively, perform multiple tasks simultaneously, and prioritize needs in a fast-paced environment
• Knowledge of applicable safety and sanitation procedures
• Work a flexible schedule to include nights, weekends, and holidays
• Knowledge of food cost, inventory management, and purchasing
• Valid driver’s license required
• Bilingual speaker (English/Spanish) preferred
• Experience in personnel management and problem-solving skills preferred
• High School diploma required
• Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience
• Specialty/Technical Training or BA degree in Culinary Arts preferred

Working Conditions

• Days and hours of work vary by schedule and business needs
• Evening, weekend, and holiday work will be required
• While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull
• The employee may be required to lift and carry objects weighing up to 50 pounds
• Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus

Pay

$66,300 - $70,000 per year

Schedule

Days and hours of work vary by schedule and business needs. Evening, weekend, and holiday work will be required.

Benefits

N/A

Skills

N/A

Benefits

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Schedule

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Application

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