Puttery
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Sous Chef
role at
Puttery .
This range is provided by Puttery. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $60,000.00/yr - $70,000.00/yr
About 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.
Job Purpose
The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high‑volume restaurant operation.
Responsibilities
Manage the daily production, preparation, and presentation of all food
Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
Attract, interview, retain and motivate 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
Assume the responsibilities of the Executive Chef when absent
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.
Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions
Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing; Hospitality
#J-18808-Ljbffr
Sous Chef
role at
Puttery .
This range is provided by Puttery. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $60,000.00/yr - $70,000.00/yr
About 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.
Job Purpose
The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high‑volume restaurant operation.
Responsibilities
Manage the daily production, preparation, and presentation of all food
Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
Attract, interview, retain and motivate 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
Assume the responsibilities of the Executive Chef when absent
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.
Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions
Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing; Hospitality
#J-18808-Ljbffr