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.

Base Salary (Montebello): $68,000-$70,000+ or higher, depending on experience. (This position also includes competitive quarterly bonus structure, merit raise plan, full benefits, 401K company match, and PTO)

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.

What We’re Looking For

• Minimum of 3 years in culinary management.
• Proven ability to develop a culinary team.
• 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.

51,200.00 - 56,850.00 - 62,500.00 USD Annual

• Competitive quarterly bonus structure.
• Merit raise plan.
• Full benefits.
• 401K company match.
• Paid Time Off (PTO).

• Minimum of 3 years in culinary management.
• Proven ability to develop a culinary team.
• Ability to work in a fast-paced environment.
• Strong leadership and coaching skills.
• Ability to manage inventory and control costs.
• Knowledge of safety and sanitation practices.
• Ability to stand and exert well-paced mobility for the duration of a scheduled shift.
• Ability to lift items weighing up to 50 lb.
• Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time.