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, including 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.

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.
• 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.

ADA: The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.

EEO Statement: Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to 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. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable, and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.

Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics, or any other category protected under applicable law.

Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees, or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.

Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

• Opportunity to develop culinary leadership skills.
• Engagement with a dynamic kitchen team.
• Access to a fast-paced and exciting work environment.

• Minimum of 3 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 lift items weighing up to 50 lb.
• Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time.