Executive Sous Chef

About Puttshack: Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. The Puttshack experience is really all about having fun – and doing something fun – together.

 

Our Purpose:     To bring everyone in to play.

Our Vision:         To be the universal answer to the question ‘Where should we get together?’

Our Mission:      To create lasting memories for people of all generations through a shared, world-class entertainment experience.

Our Values:

• Bring your 'A' game. We strive for excellence in everything we do.
• Lead the Way. Our associates embrace and are inspired by change.
• Own the Fun. We revel in our guests’ enjoyment.
• Care Deeply - We take great care of our guests, our associates and the communities we call home.

The Role:

Executive Sous Chef is responsible for building strong teams - through development, effective hiring, and engagement. You will also be accountable for a variety of venue business functions and execution of consistent and flawless culinary and operational standards. This may include but is not limited to scheduling, inventory management, ordering, managing (opening/closing) shifts and hiring.  

You will also develop your culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every Puttshack guest. 

What you’ll do:  

• Bring your 'A' Game each and everyday 

• Lead by example by demonstrating Puttshack Core Values 

• Develop their team through coaching and purposeful feedback 

• Drive Associate engagement and entrepreneurial spirit 

• Promote safe operational standards for both Guest and Associate safety 

• Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with 

• Leverage business metrics and trends to drive performance and to maximize profit 

• Forecast food consumption 

• Monitor equipment for operational efficiency and safety 

• Maintain food and labor costs to budgeted plan 

• Assist in menu item pricing 

 

Who you are:  

• Ability to prioritize tasks and manage time  

• Excellent communication, time management, and organization skills 

• Ability to go above and beyond, demonstrating meaningful care in everything you do 

• Strong level of emotional intelligence and overall self-awareness  

 

What you will need:  

• 3+ years of prior restaurant, hotel, or entertainment management experience 

• 2+ recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($6M+ annual revenue) restaurant, hotel, or entertainment environment 

• Abili