Executive Sous Chef

Topgolf

13d

About The Position

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 Manage standardization of recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus as directed Ensure proper equipment operation, maintenance and cleanliness Oversee safety and sanitation in the kitchen

Requirements

Minimum of 5 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

Nice To Haves

Bachelor’s degree or related culinary degree preferred

Responsibilities

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
Manage standardization of recipes to ensure consistent quality
Establish presentation technique and maintain quality standards
Plan and cost menus for special events, chef choice menus as directed
Ensure proper equipment operation, maintenance and cleanliness
Oversee safety and sanitation in the kitchen