Dynamic Sous Chef for High-Volume Catering

Level99 Entertainment; Natick (MA); On-site; USD 58,000 - 68,000; Full time

Job summary

Level99 is seeking a Sous Chef to lead daily kitchen operations for two concepts in a fast‑paced, scratch kitchen. You will oversee menu prep, inventory, and staff under the Chef de Cuisine, ensuring high quality and consistent service.

You’ll train and develop team members, manage orders within budget, and contribute to large events while maintaining food safety and guest satisfaction. Based in Natick, MA, nights and weekends are required.

Qualifications

• Must have 2 years management experience and 1 year line cooking experience.
• Ability to work well under pressure in a fast-paced environment.
• Excellent verbal and written communication skills.
• Advanced knowledge of health and sanitation code and policies.
• Highly organized with strong attention to detail.
• ServSafe, TIPS, Allergen and ChokeSaver certifications.
• Catering experience.

Responsibilities

• Plan, prepare and execute daily service and events.
• Oversee service to ensure consistency and quality.
• Daily ordering within budgeted guidelines.
• Manage and oversee prep inventory, assisting as needed.
• Play a part in development and training of new staff.
• Model a warm, approachable attitude and behavior - exactly as we are trying to instill in our team members.
• Demonstrate ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer hall and events.
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds.
• Able to work nights and weekends.
• Other duties, as assigned.

Skills

Verbal and written communication

Work under pressure

Highly organized

Coaching ability

Catering experience

Education

High School education or equivalent

B.S. in Hospitality Management or Culinary

Tools

ServSafe

TIPS

Allergen and ChokeSaver certifications

Job description

Level99 is seeking a Sous Chef to lead daily kitchen operations for two concepts in a fast‑paced, scratch kitchen. You will oversee menu prep, inventory, and staff under the Chef de Cuisine, ensuring high quality and consistent service.

You’ll train and develop team members, manage orders within budget, and contribute to large events while maintaining food safety and guest satisfaction. Based in Natick, MA, nights and weekends are required.