Kitchen Maestro: High-Volume, Team-Driven Chef Leader

Hirebridge; Boston, Northern (MA, KY); Hybrid; USD 60,000 - 82,000; Full time

Benefits offered by this job

Health/dental/vision coverage options

401(k) matching

Company paid Life and AD&D Insurance

Voluntary short term and long term Dis

Generous PTO, including paid parental

Associate discounts (FREE mini golf!)

Pet Insurance

Flex Spending Accounts

Job summary

Puttshack USA is seeking a Sous Chef to join our culinary leadership team, reporting to the Executive Chef. Lead daily kitchen operations in a fast-paced venue, ensuring Puttshack standards and menu execution.

You will support training, quality control, and system initiatives while maintaining a safe, collaborative work environment. Ideal candidates have at least 1 year in culinary management, strong communication skills, and a passion for guest experience.

Qualifications

• Minimum 1 year in culinary management or supervision in a full-service restaurant.
• Experience in high-volume food & beverage, hospitality, or social entertainment venue preferred.
• Strong communication and leadership skills with ability to coach hourly staff.
• Demonstrates financial acumen and understanding of culinary operations and safety.
• Willingness to learn new systems and tools; flexible to evenings, weekends, holidays.

Responsibilities

• Oversee kitchen operations, shifts, and line stations to ensure quality and consistency.
• Train and develop team members, promote brand values, and drive performance.
• Collaborate with front-of-house to ensure seamless guest experiences.
• Enforce food safety, sanitation, and safety policies; conduct line checks and audits.

Skills

Culinary management

Team leadership

Communication

Food safety

Financial acumen

Tech savvy

Flexibility

Education

Culinary degree

Job description

Puttshack USA is seeking a Sous Chef to join our culinary leadership team, reporting to the Executive Chef. Lead daily kitchen operations in a fast-paced venue, ensuring Puttshack standards and menu execution.

You will support training, quality control, and system initiatives while maintaining a safe, collaborative work environment. Ideal candidates have at least 1 year in culinary management, strong communication skills, and a passion for guest experience.