Sous Chef

Puttery; Kansas City (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

Puttery is a modern entertainment destination in Kansas City that blends nightlife energy with tech-infused dining. We seek a Sous Chef to lead kitchen operations, ensuring top-quality production and rigorous hygiene standards.

The ideal candidate will have 5+ years in culinary arts, strong staff leadership, and a proven ability to manage labor, food costs, and safety protocols in a fast-paced environment. This role supports holiday, night, and weekend schedules at Puttery locations.

Qualifications

• Proven culinary skills and able to lead, develop, and motivate staff
• Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
• Knowledge of applicable safety and sanitation procedures
• Work a flexible schedule to include nights, weekends, and holidays
• Knowledge of food cost, inventory management and purchasing
• Valid driver’s license required
• Experience in personnel management and problem-solving skills preferred
• Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience
• Specialty/Technical Training or BA degree in Culinary Arts preferred

Responsibilities

• Manage the daily production, preparation, and presentation of all food
• Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
• Attract, interview, retain and motivate associates while providing a safe work environment
• Monitor, analyze and control labor and food costs
• Prepare reports, charts, and schedules to ensure budgets are met or exceeded
• Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus
• Assume the responsibilities of the Executive Chef when absent
• Schedule staff according to budget and business forecast
• Direct proper sanitation of kitchen facilities and equipment
• Comply with EcoSure and health code standards for sanitation
• Ensure kitchen equipment is in good working order
• Direct proper maintenance of walk‑in coolers (rotation of food products and cleanliness)

Skills

Culinary skills

Staff leadership

Communication

Safety procedures

Food cost control

Inventory management

Driver's license

Problem solving

Education

BA in Culinary Arts

Job description

Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that’s equal parts competitive and social.

We’re redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate.

Job Purpose

The Sous Chef is responsible for all areas of the kitchen operations. This leader ensures a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in a high-volume restaurant operation.

Responsibilities

• Manage the daily production, preparation, and presentation of all food
• Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
• Attract, interview, retain and motivate associates while providing a safe work environment
• Monitor, analyze and control labor and food costs
• Prepare reports, charts, and schedules to ensure budgets are met or exceeded
• Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus
• Assume the responsibilities of the Executive Chef when absent
• Schedule staff according to budget and business forecast
• Direct proper sanitation of kitchen facilities and equipment
• Comply with EcoSure and health code standards for sanitation
• Ensure kitchen equipment is in good working order
• Direct proper maintenance of walk‑in coolers (rotation of food products and cleanliness)

Qualifications

• Proven culinary skills and able to lead, develop, and motivate staff
• Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
• Knowledge of applicable safety and sanitation procedures
• Work a flexible schedule to include nights, weekends, and holidays
• Knowledge of food cost, inventory management and purchasing
• Valid driver’s license required
• Experience in personnel management and problem‑solving skills preferred
• Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience
• Specialty/Technical Training or BA degree in Culinary Arts preferred

Working Conditions

• Days and hours of work vary by schedule and business needs
• Evening, weekend, and holiday work will be required
• While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull. The employee may be required to lift and carry objects weighing up to 50 pounds. Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus.
• Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions

Puttery is committed to equal opportunity in the workplace, 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. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.