Sous Chef

Level99 Entertainment; Natick (MA); On-site; USD 52,000 - 76,000; Full time

Job summary

Level99 in Natick, MA is seeking a Sous Chef to develop and broaden culinary and food management skills across two dining concepts in an all scratch kitchen.

You will learn ordering, scheduling, prep and inventory management, and cost control for food and labor while supporting large-scale catered events and ongoing menu development under the Chef de Cuisine.

Join a dynamic team with opportunities to grow in a fast-paced entertainment dining environment.

Responsibilities

• Ordering (PARS, vendors, days of the week to order).
• Scheduling (maintaining staffing pars, and always interviewing and hiring).
• Prep and Inventory Management.
• Food and Labor Costs.
• Recipe Building and Costing.
• High Volume Catered Events.
• Research and Development.

Job description

WHO WE ARE

Level99 is a sprawling playground designed for adults with over 50 life-size mini-games where Players dodge axes, crack puzzles, and outsmart real-world challenges. Each game lasts about 1-4 minutes and is built for 2-6 people to play together. One ticket to Level99 unlocks access to all of our games including Challenge Rooms, Player-vs-Player duels, and an art scavenger hunt. We save your progress each time you play so you can earn rewards and climb our coveted leaderboard. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, and is opening in West Hartford, CT, Disney Springs, FL, King of Prussia, PA, Paramus, NJ, and Raleigh, NC. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit www.level99.com for more details.

OVERVIEW

This Sous Chef position is a fantastic growth opportunity for someone looking to develop and broaden their culinary and food management skill sets. This position will provide development in high volume service to two dining concepts in an all scratch kitchen; while simultaneously executing large scale catered events. As a member of our team you will learn, develop and continue to grow in the following skill sets working one on one with our Chef de Cuisine:

• Ordering (PARS, vendors, days of the week to order)
• Scheduling (maintaining staffing pars, and always interviewing and hiring)
• Prep and Inventory Management
• Food and Labor Costs
• Recipe Building and Costing
• High Volume Catered Events
• Research and Development