Sous Chef — Fast-Paced, High-Volume Kitchen Leader

Puttshack; Boston (MA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health/dental/vision coverage

401(k) matching

Life and AD&D Insurance

Disability Insurance

Generous PTO and parental leave

Associate discounts (FREE mini golf!)

Pet Insurance

Flexible Spending Accounts

Job summary

Puttshack USA is seeking a Sous Chef to join our culinary leadership team. Working under the Executive Chef, you will drive daily operations in a fast-paced, high-volume kitchen and ensure menu execution to Puttshack standards.

You will lead kitchen shifts, mentor hourly staff, uphold safety and sanitation, coordinate with front of house for seamless service, and uphold quality across prep, line, and plating.

Qualifications

• Minimum 1 year as culinary manager or supervisor in a full-service restaurant with at least 3 years in high-volume food & beverage or hospitality.
• Collaborative mindset with a focus on equitable workplace environment.
• Organized, efficient, able to work with minimal oversight.
• Strong communication skills to resolve conflicts and guide teams.
• Demonstrates culinary operations understanding and safety compliance.

Responsibilities

• Manage kitchen operations and shifts for dish, prep and line stations.
• Uphold food quality standards across preparation and storage.
• Lead kitchen training on food execution, menu rollouts, and system initiatives.
• Maintain safety, sanitation, and regular food audits and quality control.
• Collaborate with front of house to ensure seamless service.
• Perform other duties as assigned.

Skills

Culinary leadership

High volume ops

Team development

Strong communication

Financial acumen

Tech savvy

Education

Culinary degree preferred

Job description

Puttshack USA is seeking a Sous Chef to join our culinary leadership team. Working under the Executive Chef, you will drive daily operations in a fast-paced, high-volume kitchen and ensure menu execution to Puttshack standards.

You will lead kitchen shifts, mentor hourly staff, uphold safety and sanitation, coordinate with front of house for seamless service, and uphold quality across prep, line, and plating.