Sous Chef - Centennial, CO

Topgolf Entertainment Group is a dynamic leader in the sports and entertainment industry, known for creating innovative and engaging experiences that combine golf with technology and social interaction. As a global sports and entertainment community, Topgolf embraces a culture of inclusivity, creativity, and enthusiasm, welcoming guests from all walks of life to enjoy a unique blend of food, fun, and competition. The company operates a variety of venues that blend dining, entertainment, and technology-driven golf games, establishing itself as a favorite destination for families, friends, and corporate events. Topgolf is committed to fostering a respectful, equitable, and inclusive environment for its guests and employees alike, strictly adhering to equal opportunity employment laws and promoting diversity throughout its workforce. The Sous Chef role at Topgolf is a pivotal position within the culinary team, reporting directly to the Executive Chef. This role is designed for a culinary professional with strong leadership capabilities and a passion for delivering exceptional dining experiences. The Sous Chef assists in managing all kitchen operations and plays an essential role in leading the kitchen team to execute top-quality culinary offerings. With an annual base salary starting at $62,000, dependent on experience, the position also boasts a competitive quarterly bonus structure, a merit-based pay plan, comprehensive benefits, a 401(k) plan with company match, and an appealing paid time off (PTO) package. The Sous Chef will oversee daily food preparation and kitchen activities, ensuring that every dish meets the high standards that Topgolf promises to its guests. This involves supervising kitchen staff, training team members, and maintaining engagement to foster a productive and motivated work environment. The position demands not only culinary expertise but also the ability to manage inventory, control labor costs, and maintain budget targets while prioritizing food safety and sanitation. The Sous Chef is accountable for selecting and developing recipes, standardizing these recipes to ensure consistency, and overseeing presentation techniques to uphold Topgolf’s quality and visual standards. Moreover, the role requires managing equipment operation and maintenance, handling vendor relationships effectively, and ensuring that kitchen areas meet health and safety requirements. The Sous Chef must exhibit Topgolf’s core values—Fun, One Team, Excellence, Edgy Spirit, and Caring—in all aspects of their work and leadership. The position sometimes involves managing kitchen operations for special events or high-volume service periods, requiring flexibility, strong organizational skills, and the ability to thrive in a fast-paced environment. This job is ideal for an experienced culinary manager with a minimum of three years in a leadership role who enjoys cultivating team development and driving engagement. The company prefers candidates with a bachelor’s degree or a related culinary degree, emphasizing formal education alongside hands-on experience. The ideal Sous Chef will be physically capable of handling the demands of the role, including standing and moving for extended periods, lifting heavy items, and working in environments with elevated temperatures. Topgolf values its employees’ commitment and offers a stimulating work atmosphere where creativity, leadership, and culinary excellence intersect to create extraordinary guest experiences.

• Minimum of 3 years in culinary management
• Proven ability to develop a culinary team
• Bachelor’s degree or related culinary degree preferred
• Ability to work in a fast paced environment
• Ability to stand and exert well-paced mobility for the duration of a scheduled shift
• Ability to stand and walk for extended periods of time
• Ability to lift items weighing up to 50 lb
• Ability to stoop and bend
• Ability to work in high-temperature conditions up to 100 degrees for extended periods of time