Executive Sous Chef (Travel/Relocation)

**This role requires openness to relocate to any market where the Brand has a need, and willingness to travel frequently with little notice.**

TITLE: Executive Sous Chef (Travel)                                                         
DEPARTMENT: Management
POSITION TYPE: Full-Time                                          
REPORTING TO: Regional Director of Operations
FLSA STATUS: Exempt

Company Overview:

State of Play Hospitality is an international hospitality company built on a simple belief: play feeds the mind, body, and soul. With concepts and teams across the United States and United Kingdom, our portfolio includes Flight Club, the original Social Darts® experience, AceBounce, our social ping pong concept, and Hijingo, an immersive bingo destination in London. Across every concept, we create moments of joy and connection through thoughtfully designed environments, elevated food and beverage, engaging gameplay, and exceptional hospitality. Learn more at StateOfPlay.com.

Position Purpose:

Due to our expansion and planned growth, we are seeking a Executive Sous Chef to support our current markets and fill roles in our future planned markets.  This role requires openness to relocation and a willingness to travel frequently. 

The Executive Sous Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste. As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests. The Executive Sous Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue.

Our Mission Is
At State of Play, our mission is to create moments of joy and connection through the power of play.

Our Values Are:

• We Take the Initiative: Actions speak louder than words. We’re resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen.
• We’re Thoughtful: We think about the bigger picture.  We default to listening and encouraging different views to our own.  By being deliberate and considerate, team members will enjoy working with us and we will make better decisions.
• We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed.
• We Celebrate the Wins: Let’s enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team.

Responsibilities:

Own the Problem:

• Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimize inventory levels
• Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety
• Support the Executive Chef in maintaining kitchen equipment, cleanliness, and organization to uphold hygiene standards and efficiency

Test & Learn:

• Assist the Executive Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards
• Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices
• Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation

Show Urgency:

• Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards
• Assist with scheduling and staffing to ensure adequate coverage and optimal productivity

Be Both Independently Minded and a Team Player:

• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction

Requirements & Minimum Qualifications:

• Must pass a background check prior to being hired
• Minimum of 3 years’ experience as a Sous Chef in high-volume and full-service establishments.
• Proficiency in culinary techniques, including food preparation and cooking methods
• Knowledge of kitchen operations, including inventory management and food safety protocols
• Ability to travel on short notice, for potentially several weeks at a time.
• Familiarity with MS Office Suite (Outlook, Word, Excel)
• Food hygiene, alcohol, and allergen certification maintained throughout employment
• Flexibility to work various shifts, including weekends and holidays
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Legally authorized to work in the US

Compensation & Benefits:

• Annual salary range of $80,000-90,000 based on experience.
• Eligibility to enroll in Medical, Dental, Vision and other insurance benefits.
• Paid Time Off, Sick Time, and Paid Holidays.
• Option to enroll in 401k, Medical FSA, Commuter benefits, etc.
• Employee Discount: 50% your total bill for you and up to five guests.

The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time.

Equal Opportunity Statement: Flight Club is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

Salary : $80,000 - $90,000