Executive Chef

Executive ChefPuttery 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: Under the direction of the General Manager, the Executive Chef is responsible for all business operations of the kitchen, including staffing, training, inventory, ordering, and customer service. This position is considered a senior member of Puttery management team. This includes providing leadership to the kitchen staff, and the ability to effectively communicate with others while supporting professional relationships throughout the venue. This position is expected to possess and maintain culinary knowledge, trends, and local styles. This knowledge should be instrumental in elevating the kitchen staff's performance, helping create Puttery recipes and execute superb Guest Service while driving and maintaining the company's culture. In addition, the Executive Chef is expected to be present in the kitchen during operating hours. While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue.ResponsibilitiesOversee daily culinary operationsProvide leadership and mentorship to kitchen staff and other Puttery Team MembersPlan and direct food preparation and culinary activitiesEstimate food requirements and food/labor costs and manage within approved budgetsSupervise culinary team activitiesDrive and maintain company cultureRecruit, hire and manage culinary teamResolve issues and complaints related to staff and the kitchenEnsure all culinary products served meet or exceed our high standards and all regulatory food safety guidelinesPerform administrative duties, including team time management, payroll, and inventoryPromote company-sponsored training and growth initiativesDevelop and maintain good working relationships with a variety of people, including vendors, other departments, staff, and senior managementCreate and maintain a climate of understanding and respect for all Team MembersOversee all culinary staff, including the Sous Chef, cooks, and dishwashersPerform other duties as assigned and requested by the General ManagerAdditional projects may be assigned to this position to assist the company leadership on major initiatives, as deemed necessaryQualificationsWork extended hours as required and/or during busy periods based on business needsOperate a personal computer and use required applicationsWork with minimal supervisionManage inventory and orders of equipment or ingredients according to identified shortagesPossess excellent verbal and written communication skillsEffectively manage projects, schedules, and delegate responsibilities to capable staffFollow and secure nutrition and sanitation regulations and safety standardsExcellent interpersonal and customer service skillsExcellent organizational skills and attention to detailExcellent time management skillsStrong analytical and problem-solving skillsProficient in Microsoft Office Suite or similar software3-5 years' management experience in a complex leisure entertainment conceptPrior experience as an Executive Chef, Head Chef, or Sous Chef in a high volume ($8M+ annual) restaurant, hotel, or leisure entertainment facilityProven track record of managing food costs and labor successfullyOutstanding verbal and written skills, and experience working with staff on all levelsPrior experience managing major projects and supervising day-to-day activities of workersAbility to communicate effectively and efficiently across levels within the organization4-Year Bachelor's degree in Culinary Science, or relevant field preferredWorking ConditionsFast-paced, high-energy kitchen and venue environment that requires active leadership and multitaskingExtended periods of standing and walking during service hours, including movement between kitchen and event areasExposure to heat, steam, and humidity from kitchen equipment, as well as varying temperatures in storage and delivery areasRequires frequent lifting, carrying, and movement of food products or kitchen supplies up to 50 pounds without assistanceInvolves regular communication with team members, vendors, and guests in a dynamic, and sometimes loud, environmentEvening, weekend, and holiday shifts required to support venue operations and eventsOccasional travel may be required for company meetings, training, or support of other venuesPuttery 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.