SUMMARY: 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 the 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.
SUPERVISORY RESPONSIBILITIES: Yes.
All culinary staff, including the Sous Chef, cooks, and dishwashers, report directly to the Executive Chef.
MAJOR DUTIES AND RESPONSIBILITIES: The major responsibilities for this position will center on these key areas:
• Overseeing daily culinary operations.
• Provide leadership and mentorship to kitchen staff and other Team Members.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and food/labor costs and manage within approved budgets.
• Supervise culinary team activities.
• Drive and maintain company culture.
• Recruit, hire and manage culinary team.
• Resolve issues and complaints related to staff and the kitchen.
• Ensure all culinary products served meet or exceed our high standards and all regulatory food safety guidelines.
• Perform administrative duties, including team time management, payroll, and inventory.
• Promote company-sponsored training and growth initiatives.
• Develop and maintain good working relationships with a variety of people, including vendors, other departments, staff, and senior management.
• Create and maintain a climate of understanding and respect for all Team Members.
• Perform other duties as assigned and requested by the General Manager.
Additional projects may be assigned to this position to assist the company leadership on major initiatives, as deemed necessary.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, with or without reasonable accommodation.
The requirements listed are representative of the knowledge, skills, education and/or ability required for this position.
ESSENTIAL JOB SKILLS/ABILITIES
• Work extended hours as required and/or during busy periods based on business needs.
• Operate a personal computer and use required applications.
• Work with minimal supervision.
• Manage inventory and orders of equipment or ingredients according to identified shortages.
• Possess excellent verbal and written communication skills.
• Effectively manage projects, schedules, and delegate responsibilities to capable staff.
• Follow and secure nutrition and sanitation regulations and safety standards.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills.
• Strong analytical and problem-solving skills.
• Proficient in Microsoft Office Suite or similar software.
EXPERIENCE REQUIREMENTS
• 4-Year Bachelor’s degree in Culinary Science, or relevant field preferred.
• 3-5 years’ management experience in a complex leisure entertainment concept.
• Prior experience as an Executive Chef, Head Chef, or Sous Chef in a high volume ($8M+ annual) restaurant, hotel, or leisure entertainment facility.
• Proven track record of managing food costs and labor successfully.
• Outstanding verbal and written skills, and experience working with staff on all levels.
• Prior experience managing major projects and supervising day-to-day activities of workers.
• Ability to communicate effectively and efficiently across levels within the organization.
American Golf reserves the right to change job descriptions at any time based on business conditions/need.
The American Golf 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, The American Golf takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.