Executive Chef

About the role

Puttery Puttery 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.

Responsibilities

• Oversee daily culinary operations
• Provide leadership and mentorship to kitchen staff and other Puttery 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
• Create and maintain a climate of understanding and respect for all Team Members
• Oversee all culinary staff, including the Sous Chef, cooks, and dishwashers

Qualifications

• Work extended hours as required and/or during busy periods based on business needs
• Operate a personal computer and use required applications
• 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
• Strong analytical and problem-solving skills
• Proficient in Microsoft Office Suite or similar software
• 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
• Able to communicate effectively and efficiently across levels within the organization

Working Conditions

• Fast-paced, high-energy kitchen and venue environment that requires active leadership and multitasking
• Extended periods of standing and walking during service hours, including movement between kitchen and event areas
• Exposure to heat, steam, and humidity from kitchen equipment, as well as varying temperatures in storage and delivery areas
• Requires frequent lifting, carrying, and movement of food products or kitchen supplies up to 50 pounds without assistance
• Involves regular communication with team members, vendors, and guests in a dynamic, and sometimes loud, environment
• Evening, weekend, and holiday shifts required to support venue operations and events
• Occasional travel may be required for company meetings, training, or support of other venues

Pay

$65,000 - $85,000 per year