Executive Chef | Golf Club Kitchen Maestro

American Golf Corporation; New York (NY); On-site; USD 95,000 - 140,000; Full time

Job summary

American Golf Corporation is seeking an Executive Chef to lead kitchen operations, uphold culinary standards, and drive guest satisfaction across our venues. You will manage menus, costs, and a talented culinary team to deliver high-quality experiences.

The role requires proven leadership in a high-volume setting, strong food safety knowledge, and collaboration with front-of-house leadership to ensure seamless service. Evening, weekend, and holiday shifts are common.

Qualifications

• Proven experience as an Executive Chef in a high-volume kitchen.
• Strong knowledge of culinary techniques, food safety, and operations.
• Experience managing budgets, food costs, and labor controls.
• Food Handler Certification required; culinary school preferred.

Responsibilities

• Lead all kitchen operations ensuring quality and timely execution of menu items.
• Develop menus aligned with brand standards, seasonality, and cost targets.
• Hire, train, and develop kitchen staff; build an accountable team.
• Oversee inventory, ordering, and vendor relationships to ensure quality.
• Enforce safety, sanitation, and health regulations per local/federal norms.
• Collaborate with FOH leadership to ensure smooth service and communication.
• Monitor guest feedback and adjust operations to improve performance.
• Stay current on culinary trends and introduce new ideas.

Skills

Executive kitchen leadership

Food safety knowledge

Budgeting & cost controls

Team development & retention

Communication skills

Adaptability in fast-paced environment

Organizational skills

Physical stamina

Education

Culinary school degree/diploma

Job description

American Golf Corporation is seeking an Executive Chef to lead kitchen operations, uphold culinary standards, and drive guest satisfaction across our venues. You will manage menus, costs, and a talented culinary team to deliver high-quality experiences.

The role requires proven leadership in a high-volume setting, strong food safety knowledge, and collaboration with front-of-house leadership to ensure seamless service. Evening, weekend, and holiday shifts are common.