Executive Chef: High-Energy, High-Volume Kitchen Leader

Puttery; Minneapolis (MN); On-site; USD 90,000 - 130,000; Full time

Job summary

Puttery in Minneapolis is seeking an experienced Executive Chef to lead all kitchen operations in a fast-paced, entertainment-focused venue. You will supervise staff, control food costs, and maintain the highest standards of guest experience.

Under the General Manager, you will shape menus, mentor culinary teams, manage inventory and budgets, and collaborate with service teams to deliver memorable hospitality across events and daily operations.

Qualifications

• 4-year Bachelor's degree in Culinary Science or a related field preferred.
• 3–5 years’ management experience in a complex leisure entertainment concept.
• Proven track record of managing food costs and labor.
• Excellent verbal and written communication skills.
• Experience managing major projects and supervising day-to-day activities.

Responsibilities

• Oversee daily culinary operations.
• Provide leadership and mentorship to kitchen staff.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and manage costs 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 meet high standards and safety guidelines.
• Perform administrative duties including payroll and inventory.
• Develop and maintain good working relationships with vendors and departments.
• Oversee all culinary staff including Sous Chef and cooks.

Skills

Leadership

Communication

Food cost management

Budgeting

Staff development

Time management

Customer service

Problem solving

Education

Bachelor's degree in Culinary Science or related field

Tools

Microsoft Office Suite

Job description

Puttery in Minneapolis is seeking an experienced Executive Chef to lead all kitchen operations in a fast-paced, entertainment-focused venue. You will supervise staff, control food costs, and maintain the highest standards of guest experience.

Under the General Manager, you will shape menus, mentor culinary teams, manage inventory and budgets, and collaborate with service teams to deliver memorable hospitality across events and daily operations.