Executive Chef: High-Volume Culinary Leader & Innovator

Puttshack; St. Louis (MO); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

401(k) matching

Life and AD&D Insurance

Disability insurance

Generous PTO

Employee discounts

Pet Insurance

Flexible Spending Accounts

Job summary

Puttshack is seeking an Executive Chef to lead culinary operations in a fast-paced, high-volume scratch kitchen. You will oversee menu execution, guest satisfaction, and profitability while guiding a diverse kitchen team.

Reporting to the Director of Operations, you will manage food quality, cost, inventory, scheduling, safety and sanitation, and drive kitchen initiatives and menu rollouts to support our vibrant guest experience.

Qualifications

• Minimum of 5 years as culinary manager in a full-service restaurant.
• Experience in high-volume food & beverage, hospitality, and/or social entertainment venues.
• Collaborative leadership focused on creating an equitable workplace.
• Strong financial acumen and understanding of culinary operations and safety.
• Willing to learn new systems and tools.

Responsibilities

• Manage day-to-day culinary operations to meet quality standards, control cost, and manage labor.
• Oversee food cost, inventory, and ordering; accountable for cost, labor, and expenses per venue budget.
• Uphold policies on product quality, safety, and sanitation; conduct regular audits.
• Lead menu rollouts and kitchen initiatives; execute planned corporate menus and private events.
• Ensure collaboration between kitchen and front-of-house for seamless service.
• Recruit, interview, hire, onboard, and train kitchen staff; develop team and cross-training.

Skills

Culinary leadership

Food & Beverage ops

Team leadership

Communication

Financial acumen

Tech-savvy

Evenings/weekends/holiday availability

Education

Culinary degree

Job description

Puttshack is seeking an Executive Chef to lead culinary operations in a fast-paced, high-volume scratch kitchen. You will oversee menu execution, guest satisfaction, and profitability while guiding a diverse kitchen team.

Reporting to the Director of Operations, you will manage food quality, cost, inventory, scheduling, safety and sanitation, and drive kitchen initiatives and menu rollouts to support our vibrant guest experience.