Executive Chef: Lead Creative Kitchen & Guest Experience

Puttery; Kansas City (MO); On-site; USD 90,000 - 120,000; Full time

Job summary

Puttery is seeking an Executive Chef to lead the kitchen operations across our venues. As a senior member of the management team, you will supervise culinary staff, plan menus, and drive food quality, costs, and service excellence while upholding the brand’s culture and guest experience.

Responsibilities include staff development, budgeting, inventory control, and collaboration with venue leadership to deliver superb hospitality and culinary experiences.

Qualifications

• Bachelor's degree in Culinary Science or related field is preferred.
• 3-5 years of management experience in a complex leisure entertainment concept.
• Proven track record of managing food costs and labor.
• Experience as Executive Chef, Head Chef, or Sous Chef in a high-volume setting ($8M+ annual).
• Excellent verbal and written communication skills; ability to lead diverse teams.
• Knowledge of nutrition, sanitation, and safety regulations.

Responsibilities

• Oversee daily culinary operations and lead kitchen staff.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and costs; manage budgets.
• Maintain high standards of food quality and safety compliance.
• Recruit, hire, and mentor culinary team; promote company culture.
• Resolve staff and kitchen issues; ensure smooth service.

Skills

Leadership

Communication

Analytical skills

Inventory management

Project management

Staff development

Food cost management

Labor management

Cross-functional collaboration

Operational leadership

Education

Bachelor's degree in Culinary Science

Tools

Microsoft Office Suite

Job description

Puttery is seeking an Executive Chef to lead the kitchen operations across our venues. As a senior member of the management team, you will supervise culinary staff, plan menus, and drive food quality, costs, and service excellence while upholding the brand’s culture and guest experience.

Responsibilities include staff development, budgeting, inventory control, and collaboration with venue leadership to deliver superb hospitality and culinary experiences.