Executive Chef: Lead High-Volume Kitchen & Team

Puttery; Minneapolis (MN); Presencial; USD 90.000 - 140.000; Jornada completa

Descripción de la vacante

Puttery in Minneapolis is seeking an Executive Chef to lead all kitchen operations, drive menus, control costs, and mentor the culinary team. You will partner with venue leadership to deliver exceptional guest experiences in a fast-paced, hospitality-driven environment.

The role requires culinary expertise, strong communication, and a proven track record in managing high-volume production while upholding safety standards and inspiring staff to perform at their best.

Formación

• Minimum 3–5 years of management experience in a complex leisure/entertainment concept.
• Prior Executive Chef/Head Chef/Sous Chef experience in high-volume venues (restaurant, hotel, or leisure).
• Proven track record of managing food costs and labor efficiently.
• Excellent verbal and written communication with cross-functional teams.

Responsabilidades

• Oversee daily culinary operations across the kitchen.
• Provide leadership and mentorship to kitchen staff and team members.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and manage food/labor costs within budgets.
• Supervise culinary team activities and ensure high standards.
• Drive company culture and guest-focused service across the venue.
• Recruit, hire, and manage culinary team; resolve staff issues.
• Ensure compliance with safety, sanitation, and regulatory guidelines.

Conocimientos

Leadership

Staff management

Budgeting

Food safety

Menu development

Inventory control

Communication

Educación

Bachelor's degree in Culinary Science or related field

Herramientas

Microsoft Office

Descripción del empleo

Puttery in Minneapolis is seeking an Executive Chef to lead all kitchen operations, drive menus, control costs, and mentor the culinary team. You will partner with venue leadership to deliver exceptional guest experiences in a fast-paced, hospitality-driven environment.

The role requires culinary expertise, strong communication, and a proven track record in managing high-volume production while upholding safety standards and inspiring staff to perform at their best.