Regional Culinary Leader: Strategy, Mentoring & Ops

American Golf Corporation; United States; On-site; USD 120,000 - 180,000; Full time

Job summary

American Golf Corporation is seeking a Regional Executive Chef to provide culinary and operational leadership across a portfolio of properties. The role involves guiding executive chefs, improving food quality, controlling costs, and driving standards across multiple locations.

The position requires regular travel, collaboration with regional leadership, and hands-on support during high-volume events and leadership transitions. A culinary degree and proven leadership track are required.

Qualifications

• 7+ years of progressive culinary leadership experience, including senior roles.
• Strong understanding of culinary financial performance, including food cost, labor, purchasing, inventory, waste, pricing, and profitability.
• Experience coaching Executive Chefs and culinary leaders.
• Willingness to travel across the regional portfolio.

Responsibilities

• Provide culinary leadership and operational support across an assigned portfolio of American Golf properties.
• Coach, develop, and support Executive Chefs and culinary leaders, establishing clear expectations for performance, accountability, and execution.
• Evaluate kitchen operations and identify opportunities to improve food quality, consistency, productivity, organization, and overall performance.
• Partner with property leadership to improve food cost, culinary labor, purchasing, inventory, waste, and other controllable expenses.
• Review financial and operational results across assigned properties and develop action plans for locations performing outside established expectations.
• Establish and reinforce culinary standards while recognizing the individual business needs, membership, events, and market of each property.
• Support menu development, pricing, recipe standards, portioning, product selection, and production processes to improve quality and financial performance.
• Partner with Executive Chefs on staffing strategies, organizational structure, scheduling, training, and leadership development.
• Identify culinary talent and support succession planning and development of future Executive Chefs and kitchen leaders.
• Provide hands-on operational support to properties experiencing leadership vacancies, performance challenges, significant events, or other critical business needs.
• Support the recruitment, selection, onboarding, and development of Executive Chefs and other key culinary leadership positions.
• Partner with operations and property leadership on tournaments, banquets, member events, catering, and other high-volume or complex culinary operations.
• Evaluate vendor, purchasing, and product opportunities while maintaining appropriate quality and operational standards.
• Establish and reinforce appropriate inventory, receiving, storage, production, sanitation, and food safety practices.
• Ensure culinary operations comply with applicable health, sanitation, workplace safety, and regulatory requirements.
• Monitor guest and member feedback, operating trends, and property performance to identify opportunities for improvement.
• Facilitate culinary training, knowledge sharing, and implementation of operational best practices across assigned properties.

Skills

Culinary leadership

Financial acumen

Staff development

Travel readiness

Education

Culinary degree

Job description

American Golf Corporation is seeking a Regional Executive Chef to provide culinary and operational leadership across a portfolio of properties. The role involves guiding executive chefs, improving food quality, controlling costs, and driving standards across multiple locations.

The position requires regular travel, collaboration with regional leadership, and hands-on support during high-volume events and leadership transitions. A culinary degree and proven leadership track are required.