Executive Chef

Topgolf•Vineyard, CA

9h•Onsite

About The Position

The Executive Chef ensures guests receive best-in-class culinary experiences by leading the Kitchen Team and supervising all venue culinary activities. This role requires strong culinary management and leadership skills, involving supervision, training, coaching, and driving engagement with the team to maintain high-quality culinary standards. The Executive Chef also manages culinary operations, including scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas, and fostering vendor relationships.

Requirements

Minimum of 8 years in culinary management
Proven ability to develop a culinary team
Ability to work in a fast paced environment
Ability to stand and exert well-paced mobility for the duration of a scheduled shift
Ability to stand and walk for extended periods of time
Ability to lift items weighing up to 50 lb.
Ability to stoop and bend
Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time

Nice To Haves

Bachelor’s degree or related culinary degree

Responsibilities

Ensure our guests receive best-in-class, off-the-chart, rockstar-level meals
Lead the Kitchen Team and supervise all venue culinary activities
Supervise, train, coach, and drive engagement with their team to ensure the highest-quality culinary experience for our guests
Manage the culinary operations
Schedule labor
Manage inventory
Order product
Ensure safety and sanitation
Maintain kitchen areas
Maintain vendor relationships
Supervise the team in providing best-in-class culinary experiences
Coach and develop the team and drive Associate engagement
Delegate tasks and work with your team
Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring
Monitor inventory and purchase product
Maintain food and labor costs according to budget, with a full understanding of COGS
Select and develop recipes to corporate approval
Standardize production recipes to ensure consistent quality
Establish presentation technique and maintain quality standards
Plan and cost menus for special events, chef choice menus
Ensure proper equipment operation and maintenance
Oversee safety and sanitation in the kitchen
Create action plans to respond to opportunities
Communicate and effectively partner with upper management, Home Office Leadership and vendors