Executive Chef

Topgolf•Louisville, KY

1d•Onsite

About The Position

The Executive Chef will lead the kitchen team in delivering best-in-class dining experiences, manage culinary operations, drive culinary excellence through recipe and menu development, and partner across the business to communicate and implement action plans. This role requires a strong focus on results, team building, planning, and accountability.

Requirements

Minimum 8 years of culinary management experience in a high-volume environment
Must be 21 years of age or older as required by state or local law
Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment
Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance
Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery
Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers
Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift
Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise
Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Nice To Haves

Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred

Responsibilities

Supervise the culinary team in delivering best-in-class dining experiences across all occasions
Coach, develop, and drive engagement with kitchen Team members daily
Delegate effectively and hold team members accountable for standards and execution
Build a kitchen culture rooted in excellence, care, and continuous improvement
Monitor inventory, order product, and maintain strong vendor relationships
Maintain food and labor costs according to budget, with a full understanding of COGS
Ensure proper equipment operation, maintenance, and kitchen safety
Oversee all safety and sanitation standards and ensure full regulatory compliance
Select, develop, and standardize recipes to corporate approval to ensure consistent quality
Establish and maintain presentation techniques and quality standards
Plan and cost menus for special events and chef-choice occasions
Utilize culinary innovation to elevate the guest experience
Communicate and effectively partner with venue leadership, Home Office, and vendors
Develop and implement action plans in response to performance opportunities
Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring