Executive Chef

Puttshack•Boston, MA

About The Position

Founded in 2018 by industry pros, Puttshack is a leading social entertainment concept, reimagining the traditional mini golf and dining experience. With its welcoming, high-energy environment, tech-infused mini golf and delicious menu packed with familiar favorites and exceptional cocktails, Puttshack is the perfect place for any gathering. Rooted in innovation and built for connection, our goal is to bring a sense of belonging to our associates and guests alike. Working at Puttshack: At Puttshack, we take fun to the next level. With over 20 venues globally and counting, we’re a fast-growing team of talented, hands-on go-getters who take pride in the work we do – and have a blast doing it. If you’re a mover and shaker who sets the bar high and loves the thrill of building something amazing, you’ll fit right in. We’re always on the lookout for the best people to join our growth journey. If you’re inspired by new ideas and love bringing them to life, then we have the perfect canvas for you! Position Summary: Reporting into the Director of Operations, The Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu. From preparation and execution of the menu to assurance of guest satisfaction, the Executive Chef will oversee and coordinate the kitchen team to provide excellent operations in all facets of the business: hospitality, food quality, staff management, environment, and profitability.

Requirements

Minimum of 5 years of experience as a culinary manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue
Be collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationship
Results driven; ability to lead/coach team to achieve business objectives/goals
Strong communication skills with the ability to resolve conflict and provide direction to your teams
Demonstrates financial acumen, strong understanding of culinary operations & safety
Tech savvy and willingness to learn new systems and tools
Flexible availability to work evenings, weekends, and holidays
This position must pass a post-offer background check
Frequent walking, bending and occasional lifting, up to 40 lbs. will be required.
Must be able to stand for long periods of time up to 10 hours
The noise level in the work environment is typically moderate to high.
The physical demands described above are representative of those that must be met by an associate to successfully perform the essential functions and responsibilities of this job.

Nice To Haves

Culinary Degree preferred

Responsibilities

Manage day-to-day operations by following food quality standards, solving cost and inventory issues, and effectively managing labor.
Responsible for managing food cost, inventory and ordering of food and kitchen; accountable to all cost, labor, and expense goals as outlined in venue’s operating budget.
Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations.
Lead menu and system rollouts and kitchen initiatives.
Execute planned corporate menus, including seasonal menu changes and private event menus
Ensure collaboration between kitchen and front of house operations to ensure seamless service
Other duties as assigned
Responsible for recruitment, interviewing, hiring, onboarding and successful training of all kitchen associates.
Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth.
Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff
Introduce and manage the implementation of kitchen training materials to the team.
Champion the Puttshack brand by ensuring a consistent and exceptional guest experience
Maintain a safe, secure and healthy work environment and food safety
Focus on and maintenance of excellent kitchen facilities: equipment cleanliness and preventative maintenance, timely repair and resolution of any facilities related issues, and staff education on all kitchen facilities maintenance and cleanliness responsibilities.
Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates.