Executive Chef

American Golf Corporation•Albuquerque, NM

33d

About The Position

American Golf is a trusted leader in golf hospitality, known for elevating the game and the communities around it. We bring deep expertise in golf operations and club culture, paired with a genuine commitment to creating welcoming, memorable experiences for every guest and member. Our teams take pride in course care, exceptional service, and thoughtful environments that invite people to play, connect, and feel at home. We believe golf is more than a sport, it’s a place where relationships grow, traditions thrive, and everyone is part of the community. Job Purpose The Executive Chef oversees all culinary operations, leading the kitchen team to deliver exceptional dishes while maintaining high standards of quality, consistency, safety, and efficiency. This role designs menus, manages food costs, ensures timely service, and partners closely with Front of House leadership to create an outstanding guest experience. The ideal candidate brings proven experience in a fast-paced restaurant or entertainment venue and thrives in both creative and operational leadership.

Requirements

Previous experience as a Chef in a high-volume kitchen required.
Strong verbal communication skills.
Advanced knowledge of culinary techniques, kitchen operations, and food service trends.
Ability to multitask, prioritize, and manage time effectively.
Proven leadership skills with the ability to motivate and develop a team.
English fluency required; ability to write and communicate in basic English.
Valid Food Handler’s Card required.
High school diploma or GED required.

Nice To Haves

Culinary degree or formal culinary training preferred.

Responsibilities

Ensure all food produced meets quality, presentation, and timing standards.
Develop seasonal menus that balance creativity, cost control, and ingredient availability.
Oversee daily kitchen operations, including workflow, station readiness, and production timelines.
Coordinate kitchen staff during service and provide hands-on support as needed.
Train and mentor kitchen staff in preparation, cooking techniques, and safety procedures.
Manage inventory, monitor usage, and place orders to maintain adequate stock levels.
Uphold all sanitation, food safety, and health regulations in accordance with local, state, and federal guidelines.
Create and test new recipes to keep offerings innovative and relevant.
Collaborate with Front of House staff to communicate specials, menu changes, and ingredient shortages.
Implement guest and team feedback to continuously improve quality and consistency.
Train and onboard new kitchen team members.
Perform other related duties as assigned.