Executive Chef

Puttery•Pittsburgh, PA

5d•$65,000 - $77,000

About The Position

The Executive Chef is a senior member of Puttery’s management team and, under the direction of the General Manager, is responsible for kitchen business operations, including staffing, training, inventory, ordering, and customer service. The role provides leadership to kitchen staff and supports professional relationships throughout the venue. The Executive Chef maintains culinary knowledge of trends and local styles and uses it to elevate staff performance, help create Puttery recipes, deliver superb guest service, and uphold company culture. The position is expected to be present in the kitchen during operating hours and work with venue staff to ensure guests receive exceptional service throughout the venue.

Requirements

Work extended hours as required and/or during busy periods based on business needs.
Operate a personal computer and use required applications.
Work with minimal supervision.
Manage inventory and order equipment or ingredients based on identified shortages.
Possess excellent verbal and written communication skills.
Effectively manage projects and schedules and delegate responsibilities to capable staff.
Follow and secure nutrition and sanitation regulations and safety standards.
Have excellent interpersonal and customer service skills.
Have excellent organizational skills and attention to detail.
Have excellent time management skills.
Have strong analytical and problem-solving skills.
Be proficient in Microsoft Office Suite or similar software.
Have 3–5 years of management experience in a complex leisure entertainment concept.
Have prior experience as an Executive Chef, Head Chef, or Sous Chef in a high-volume ($8M+ annual) restaurant, hotel, or leisure entertainment facility.
Have a proven track record of successfully managing food and labor costs.
Have experience working with staff at all levels.
Have prior experience managing major projects and supervising workers’ day-to-day activities.
Be able to communicate effectively and efficiently across organizational levels.
Work evening, weekend, and holiday shifts to support venue operations and events.
Be able to stand and walk for extended periods, including moving between kitchen and event areas.
Be able to frequently lift, carry, and move food products or kitchen supplies weighing up to 50 pounds without assistance.

Nice To Haves

A four-year bachelor's degree in Culinary Science or a relevant field is preferred.

Responsibilities

Oversee daily culinary operations.
Provide leadership and mentorship to kitchen staff and other Puttery Team Members.
Plan and direct food preparation and culinary activities.
Estimate food requirements and food and labor costs, and manage them within approved budgets.
Supervise culinary team activities.
Drive and maintain company culture.
Recruit, hire, and manage the culinary team.
Resolve staff and kitchen issues and complaints.
Ensure culinary products meet or exceed company standards and regulatory food safety guidelines.
Perform administrative duties, including team time management, payroll, and inventory.
Promote company-sponsored training and growth initiatives.
Develop and maintain working relationships with vendors, other departments, staff, and senior management.
Create and maintain a climate of understanding and respect for all Team Members.
Oversee culinary staff, including the Sous Chef, cooks, and dishwashers.
Perform other duties as assigned and requested by the General Manager.
Work on additional projects supporting company leadership and major initiatives as needed.