Kitchen Manager

American Golf Corporation•Albuquerque, NM

14d

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 Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring consistent food quality, food safety compliance, cost control, and team development. This role partners closely with venue leadership to deliver high-quality dining experiences while maintaining operational efficiency, cleanliness, and profitability.

Requirements

Minimum 2–4 years of kitchen leadership or supervisory experience in a high-volume food service environment
Strong knowledge of food safety standards, sanitation procedures, and kitchen operations
Experience with inventory management, ordering systems, and cost control
Ability to train, coach, and motivate culinary teams
Strong organizational and communication skills
Comfortable working nights, weekends, and holidays
Ability to stand for long periods and lift up to 50 pounds

Nice To Haves

Culinary degree or ServSafe certification preferred (or ability to obtain upon hire)

Responsibilities

Oversee daily kitchen operations including food preparation, execution, and plating standards
Supervise, train, schedule, and coach kitchen staff to maintain performance and morale
Ensure compliance with all food safety, sanitation, and health department regulations
Monitor food quality, portioning, and presentation to meet brand standards
Manage inventory, ordering, and receiving to control food and labor costs
Develop prep systems and production schedules to support service flow
Maintain kitchen cleanliness, organization, and equipment readiness
Partner with venue leadership on menu execution, specials, and operational planning
Address guest concerns related to food quality promptly and professionally
Conduct line checks and quality audits throughout service
Support hiring and onboarding of BOH team members
Enforce safety protocols and proper use of kitchen equipment
Assist with budgeting, forecasting, and cost analysis
Lead by example during peak service periods