Regional Executive Chef

American Golf Corporation•Los Angeles, CA

About The Position

The Regional Executive Chef provides culinary and operational leadership across an assigned portfolio of American Golf properties. The role focuses on strengthening culinary execution, financial performance, food safety, leadership development, and operational consistency across multiple locations. Working closely with Executive Chefs, General Managers, Food & Beverage leaders, and regional leadership, the Regional Executive Chef evaluates performance, identifies opportunities, and develops practical solutions suited to each property. This is a hands-on, field-based regional leadership position requiring regular travel and presence at properties. It supports both long-term culinary strategy and immediate operational needs, including leadership transitions, high-volume events, new initiatives, performance improvement, property transitions, openings, renovations, menu changes, and other business priorities.

Requirements

At least 7 years of progressive culinary leadership experience, including significant experience as an Executive Chef or comparable senior culinary leader.
Strong understanding of culinary financial performance, including food cost, labor, purchasing, inventory, waste, pricing, and profitability.
Demonstrated ability to coach and develop Executive Chefs and other experienced culinary leaders.
Experience improving underperforming culinary operations and implementing sustainable operational solutions.
Strong knowledge of menu development, culinary techniques, production planning, food safety, sanitation, and kitchen operations.
Experience supporting banquets, tournaments, catering, special events, and high-volume food production.
Ability to interpret financial and operational information and translate results into practical action plans.
Strong leadership, communication, organizational, and problem-solving skills.
Ability to influence and establish accountability across multiple locations without relying solely on direct reporting relationships.
Ability to balance company standards with the individual operational needs of different properties and markets.
Ability and willingness to travel regularly throughout the assigned region, including overnight travel as business needs require.
Food Handler or applicable food safety certification required.
Ability to work effectively during high-volume operations, events, and time-sensitive business situations.
Ability to lift and carry up to 50 pounds.

Nice To Haves

Demonstrated experience overseeing or supporting multiple food and beverage operations.
Experience in golf, private clubs, resorts, hospitality, restaurants, hotels, catering, or other high-volume food and beverage environments.
Culinary degree, diploma, or equivalent professional culinary training.

Responsibilities

Provide culinary leadership and operational support across an assigned portfolio of American Golf properties.
Coach, develop, and support Executive Chefs and culinary leaders, setting expectations for performance, accountability, and execution.
Evaluate kitchen operations and identify opportunities to improve food quality, consistency, productivity, organization, and overall performance.
Partner with property leadership to improve food cost, culinary labor, purchasing, inventory, waste, and other controllable expenses.
Review financial and operational results across assigned properties and develop action plans for locations performing outside established expectations.
Establish and reinforce culinary standards while accounting for the business needs, membership, events, and markets of individual properties.
Support menu development, pricing, recipe standards, portioning, product selection, and production processes to improve quality and financial performance.
Partner with Executive Chefs on staffing strategies, organizational structure, scheduling, training, and leadership development.
Identify culinary talent and support succession planning and development of future Executive Chefs and kitchen leaders.
Provide hands-on operational support to properties experiencing leadership vacancies, performance challenges, significant events, or other critical business needs.
Support recruitment, selection, onboarding, and development of Executive Chefs and other key culinary leadership positions.
Partner with operations and property leadership on tournaments, banquets, member events, catering, and other high-volume or complex culinary operations.
Evaluate vendor, purchasing, and product opportunities while maintaining appropriate quality and operational standards.
Establish and reinforce inventory, receiving, storage, production, sanitation, and food safety practices.
Ensure culinary operations comply with applicable health, sanitation, workplace safety, and regulatory requirements.
Monitor guest and member feedback, operating trends, and property performance to identify opportunities for improvement.
Facilitate culinary training, knowledge sharing, and implementation of operational best practices across assigned properties.
Support culinary initiatives, property transitions, openings, renovations, menu changes, and other regional or company projects as needed.
Maintain regular communication with regional and property leadership regarding performance, risks, staffing needs, and operational priorities.
Travel regularly throughout the assigned region based on business needs.
Perform additional duties as assigned.