Executive Chef at American Golf

Albuquerque, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

75000.0

Posted On

01 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Cost control, Team development, Inventory management, Food safety, Sanitation compliance, Vendor relations, Budget management, Staff training, High-volume kitchen operations, Culinary techniques, Communication, Organizational skills

Industry

Spectator Sports

Description

ABOUT AMERICAN GOLF 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 is responsible for the overall leadership and performance of kitchen operations, ensuring high-quality food execution, efficient processes, and strong team development. This role drives culinary standards, manages cost controls, and partners with front-of-house leadership to deliver a seamless guest experience. Responsibilities * Lead all kitchen operations, ensuring consistency, quality, and timely execution of all menu items * Develop and maintain menus aligned with brand standards, seasonality, and cost targets * Manage food, labor, and operating costs to meet financial goals * Hire, train, and develop kitchen staff, building a strong and accountable team * Oversee inventory, ordering, and vendor relationships to ensure product quality and availability * Enforce all safety, sanitation, and health regulations in compliance with local and federal standards * Collaborate with front-of-house leadership to ensure smooth service and communication * Monitor guest feedback and adjust operations to improve performance and satisfaction * Stay current on culinary trends and introduce new ideas that enhance the guest experience * Perform additional duties as assigned Qualifications * Proven experience as an Executive Chef or senior kitchen leader in a high-volume environment * Strong knowledge of culinary techniques, food safety, and kitchen operations * Demonstrated ability to lead, develop, and retain high-performing teams * Experience managing budgets, food costs, and labor controls * Effective communication and organizational skills * Ability to work in a fast-paced, team-oriented environment * Food Handler Certification required * Culinary school degree/diploma preferred Working Conditions * Schedule varies based on business needs, including evenings, weekends, and holidays * Requires extended periods of standing, walking, and active movement in a kitchen environment * Frequent use of hands and repetitive motions, including lifting, bending, and reaching * Ability to lift and carry up to 50 pounds * Exposure to heat, noise, and kitchen equipment typical of a food service environment * Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.

Responsibilities

The Executive Chef leads all kitchen operations, ensuring high-quality food execution and consistent menu standards. They are responsible for managing financial performance, including food and labor costs, while developing and mentoring the kitchen team.