Executive Chef - Puttery

ABOUT DRIVE SHACK INC

Drive Shack Inc. is a leading owner and operator of golf-related leisure and entertainment businesses focused on bringing people together through competitive socializing. Today, our portfolio consists of American Golf, Drive Shack and Puttery.

ABOUT PUTTERY

Puttery is a modern spin on putting, re-defining the game with unique twists at every hole. Bold and full of possibilities, guests can enjoy a high-energy atmosphere, combining competitive socializing and innovative auto-scoring technology within an immersive experience as they move from one course to the next. With plentiful curated culinary offerings and inventive craft cocktails, all centered around a lively bar area with great music, guests can nosh the night away before, during and after their tee time. To learn more or plan your visit, please visit puttery.com.

Location: Chicago, IL 60607 (This is a 100% onsite position)

932 W Randolph St, 932 W Randolph St, Chicago, IL 60607

Position Type: Salary + Bonus

# of Openings: 1

Hours of Operation: Monday - Thursday 2 PM - 10 PM. Friday - Saturday 12 PM- 1 AM. Sunday - 6:30 PM - 10 PM. 

(Manager shifts vary by Banquet and operational need)

Compensation: $80,000 - $90,000 + Bonus (Based on Experience)

Title: Executive Chef

Job Purpose

Under the direction of the General Manager, the Executive Chef will oversee all kitchen operations, including staffing, training, inventory management, ordering, and customer service. This role is a senior position within the Puttery management team, requiring strong leadership skills and effective communication to foster professional relationships throughout the venue.

The Executive Chef should possess extensive culinary knowledge, stay updated on industry trends, and be adept in local culinary styles. This expertise will be vital in enhancing kitchen staff performance, developing Puttery recipes, and delivering outstanding guest service while promoting the company’s culture.

This position requires a hands-on approach, with the Executive Chef present in the kitchen during operating hours to ensure exceptional service and collaboration with all staff.

Responsibilites

• Oversee daily culinary operations, ensuring efficiency and high standards.
• Provide leadership and mentorship to kitchen staff and other team members.
• Plan and direct food preparation and culinary activities.
• Estimate food requirements and manage food and labor costs within budget.
• Supervise and coordinate culinary team activities.
• Foster and uphold the company culture.
• Recruit, hire, and manage the culinary team.
• Address and resolve staff and kitchen-related issues and complaints.
• Ensure all culinary products meet high standards and comply with food safety regulations.
• Perform administrative duties, including time management, payroll, and inventory oversight.
• Promote training and growth initiatives for the team.
• Develop and maintain positive working relationships with vendors, other departments, staff, and senior management.
• Create an inclusive environment that respects all team members.
• Oversee all culinary staff, including Sous Chefs, cooks, and dishwashers.
• Perform additional duties as assigned by the General Manager, including involvement in major company initiatives.

Qualifications and Skills

• Ability to work flexible hours, including extended shifts and busy periods based on operational needs.
• Proficient in operating a personal computer and using relevant applications.
• Self-motivated with minimal supervision.
• Experienced in managing inventory and ordering supplies based on needs.
• Excellent verbal and written communication skills.
• Strong project management abilities, with effective delegation skills.
• Knowledge of nutrition, sanitation regulations, and safety standards.
• Outstanding interpersonal and customer service skills.
• Exceptional organizational skills and attention to detail.
• Strong time management and analytical problem-solving skills.
• Proficient in Microsoft Office Suite or similar software.
• 3-5 years of management experience in a complex leisure or entertainment environment.
• Prior experience as an Executive Chef, Head Chef, or Sous Chef in a high-volume restaurant, hotel, or leisure facility ($8M+ annual revenue).
• Proven success in managing food costs and labor effectively.
• Ability to communicate across all levels of the organization.

Education

• 4-Year Bachelor's degree in Culinary Science, or relevant field preferred

Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.