Regional Executive Chef

The Regional Executive Chef provides culinary and operational leadership across an assigned portfolio of American Golf properties. This role is responsible for 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 based on the individual needs of each property.

• Provide culinary leadership and operational support across an assigned portfolio of American Golf properties
• Coach, develop, and support Executive Chefs and culinary leaders, establishing clear 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 recognizing the individual business needs, membership, events, and market of each property
• 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 the 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 appropriate 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

• Minimum 7 years of progressive culinary leadership experience, including significant experience as an Executive Chef or comparable senior culinary leader
• Demonstrated experience overseeing or supporting multiple food and beverage operations strongly preferred
• Experience in golf, private clubs, resorts, hospitality, restaurants, hotels, catering, or other high-volume food and beverage environments preferred
• 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
• Culinary degree, diploma, or equivalent professional culinary training preferred

• This is a field-based regional position requiring regular travel between assigned properties
• Schedule varies based on business needs and may include early mornings, evenings, weekends, holidays, and overnight travel
• Requires extended periods of standing, walking, and active movement within kitchen and hospitality environments
• Frequent lifting, bending, reaching, pushing, pulling, and repetitive movement
• Ability to lift and carry up to 50 pounds
• Exposure to heat, cold, noise, steam, food products, cleaning products, and commercial kitchen equipment
• Ability to work effectively during high-volume operations, events, and time-sensitive business situations
• Reasonable accommodations will be made to enable individuals with disabilities to perform essential functions