Executive Chef

Role summary

Executive Chef is a full-time role at Puttery in Minneapolis, Minnesota, United States (on-site). Posted 2026-10-06. Salary: USD 70,000–80,000 per year. Experience level: 2-5.

Job title

Executive Chef

Company

Puttery

Location

Minneapolis, Minnesota, United States

Work arrangement

on-site

Employment type

full-time

Category

Hospitality

Salary

USD 70,000–80,000 per year

Experience level

2-5

Date posted

2026-10-06

Job description

About Puttery

Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that’s equal parts competitive and social.

We’re redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate.

Job Purpose

Under the direction of the General Manager, the Executive Chef is responsible for all business operations of the kitchen, including staffing, training, inventory, ordering, and customer service. This position is considered a senior member of Puttery management team. This includes providing leadership to the kitchen staff, and the ability to effectively communicate with others while supporting professional relationships throughout the venue.

This position is expected to possess and maintain culinary knowledge, trends, and local styles. This knowledge should be instrumental in elevating the kitchen staff’s performance, helping create Puttery recipes and execute superb Guest Service while driving and maintaining the company’s culture.

In addition, the Executive Chef is expected to be present in the kitchen during operating hours. While in the kitchen, the Executive Chef represents every aspect of the venue and should work with all other staff to ensure guests receive exceptional service throughout the venue.

Responsibilities

Oversee daily culinary operations

Provide leadership and mentorship to kitchen staff and other Puttery Team Members

Plan and direct food preparation and culinary activities

Estimate food requirements and food/labor costs and manage within approved budgets

Supervise culinary team activities

Drive and maintain company culture

Recruit, hire and manage culinary team

Resolve issues and complaints related to staff and the kitchen

Ensure all culinary products served meet or exceed our high standards and all regulatory food safety guidelines

Perform administrative duties, including team time management, payroll, and inventory

Promote company-sponsored training and growth initiatives

Develop and maintain good working relationships with a variety of people, including vendors, other departments, staff, and senior management

Create and maintain a climate of understanding and respect for all Team Members

Oversee all culinary staff, including the Sous Chef, cooks, and dishwashers

Perform other duties as assigned and requested by the General Manager

Additional projects may be assigned to this position to assist the company leadership on major initiatives, as deemed necessary

Qualifications

Work extended hours as required and/or during busy periods based on business needs

Operate a personal computer and use required applications

Work with minimal supervision

Manage inventory and orders of equipment or ingredients according to identified shortages

Possess excellent verbal and written communication skills

Effectively manage projects, schedules, and delegate responsibilities to capable staff

Follow and secure nutrition and sanitation regulations and safety standards

Excellent interpersonal and customer service skills

Excellent organizational skills and attention to detail

Excellent time management skills

Strong analytical and problem-solving skills

Proficient in Microsoft Office Suite or similar software

3-5 years’ management experience in a complex leisure entertainment concept

Prior experience as an Executive Chef, Head Chef, or Sous Chef in a high volume ($8M+ annual) restaurant, hotel, or leisure entertainment facility

Proven track record of managing food costs and labor successfully

Outstanding verbal and written skills, and experience working with staff on all levels

Prior experience managing major projects and supervising day-to-day activities of workers

Ability to communicate effectively and efficiently across levels within the organization

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

Working Conditions

Fast-paced, high-energy kitchen and venue environment that requires active leadership and multitasking

Extended periods of standing and walking during service hours, including movement between kitchen and event areas

Exposure to heat, steam, and humidity from kitchen equipment, as well as varying temperatures in storage and delivery areas

Requires frequent lifting, carrying, and movement of food products or kitchen supplies up to 50 pounds without assistance

Involves regular communication with team members, vendors, and guests in a dynamic, and sometimes loud, environment

Evening, weekend, and holiday shifts required to support venue operations and events

Occasional travel may be required for company meetings, training, or support of other venues

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.