Kitchen Manager - FT

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 Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring consistent food quality, food safety compliance, cost control, and team development. This role partners closely with venue leadership to deliver high-quality dining experiences while maintaining operational efficiency, cleanliness, and profitability.

Responsibilities

• Oversee daily kitchen operations including food preparation, execution, and plating standards
• Supervise, train, schedule, and coach kitchen staff to maintain performance and morale
• Ensure compliance with all food safety, sanitation, and health department regulations
• Monitor food quality, portioning, and presentation to meet brand standards
• Manage inventory, ordering, and receiving to control food and labor costs
• Develop prep systems and production schedules to support service flow
• Maintain kitchen cleanliness, organization, and equipment readiness
• Partner with venue leadership on menu execution, specials, and operational planning
• Address guest concerns related to food quality promptly and professionally
• Conduct line checks and quality audits throughout service
• Support hiring and onboarding of BOH team members
• Enforce safety protocols and proper use of kitchen equipment
• Assist with budgeting, forecasting, and cost analysis
• Lead by example during peak service periods
  
  
  

Qualifications

• Minimum 2–4 years of kitchen leadership or supervisory experience in a high-volume food service environment
• Strong knowledge of food safety standards, sanitation procedures, and kitchen operations
• Experience with inventory management, ordering systems, and cost control
• Ability to train, coach, and motivate culinary teams
• Strong organizational and communication skills
• Comfortable working nights, weekends, and holidays
• Ability to stand for long periods and lift up to 50 pounds
• Culinary degree or ServSafe certification preferred (or ability to obtain upon hire)
  
  
  

Working Conditions

• Fast-paced kitchen environment with exposure to heat, noise, sharp tools, and commercial equipment
• Standing and walking for extended periods
• Lifting and carrying supplies up to 50 pounds
• Schedule includes evenings, weekends, and holidays
• High-pressure service periods requiring hands-on leadership
  
  
  

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.