Job Details

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Overview

The Executive Chef is responsible for leading all culinary operations across premium hospitality and concessions at LIV Golf events.

This is a hands-on leadership role where you lead from the front, driving culinary execution, quality, and team performance in a fast-paced live event environment where speed, consistency, and guest experience are critical. You get to set the tone in the kitchen, bringing energy, focus, and high standards to every service while ensuring teams are aligned, prepared, and executing at a high level.

You will oversee menu development, staffing strategy, cost management, and on-site execution, giving you the opportunity to shape a seamless and elevated culinary experience across all service areas, from high-volume concessions to premium hospitality, where both scale and quality matter.

This role pays an annual salary of $110,000-$120,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 17, 2026.

Responsibilities

Culinary Leadership & Execution:

• Lead all culinary operations during event build, execution, and breakdown.
• Execute high-volume service while maintaining premium quality and presentation standards.
• Develop menus, recipes, and build sheets, including allergen documentation.
• Ensure consistency across all culinary offerings, from concessions to premium hospitality
  Design and oversee food presentation and display standards.
• Work collaboratively with LIV Golf leadership team (GM/PM) to ensure high level execution of events.

• Partner closely with OVG & Spectrum leadership teams, and business based front-of-house leadership to ensure aligned execution.
• Manage food cost (COGS), labor targets, and event-level financial performance.
• Build staffing matrices by location, service style, and event day.
• Support event proformas, scheduling, and operational planning.
• Maintain purchasing, receiving, and inventory controls.
• Ensure proper food storage, safety, and sanitation standards.

• Recruit, train, and develop a team of part-time culinary staff across multiple outlets.
• Oversee culinary operations serving 40K guests per event.
• Foster a culture of accountability, organization, and hospitality.
• Provide clear direction during high-pressure service periods.
• Address performance issues and support ongoing team development.
• Partner with operations and front-of-house teams to deliver a cohesive guest experience.

• Partner closely with operations and front-of-house service teams to ensure seamless execution, aligned standards, and cohesive guest experience across all event areas.
• Implement and enforce service and culinary execution standards.
• Ensure every guest interaction reflects a premium, best-in-class experience.

• Helps set the tone for the event, where great food and strong partnership drive an unforgettable guest experience.
• Seamless execution of culinary operations across multiple event locations
• Maintain consistent food quality and presentation across all service tiers-from high volume concessions to premium/VIP experiences and large-scale event activations.
  Meeting or exceeding food cost and labor targets.
• Building strong, reliable culinary teams at each event.
• Positive guest and client feedback.

• 5-7+ years of experience in premium hospitality, large-scale events, or high-end culinary operations.
• Proven ability to lead culinary teams in fast-paced, high-volume environments where quality and consistency are non-negotiable.
• Strong financial acumen, with experience managing food cost, labor, and overall kitchen performance.
• Experience working in event-based operations, including staffing models, logistics, and large-scale execution.
• A true passion for food, with a focus on quality, presentation, and creating memorable culinary moments.
• Hands-on leader who is present in the kitchen, leading from the line and setting the tone for the team.
• Comfortable working outdoors and in varying weather conditions.
• Flexible and ready to work extended, event-driven schedules, including travel.

• Current Food Safety certification (ServSafe or equivalent).
• Alcohol service certification (as required by jurisdiction).

• Event-based travel required (estimated 10 events per year).
• Typical event schedule includes multi-day build, execution, and breakdown.
• Travel, lodging, and per diem provided during events.
• Flexibility to work nights, weekends, and holidays based on event schedule.