Culinary Manager

ABOUT TOPGOLF Topgolf is a sports entertainment company that has changed how millions of people experience golf and where you can build a serious career. Our venues are high-energy, high-volume environments where performance matters and results are visible. Every day, we bring together golf, food andbeverage, events, and entertainment into one experience that keeps guests coming back. WHAT WE’RE SEEKING Do you hold the line on quality even whenit’sbusy? Can you lead a kitchen team through a high-volume service and still have the team better when the shift ends than when it started? We’relooking for a Culinary Manager who leads from the front. Someone who understands food cost andportioncontrol, coaches their team through the work, and takes genuine ownership of the kitchen’s performance. Consistencyisn’tluck.It’swhat happens when a leader pays attention. If you run a tight, proud kitchen, this is wherethat matters. THE ROLE The Culinary Manager supports the Executive Culinary Manager in leading all kitchen operations, ensuring best-in-class culinary experiences for every guest. This role requires both culinaryexpertiseand the ability to lead, coach, and develop the kitchen team. The Culinary Manager maybe responsible forday-to-day line operations oreventsexecution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation standards, andmaintainthe quality and consistency Topgolf guests expect. As a leader of a high-energy, guest-facing venue, this rolerequires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods,special events, and high-volume seasons. WHAT YOU WILL DO Lead Kitchen Operations Supervise the kitchen team in delivering best-in-class culinary experiences every shift Coach and developTeammembersand drive engagement across the kitchen Delegate tasks effectively and follow up to ensure completion and quality Manage day-to-day line operations or events execution as assigned Maintain Culinary Standards Select and develop recipes to corporate approval and standardize production for consistent quality Establishand maintain presentation techniques and quality standards Plan and cost menus forspecial eventsand chef-choice occasions Ensure proper equipment operation, maintenance, and cleanliness Manage Costs and Inventory Monitor inventory levels and purchase product within budgetary guidelines Maintainfood and labor costs according to budget, with a solid understanding of COGS Oversee safety and sanitation in the kitchen in compliance with all regulations Contribute to Team Culture Demonstrate Topgolf’s core values: Fun, One Team, Excellence, Courage, and Caring Support the Executive Culinary Manager in building a high-performance kitchen team Participatein team development and model the standards expected of all kitchenteammembers CORE COMPETENCIES FOR SUCCESS DrivesResults |Consistentlyachieving results, even under tough circumstances. Demonstratesa strong drive to achieve consistent culinary quality and operational results Drives tasks to successful completion each shift — no corners cut Shows determination in the face of high volume, obstacles, or short-staffed situations Setshigh standardsfor own performance and inspires the same in the team CustomerFocus |Buildingstrong customer relationships and delivering customer-centric solutions_._ Ensures every dish that leaves the kitchen meets or exceeds guest expectations Uses guest and internal feedback to continuously improve food quality and presentation Independentlyanticipatesand adjusts to evolving event and service needs Follows up on any culinary feedback to ensure issues are fully resolved Decision Quality | Making good andtimelydecisions that keep the organization moving forward. Demonstratesgood judgment in routine kitchen decisions — prep, production, quality, and staffing Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps Considers various inputs and trade-offs to arrive at effective decisions during high-volume service Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager CommunicatesEffectively | Developingand delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences. Communicates clearly and professionally with kitchenteam membersand venue leadership Shares information and production updates with the teamin a timely manner Listens attentively to the Executive Culinary Manager’s direction and translates it into action Documents kitchen operations, production notes, and inventory clearly and accurately QUALIFICATIONS Minimum 3 years of culinary management experience in a high-volume environment Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred Must be 21 years of age or older as required by state or local law PHYSICAL REQUIREMENTS Let’sbe real — thisisn’tyour typical desk job!Here’swhatyou’llneed to do to thrive in this role: Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this roleoperatesin a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds withassistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, andoperatingkitchen equipment throughout the shift Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate tohigh levelsof background noise Ability to work in a fast-paced, high-volume environment whilemaintainingfocus, food safety standards, and quality under pressure Sounds like afit?Wecan’twait to meet you! BENEFITS Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform – and that’s just for starters for those who qualify. View team member benefits here. ADA The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. EEO Statement Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to 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. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. #J-18808-Ljbffr