Culinary Manager

Position Annual Base Salary $57,344-$70,000 based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package. Responsibilities Lead Kitchen Operations: Supervise the kitchen team in delivering best‑in‑class culinary experiences every shift. Coach and develop team members and 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. Establish and maintain presentation techniques and quality standards. Plan and cost menus for special events and chef‑choice occasions. Ensure proper equipment operation, maintenance, and cleanliness. Manage Costs and Inventory: Monitor inventory levels and purchase products within budgetary guidelines. Maintain food 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. Participate in team development and model the standards expected of all kitchen team members. Core Competencies for Success Drives Results: Consistently achieving results, even under tough circumstances. Demonstrates a 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. Sets high standards for own performance and inspires the same in the team. Customer Focus: Building strong 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. Independently anticipates and adjusts to evolving event and service needs. Follows up on any culinary feedback to ensure issues are fully resolved. Decision Quality: Making good and timely decisions that keep the organization moving forward. Demonstrates good 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. Communicates Effectively: Developing and delivering multi‑mode communications that convey a clear understanding of the unique needs of different audiences. Communicates clearly and professionally with kitchen team members and venue leadership. Shares information and production updates with the team in 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 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. Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance, 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, and operating kitchen equipment throughout the shift. Ability to communicate clearly and effectively in a high‑energy venue environment that may include moderate to high levels of background noise. Ability to work in a fast‑paced, high‑volume environment while maintaining focus, food safety standards, and quality under pressure. 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. 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. #J-18808-Ljbffr