Culinary Manager

Culinary Manager

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 and beverages, events, and entertainment into one experience that keeps guests coming back.

We are looking for a Culinary Manager who leads from the front. Someone who understands food cost and portion control, coaches their team through the work, and takes genuine ownership of the kitchen's performance. Consistency is not lucky. It is what happens when a leader pays attention.

If you run a tight, proud kitchen, this is where those matter.

What You Will Do

• 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 product 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

Let us be real this is not your typical desk job! Here is what you will need 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 role operates in 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 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. View team member benefits here.