Culinary Manager

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

• 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

Sounds like a fit? We can't wait to meet you!

Benefits

Free Play & 1/2 price food! Health, dental, vision, 401(k) playmaker match, free mental well-being platform – and that's just for starters for those who qualify. View playmaker benefits here.