Executive Kitchen 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 and beverages , events, and entertainment into one experience that keeps guests coming back. WHAT WE'RE SEEKING What do you think about food from the guest's first impression of the last bite? Are you as comfortable talking about food cost and labor efficiency as you are developing menus that excite people? Can you build a kitchen culture that performs under pressure and takes pride in what they put out? We are looking for an Executive Culinary Manager who leads a culinary operation with both creativity and business discipline. Someone who develops their team drives quality and consistency at scale and brings an operator's mindset to every decision. The food here matters. It is part of the experience, not an afterthought. If you want to lead a culinary program people talk about, bring your standards here. THE ROLE The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best-in-class dining experiences. This role requires two critical skill sets: deep culinary expertise and strong people leadership. The Executive Culinary Manager supervises, trains, coaches, and develops the kitchen team, while also managing the full scope of culinary operations; scheduling , inventory, ordering, food and labor cost management, safety and sanitation, vendor relationships, and menu development. As a leader of a high-energy, guest-facing venue, this role requires 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 the Kitchen Team Supervise the culinary team in delivering best-in-class dining experiences across all occasions Coach, develop, and drive engagement with kitchen Team members daily Delegate effectively and hold team members accountable for standards and execution Build a kitchen culture rooted in excellence, care, and continuous improvement Manage Culinary Operations Monitor inventory, order product, and maintain strong vendor relationships Maintain food and labor costs according to budget, with a full understanding of COGS Ensure proper equipment operation, maintenance, and kitchen safety Oversee all safety and sanitation standards and ensure full regulatory compliance Drive Culinary Excellence Select, develop, and standardize recipes to corporate approval to ensure consistent quality Establish and maintain presentation techniques and quality standards Plan and cost menus for special events and chef-choice occasions Utilize culinary innovation to elevate the guest experience Partner Across the Business Communicate and effectively partner with venue leadership, Home Office, and vendors Develop and implement action plans in response to performance opportunities Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage , and Caring CORE COMP E TENCIES FOR SUCCESS Drives Results | Consistently achieving results, even under tough circumstances. Pushes the kitchen team to achieve and maintain the highest culinary standards Drivers a record of accomplishment of success through consistent food quality, cost management, and team performance Fosters a sense of urgency and accountability for hitting food cost, labor, and service targets Leads the team to persist and maintain performance standards even during peak volume Builds Effective Teams | Building strong-identity teams that apply their diverse skills and perspectives to achieve common goals. Develops and retains a high-performing kitchen team through coaching and mentorship Ensures the team has the right skills and leverages individual culinary strengths Communicates clear goals, roles, and production standards to all kitchen Team members Creates a team culture of pride, craftsmanship, and continuous improvement Plans and Aligns | Planning and prioritizing work to meet commitments aligned with organizational goals. Addresses risks and contingencies as part of the culinary planning and prep process Finds the right balance between production planning and adjusting to event or volume changes Ensures the kitchen's plans and priorities are coordinated with the broader venue Operations team Plans to make sure critical ingredients, staffing, and resources are lined up for service and events Ensures Accountability | Holding self and others accountable to meet commitments. Monitors food cost, labor cost, and waste metrics and adjusts operations accordingly Holds self and team accountable for safety, sanitation, and compliance standards Accepts responsibility for kitc #J-18808-Ljbffr