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 and beverage, events, and entertainment into one experience that keeps guests coming back. Role Summary Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best‑in‑class dining experiences. The position requires deep culinary expertise and strong people leadership. Responsibilities 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 Competencies for Success Drives Results Consistently achieving results, even under tough circumstances. Pushes the kitchen team to achieve and maintain the highest culinary standards. 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 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. Ensures Accountability 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 kitchen performance and acts decisively to drive improvement. Follows through on commitments to leadership, vendors, and the broader venue team. Qualifications Minimum 8 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 Remain on feet and in motion for extended periods, including standing, walking, and navigating a fast‑paced kitchen environment. Lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance. Navigate stairs, ramps, and multi‑level areas when transporting food, coordinating events, or overseeing service delivery. Work in varying temperature environments, including hot kitchen conditions, walk‑in coolers, and freezers. Perform repetitive hand and wrist motions such as cutting, stirring, lifting, and operating kitchen equipment throughout the shift. Communicate clearly and effectively in a high‑energy venue environment that may include moderate to high levels of background noise. Work in a fast‑paced, high‑volume environment while maintaining food safety standards and quality under pressure. Benefits Annual salary ranges: $51,700.00 - $57,400.00 - $63,100.00 USD. Free Play & ½ price food. Health, dental, vision coverage. 401(k) team member match. Free mental well‑being platform. Employment Equity 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