Executive Culinary Manager

Kitchen Team Leader 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 Drives a track record 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 ahead 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 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 Let's be real; this isn't your typical desk job! Here's what you'll 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 Sounds like a fit? We can't wait to meet you! 64,500.00 - 76,300.00 - 88,100.00 USD Annual 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. #J-18808-Ljbffr Topgolf