Culinary Manager

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

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.

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

• 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.