Culinary Supervisor

Kitchen Team Leader

Lead the Kitchen Team: Supervise the culinary team during service to ensure food quality, speed, and presentation meet Topgolf standards. Coach and develop team members in real time, from technique and plating to attitude and accountability. Delegate tasks clearly and ensure the team is set up to execute efficiently every shift. Drive team member engagement and build a kitchen culture people actually want to show up to. Own Quality and Execution: Execute prep and pull lists consistently to ensure the kitchen is ready before service begins. Monitor and coach presentation technique and hold the line on food quality standards at every station. Ensure consistent food quality across every dish that leaves the kitchen. Participate in food ordering and assist with weekly inventories to keep costs and supply levels in check. Keep the Kitchen Safe and Compliant: Always oversee safety and sanitation practices across the kitchen. Ensure proper equipment operation, cleanliness, and maintenance throughout the shift. Uphold all food handling, storage, and safety standards in compliance with local regulations. Demonstrate Topgolf's Core Values in every interaction: Fun, One Team, Excellence, Courage, and Caring.

Why You'll Love It Here: You'll lead a team in one of the highest-energy culinary environments in entertainment. You'll have real ownership over kitchen performance and the guest experience it creates. You'll grow as a leader with support from an experienced culinary team above you. You'll work in a place where great food and a great time go hand in hand.

Core Competencies for Success: Being Resilient: You stay composed, keep the kitchen moving, and lift the team even when service gets intense. Remains calm and professional during peak service, high-volume events, and unexpected challenges. Recovers quickly when things go sideways and helps the team do the same. Manages the heat, literally and figuratively, without letting pressure affect the team's performance or morale. Leads by example during the hardest parts of the shift so the team knows what steady looks like. Communicates Effectively: You give clear direction, coach in the moment, and keep the kitchen operating as one team. Delegates tasks clearly and confirms understanding so nothing gets missed during service. Coaches team members directly and constructively in real time without disrupting the flow of the kitchen. Communicates food quality issues, equipment concerns, and staffing needs to the Chef team promptly. Listening to team feedback and creates a kitchen environment where people feel heard and supported. Customer Focus: You know that every plate is part of the guest experience, and you hold the standard accordingly. Holds the team accountable for food quality, presentation, and consistency on every dish. Anticipates service demands and preps the kitchen to deliver before issues arise. Treats the guest experience as the reason the kitchen exists and communicates that standard to the team. Looking for ways to continuously improve food quality, speed, and consistency. Drives Results: You push the team to hit their best every shift and build a kitchen that performs under pressure. Sets high standards for food quality, cleanliness, and execution and holds the team to them. Drives prep completion, station readiness, and service execution with a sense of ownership and urgency. Identifies performance gaps on the line and addresses them directly and quickly. Takes pride in a kitchen that runs well, looks clean, and puts out great food consistently.

Qualifications: 3 years of culinary experience in a high-volume kitchen environment. Proven ability to lead and develop a culinary team. High school diploma or equivalent. Must be 18 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.