Culinary Manager

What We’re Seeking

Do you think about food from the guest's first impression to 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're looking for an Executive Culinary Manager who leads a culinary operation with both creativity and business discipline.

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.

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
• Maintain strong vendor relationships
• Maintain food and labor costs according to budget
• 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

CORE COMPETENCIES FOR SUCCESS

• Drives Results
• 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
• Builds Effective Teams
• Builds 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
• Holds Self and Others Accountable
• 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
• Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance
• 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

Pay

$51,700.00 - $57,400.00 - $63,100.00 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.

ADA

Topgolf is committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics.

EEO Statement

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.