Culinary Manager

About the role

Topgolf is a sports entertainment company that brings together golf, food and beverage, events, and entertainment into one high-energy, high-volume experience. We are seeking a Culinary Manager who can lead our kitchens to deliver exceptional culinary experiences.

Responsibilities

• Lead Kitchen Operations
• Supervise the kitchen team in delivering best-in-class culinary experiences every shift
• Coach and develop Team members and drive engagement across the kitchen
• Delegate tasks effectively and follow up to ensure completion and quality
• Manage day-to-day line operations or events execution as assigned
• Maintain Culinary Standards
• Select and develop recipes to corporate approval and standardize production for consistent quality
• Establish and maintain presentation techniques and quality standards
• Plan and cost menus for special events and chef-choice occasions
• Ensure proper equipment operation, maintenance, and cleanliness
• Oversee safety and sanitation in the kitchen in compliance with all regulations
• Contribute to Team Culture
• Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring
• Support the Executive Culinary Manager in building a high-performance kitchen team
• Participate in team development and model the standards expected of all kitchen team members

Qualifications

• Minimum 3 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

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.