Culinary Manager

About the Role

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.

We're looking for a Culinary Manager who leads from the front. Someone who understands food cost and portion control, coaches their team through the work, and takes genuine ownership of the kitchen's performance.

Responsibilities

The Culinary Manager supports the Executive Culinary Manager in leading all kitchen operations, ensuring best-in-class culinary experiences for every guest. This role requires both culinary expertise and the ability to lead, coach, and develop the kitchen team.

• 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
• Manage Costs and Inventory: Monitor inventory levels and purchase product within budgetary guidelines
• Maintain food and labor costs according to budget, with a solid understanding of COGS
• 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

This role requires the 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. You must be able to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance.

Core Competencies for Success

• Drives Results: Consistently achieving results, even under tough circumstances
• Customer Focus: Building strong customer relationships and delivering customer-centric solutions
• Decision Quality: Making good and timely decisions that keep the organization moving forward
• Communicates Effectively: Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences

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.