Culinary Manager

Topgolf is a sports entertainment company that transforms how millions experience golf. Our venues blend golf, food, beverages, events, and entertainment into a high-energy, high-volume environment where performance and results matter.

About the role

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. The Culinary Manager may oversee day-to-day line operations or events execution, supervise staff, manage inventory, enforce safety and sanitation standards, and maintain the quality and consistency Topgolf guests expect. This is a guest-facing leadership role in a high-energy venue, requiring a flexible schedule including evenings, weekends, holidays, and extended hours during peak periods and special events.

Responsibilities

• 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.
• 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.
• 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.
• 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.

Core Competencies

• Drives Results: Consistently achieves results, even under tough circumstances. Demonstrates a strong drive to achieve consistent culinary quality and operational results. Completes tasks successfully each shift without cutting corners. Shows determination in high-volume, obstacle-filled, or short-staffed situations. Sets high standards for own performance and inspires the same in the team.
• Customer Focus: Builds strong customer relationships and delivers customer-centric solutions. Ensures every dish meets or exceeds guest expectations. Uses guest and internal feedback to continuously improve food quality and presentation. Anticipates and adjusts to evolving event and service needs. Follows up on culinary feedback to ensure issues are fully resolved.
• Decision Quality: Makes good and timely decisions that keep the organization moving forward. Demonstrates good judgment in routine kitchen decisions (prep, production, quality, staffing). Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps. Considers various inputs and trade-offs to arrive at effective decisions during high-volume service. Uses good judgment about when to act independently and when to escalate to the Executive Culinary Manager.
• Communicates Effectively: Develops and delivers multi-mode communications that convey a clear understanding of different audiences. Communicates clearly and professionally with kitchen team members and venue leadership. Shares information and production updates with the team in a timely manner. Listens attentively to the Executive Culinary Manager's direction and translates it into action. Documents kitchen operations, production notes, and inventory clearly and accurately.

Requirements

• 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, 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.
• 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 with 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 and half-price food.
• Health, dental, and vision insurance.
• 401(k) with team member match.
• Free mental well-being platform.