Culinary Supervisor

What You Will Do

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
Hold the team accountable for food quality, presentation, and consistency on every dish
Anticipate service demands and preps the kitchen to deliver before issues arise
Treat the guest experience as the reason the kitchen exists and communicate that standard to the team

Looking for ways to continuously improve food quality, speed, and consistency
Push the team to hit their best every shift and build a kitchen that performs under pressure
Set high standards for food quality, cleanliness, and execution and hold the team to them
Drive prep completion, station readiness, and service execution with a sense of ownership and urgency
Identify performance gaps on the line and address them directly and quickly
Takes pride in a kitchen that runs well, looks clean, and puts out great food consistently

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
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
Listens 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

Driving 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
• 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