Executive Culinary Manager

About the role

Topgolf is a sports entertainment company that combines golf, food, beverage, events, and entertainment into one high-energy, high-volume experience. The Executive Culinary Manager leads all culinary operations, ensuring guests receive exceptional, consistent, best-in-class dining experiences.

Responsibilities

• 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 inventory, order product, and maintain strong vendor relationships
• Maintain food and labor costs according to budget, with a full understanding of COGS
• 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
• Follow Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

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

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.

Pay

$64,500.00 - $76,300.00 - $88,100.00 USD Annual

Schedule

The role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons.