Executive Culinary Manager

Topgolf is a sports entertainment company that transforms how millions experience golf. Our high-energy, high-volume venues blend golf, food and beverage, events, and entertainment into a single guest experience.

About the role

The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best-in-class dining experiences. This role requires deep culinary expertise and strong people leadership, balancing creativity with business discipline to drive quality and consistency at scale.

As a leader in a high-energy, guest-facing venue, this 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.

Responsibilities

• 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.
• Monitor 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.
• 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.
• Communicate and effectively partner with venue leadership, Home Office, and vendors.
• Develop and implement action plans in response to performance opportunities.
• Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring.

Core Competencies

• Drives Results: Consistently achieves results under tough circumstances; pushes the kitchen team to maintain the highest culinary standards through food quality, cost management, and team performance.
• Builds Effective Teams: Develops and retains a high-performing kitchen team through coaching and mentorship; ensures the team has the right skills and leverages individual strengths.
• Plans and Aligns: Balances production planning with adjustments for event or volume changes; coordinates kitchen priorities with broader venue operations.
• Ensures Accountability: Monitors food cost, labor cost, and waste metrics; holds self and team accountable for safety, sanitation, and compliance standards.

Requirements

• 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 in 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.
• Ability to work in varying temperature environments, including hot kitchens, walk-in coolers, and freezers.
• Ability to perform repetitive hand and wrist motions, including cutting, stirring, lifting, and operating kitchen equipment.
• Ability to communicate clearly in a high-energy venue environment with moderate to high background noise.
• Ability to maintain focus, food safety standards, and quality under pressure.

Pay

$92,820–$113,360

Benefits

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