Culinary Manager

ABOUT TOPGOLF 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. WHAT WE'RE SEEKING Do you hold the line on quality even when it’s busy? Can you lead a kitchen team through a high‑volume service and still have the team better when the shift ends than when it started? 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. Consistency isn’t luck – it’s what happens when a leader pays attention. If you run a tight, proud kitchen, this is where that matters. 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 be responsible for day‑to‑day line operations or events execution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation standards, and maintain the quality and consistency Topgolf guests expect. As a leader of 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. WHAT YOU WILL DO 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 for 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 CORE COMPETENCIES FOR SUCCESS Drives Results Consistently achieving results, even under tough circumstances Demonstrates a strong drive to achieve consistent culinary quality and operational results Drives tasks to successful completion each shift – no corners cut Shows determination in the face of high volume, obstacles, or short‑staffed situations Sets high standards for own performance and inspires the same in the team Customer Focus Building strong customer relationships and delivering customer‑centric solutions Ensures every dish that leaves the kitchen meets or exceeds guest expectations Uses guest and internal feedback to continuously improve food quality and presentation Independently anticipates and adjusts to evolving event and service needs Follows up on any culinary feedback to ensure issues are fully resolved Decision Quality Making good and timely decisions that keep the organization moving forward Demonstrates good judgment in routine kitchen decisions – prep, production, quality, and 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 an issue to the Executive Culinary Manager Communicates Effectively Communicates clearly and professionally with kitchen team members and venue leadership Shares information and production updates with the team in a timely manner Listen attentively to the Executive Culinary Manager’s direction and translates it into action Documents kitchen operations, production notes, and inventory clearly and accurately QUALIFICATIONS Minimum 3 years of culinary management experience in a high‑volume environment #J-18808-Ljbffr