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 beverages , 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 is 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 are 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 is not lucky . It is what happens when a leader pays attention.

If you run a tight, proud kitchen, this is where those matter .

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 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

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 COMP E TENCIES 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 | Developing and delivering multi-mode communications that convey a clear understanding of the unique needs 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

QUALIFICATIONS

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

Let us be real — this is not your typical desk job! Here is what you will need to do to thrive in this role:

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; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

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 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

Sounds like a fit? We cannot wait to meet with you!

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