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 

• Ens