Culinary Manager: Lead Kitchen Team & Menus

Topgolf; Canada; On-site; CAD 52,000 - 71,000; Full time

Benefits offered by this job

Free Play

Half-price food

Health benefits

Job summary

Topgolf is seeking a Kitchen Manager in Canada to supervise the culinary team and deliver best-in-class experiences. You’ll coach and develop staff, manage inventory, monitor food and labor costs, plan menus for events, and ensure safety, sanitation, and equipment maintenance.

The role requires at least 3 years in culinary management, a related bachelor’s degree preferred, and the ability to work in a fast-paced environment.

Qualifications

• Minimum of 3 years in culinary management.
• Proven ability to develop a culinary team.
• Bachelor’s degree or related culinary degree preferred.
• Ability to work in a fast paced environment.

Responsibilities

• Supervise the team in providing best-in-class culinary experiences.
• Coach and develop the team and drive Associate engagement.
• Delegate tasks to staff.
• Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring.
• Monitor inventory and purchase product.
• Maintain food and labor costs according to budget, with a full understanding of COGS.
• Select and develop recipes to corporate approval.
• Standardize production recipes to ensure consistent quality.
• Establish presentation technique and maintain quality standards.
• Plan and cost menus for special events, chef choice menus.
• Ensure proper equipment operation and maintenance.
• Oversee safety and sanitation in the kitchen.

Skills

Culinary management

Team development

Fast-paced environment

Standing/walking ability

Education

Bachelor's degree or related culinary degree

Job description

Topgolf is seeking a Kitchen Manager in Canada to supervise the culinary team and deliver best-in-class experiences. You’ll coach and develop staff, manage inventory, monitor food and labor costs, plan menus for events, and ensure safety, sanitation, and equipment maintenance.

The role requires at least 3 years in culinary management, a related bachelor’s degree preferred, and the ability to work in a fast-paced environment.