Culinary Manager

Topgolf International; Avon (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Topgolf International in Avon, OH seeks a Culinary Manager to lead a high-volume kitchen, ensuring exceptional culinary quality and operational excellence. You will supervise the kitchen team, manage inventory, control costs, and foster a culture of safety and sanitation across all service periods.

This role requires culinary expertise and strong leadership, with duties including menu planning for events, coaching staff, and maintaining Topgolf's standards.

Qualifications

• Minimum 3 years of culinary management in a high-volume environment.
• Culinary degree, professional certification, or equivalent training preferred.
• Must be 21 years of age or older as required by state law.

Responsibilities

• Lead kitchen operations and supervise the team to deliver best-in-class service.
• Coach and develop team members; manage inventory and costs.
• Ensure safety, sanitation, and regulatory compliance in the kitchen.
• Plan menus and cost sheets for events and daily service.
• Coordinate with the Executive Culinary Manager to drive kitchen performance.

Skills

Culinary management

High-volume service

Team leadership

Cost control

Education

Culinary degree or equivalent

Job description

## Culinary ManagerApplylocations: Avon, Ohiotime type: Full timeposted on: Posted Yesterdayjob requisition id: JR2023-22140**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 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**|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!**