Culinary Manager

topgolf; Charlotte (NC); On-site; USD 70,000 - 100,000; Full time

Job summary

Topgolf is seeking a Culinary Manager in Charlotte who leads from the front, guiding a high-volume kitchen to consistent, best-in-class experiences each shift. You will coach the team, drive engagement, and ensure quality in every plate.

Responsibilities include standardizing recipes, planning menus for events, monitoring inventory and costs, maintaining equipment and sanitation, and partnering with venue leadership to build a high-performance kitchen culture.

Qualifications

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

Responsibilities

• Supervise the kitchen team delivering best-in-class experiences each shift.
• Coach and develop Team members and drive engagement across the kitchen.
• Delegate tasks and follow up to ensure completion and quality.
• Manage day-to-day line operations or events execution as assigned.
• Establish and standardize recipes and production for consistent quality.
• Plan and cost menus for events and maintain safety and sanitation.

Skills

Culinary management

Team leadership

High-volume service

Education

Culinary degree

Culinary certification

Job description

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.

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 elevate 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

• 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