Culinary Manager

topgolf; Providence (RI); On-site; USD 65,000 - 90,000; Full time

Job summary

Topgolf Providence is seeking a Culinary Manager to lead our fast-paced kitchen operations during high-volume events. You will supervise the kitchen team, ensure top-quality dishes, and manage inventory and labor costs.

The role emphasizes developing staff, maintaining food safety, and planning menus for events, while aligning with Topgolf's values of fun, teamwork, excellence and caring.

Qualifications

• Minimum 3 years of culinary management experience.
• Proven ability to develop a culinary team.
• Bachelor's degree or related culinary degree preferred.
• Ability to work in a fast paced environment.
• Must be 21 years of age or older as required by state or local law.
• Ability to lift items weighing up to 50 lb.
• Ability to stand and walk for extended periods of time.
• Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time.

Responsibilities

• Supervise the team in providing best-in-class culinary experiences.
• Coach and develop the team and drive Associate engagement.
• Monitor inventory and purchase product.
• Maintain food and labor costs according to budget, with a full understanding of COGS.
• Oversee safety and sanitation in the kitchen.
• Plan and cost menus for special events, chef choice menus.

Skills

Culinary management

Team development

High-volume environment

Energy to lead a kitchen

Food safety & sanitation

Education

Bachelor's degree or related culinary degree

Job description

• 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
• Ability to stand and exert well-paced mobility for the duration of a scheduled shift
• Ability to stand and walk for extended periods of time
• Ability to lift items weighing up to 50 lb.
• Ability to stoop and bend
• Ability to work in high-temperature conditions (up to 100 degrees) for extended periods of time
• 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
• 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

Additional Information

The Culinary Manager assists the Executive Culinary Manager in providing our guests with best-in-class, off-the-chart, rockstar-level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership.The Culinary Manager, under the direction of the Executive Culinary Manager, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships.The Culinary Manager may be responsible for either day-to-day operations on the line or events execution.How You'll Do ItSupervise the team in providing best-in-class culinary experiencesCoach and develop the team and drive Associate engagementDelegate tasksDemonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and CaringMonitor inventory and purchase productMaintain food and labor costs according to budget, with a full understanding of COGSSelect and develop recipes to corporate approvalStandardize production recipes to ensure consistent qualityEstablish presentation technique and maintain quality standardsPlan and cost menus for special events, chef choice menusEnsure proper equipment operation and maintenanceOversee safety and sanitation in the kitchen

Your Match

How well this role fits your profile.

Confirmed H-1B sponsor. The Department of Labor record shows filings under TOPGOLF USA INC .

Filings 3

Approved 66.7%

Avg wage —

From public Department of Labor LCA disclosures. Sponsorship history is a signal about the employer, not a commitment on this role.