Culinary Operations Leader - High-Volume Excellence

Topgolf; Houston (TX); On-site; USD 90,000 - 125,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health, dental, vision

401(k) team member match

Free mental well-being platform

Job summary

Topgolf Houston is seeking an Executive Culinary Manager to lead all culinary operations, delivering exceptional, consistent, best-in-class dining experiences while balancing creativity with business discipline.

You will supervise the kitchen team, manage scheduling, costs, safety, vendor relationships, and menu development, with a flexible schedule including evenings, weekends, and holidays. A culinary degree and proven leadership in high-volume venues are preferred.

Qualifications

• 3+ years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment.
• Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume, full-service kitchen and events-driven environment is strongly preferred.
• Must be 21 years of age or older as required by state or local law

Responsibilities

• Lead the Kitchen Team: Supervise the culinary team and drive engagement daily, delegate and enforce standards, build a culture of excellence.
• Manage Culinary Operations: Monitor inventory, control costs (COGS), ensure safety and sanitation, maintain equipment.
• Drive Culinary Excellence: Develop recipes, standardize presentation, plan menus for events, elevate guest experience.
• Partner Across the Business: Collaborate with venue leadership, Home Office, and vendors to execute plans and uphold Topgolf values.

Skills

Culinary leadership

High-volume kitchen

Team coaching

Cost control

Education

Culinary degree or equivalent

Job description

Topgolf Houston is seeking an Executive Culinary Manager to lead all culinary operations, delivering exceptional, consistent, best-in-class dining experiences while balancing creativity with business discipline.

You will supervise the kitchen team, manage scheduling, costs, safety, vendor relationships, and menu development, with a flexible schedule including evenings, weekends, and holidays. A culinary degree and proven leadership in high-volume venues are preferred.