Executive Culinary Leader for High-Volume Kitchens

Topgolf; San Jose (CA); On-site; USD 93,000 - 113,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health and wellness benefits

401(k) matching

Mental well-being platform

Job summary

Topgolf in the United States seeks an Executive Culinary Manager to lead all culinary operations. You will supervise, train, coach, and develop the kitchen team while managing scheduling, inventory, costs, safety, and vendor relationships.

In this high-energy, guest-facing venue, you will drive menu development, standardize recipes, control food and labor costs, and collaborate with venue leadership and Home Office to deliver best-in-class dining experiences.

Qualifications

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

Responsibilities

• Lead kitchen team to deliver best-in-class dining experiences.
• Manage scheduling, inventory, ordering, costs, safety, vendor relationships, and menu development.
• Maintain food and labor costs according to budget and ensure safety and sanitation standards.
• Collaborate with venue leadership and Home Office to drive culinary excellence.

Education

Culinary degree or certification

Age 21+

Job description

Topgolf in the United States seeks an Executive Culinary Manager to lead all culinary operations. You will supervise, train, coach, and develop the kitchen team while managing scheduling, inventory, costs, safety, and vendor relationships.

In this high-energy, guest-facing venue, you will drive menu development, standardize recipes, control food and labor costs, and collaborate with venue leadership and Home Office to deliver best-in-class dining experiences.