Executive Culinary Leader for High-Volume Kitchens

Topgolf; Town of Florida (NY); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Free Play & 1/2 price food!

Health, dental, vision, 401(k) team成员

Free mental well-being platform

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences with deep culinary expertise and strong people leadership.

You will supervise, train, coach, and develop the kitchen team, while managing scheduling, inventory, cost controls, safety, vendor relationships, and menu development, with a flexible schedule including evenings, weekends, and holidays.

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.
• Must be 21 years of age or older as required by state or local law.

Responsibilities

• Lead all culinary operations at the venue to deliver exceptional, consistent dining experiences.
• Supervise, train, coach, and develop the kitchen team, and manage scheduling, inventory, ordering, food and labor cost management, safety and sanitation.
• Ensure vendor relationships and menu development meet quality and cost goals.
• Maintain safety, sanitation, and regulatory compliance and adapt to peak events and high-volume periods.

Skills

Culinary management

Leadership

Food cost control

Staff development

Education

Culinary degree or certification

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences with deep culinary expertise and strong people leadership.

You will supervise, train, coach, and develop the kitchen team, while managing scheduling, inventory, cost controls, safety, vendor relationships, and menu development, with a flexible schedule including evenings, weekends, and holidays.