Executive Culinary Leader - High-Volume Dining

Topgolf; Oxon Hill (MD); On-site; USD 65,000 - 88,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health, dental, vision, 401(k) match

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, ensuring guests receive exceptional, consistent dining experiences. This role combines deep culinary expertise with strong people leadership to develop the kitchen team and manage costs, safety, and vendor relationships.

You will work a flexible schedule including evenings, weekends, and holidays, and contribute to menu development, cost controls, and continuous improvement in a high-energy venue.

Qualifications

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

Responsibilities

• Lead the kitchen team to deliver best-in-class dining experiences across all events.
• Coach, develop and engage kitchen team daily; delegate and uphold standards.
• Oversee scheduling, inventory, ordering, costs, safety and sanitation, and vendor relationships.
• Partner with venue leadership and Home Office; embody Topgolf values.

Skills

Culinary management

Team leadership

Food safety

Education

Culinary degree or equivalent

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, ensuring guests receive exceptional, consistent dining experiences. This role combines deep culinary expertise with strong people leadership to develop the kitchen team and manage costs, safety, and vendor relationships.

You will work a flexible schedule including evenings, weekends, and holidays, and contribute to menu development, cost controls, and continuous improvement in a high-energy venue.