Executive Culinary Leader — High-Volume Dining & Excellence

Topgolf; Georgia; On-site; USD 110,000 - 140,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health, dental, vision, 401(k) team成员匹

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, combining creativity with business discipline. You will train and develop the kitchen team, manage scheduling, inventory, food and labor costs, safety, and vendor relationships while delivering exceptional, high-energy dining experiences to guests.

The role requires two critical skills: deep culinary expertise and strong people leadership, with flexible scheduling including evenings, weekends, and

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 by supervising, coaching, and developing the kitchen staff to deliver best-in-class dining experiences.
• Manage Culinary Operations including inventory, ordering, vendor relations, cost management, and safety standards.
• Drive Culinary Excellence by developing recipes, standardizing presentation, and planning menus for events and chef-choice occasions.
• Partner Across the Business by aligning with venue leadership, Home Office, and vendors, and upholding Topgolf values.

Skills

Culinary management

Team leadership

Education

Culinary degree or equivalent training

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, combining creativity with business discipline. You will train and develop the kitchen team, manage scheduling, inventory, food and labor costs, safety, and vendor relationships while delivering exceptional, high-energy dining experiences to guests.

The role requires two critical skills: deep culinary expertise and strong people leadership, with flexible scheduling including evenings, weekends, and