Executive Culinary Leader: High-Volume Kitchen

Topgolf Payroll Services; Town of Florida (NY); On-site; USD 90,000 - 135,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health, dental, vision, 401(k) team-m​

Free Mental Health Benefits

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering exceptional, consistent, best-in-class dining experiences. This role blends deep culinary expertise with strong people leadership, supervising the kitchen team and managing scheduling, inventory, and vendor relations.

The role requires evenings, weekends, and holidays with extended hours during peak periods and events; a culinary degree or equivalent is strongly preferred, with a proven

Qualifications

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

Responsibilities

• Lead the kitchen team to deliver best-in-class dining experiences across all occasions.
• Coach, develop, and drive engagement with kitchen team members daily.
• Delegate effectively and uphold standards and execution.
• Build a kitchen culture rooted in excellence, care, and continuous improvement.
• Manage culinary operations: inventory, ordering, vendor relationships, and costs.
• Ensure safety, sanitation, and regulatory compliance across operations.
• Plan and cost menus for events and chef-choice occasions.
• Collaborate with venue leadership, Home Office, and vendors.

Skills

People leadership

Culinary excellence

Cost management

Operational leadership

Education

Culinary degree or equivalent training

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering exceptional, consistent, best-in-class dining experiences. This role blends deep culinary expertise with strong people leadership, supervising the kitchen team and managing scheduling, inventory, and vendor relations.

The role requires evenings, weekends, and holidays with extended hours during peak periods and events; a culinary degree or equivalent is strongly preferred, with a proven