Executive Culinary Leader – High-Volume Kitchen & Events

Topgolf; Spring (TX); On-site; USD 65,000 - 88,000; Full time

Benefits offered by this job

Free Play

Half-price food

Health insurance

Dental insurance

Vision insurance

401(k) match

Mental well-being platform

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, driving excellence in dining experiences and strong people leadership.

The role requires deep culinary expertise, team development, and managing scheduling, inventory, costs, safety, and vendor relationships. Flexibility for evenings, weekends, and holidays is expected in a fast-paced, guest-facing setting.

Qualifications

• 3+ years of culinary management or supervisory experience in a high-volume environment.
• Culinary degree, professional certification, or equivalent training strongly 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 occasions.
• Manage inventory, ordering, vendor relationships, and costs (COGS).
• Standardize recipes, maintain presentation and quality, and cost menus for events.
• Collaborate with venue leadership and vendors while upholding Topgolf values.

Skills

Culinary management

Team leadership

Cost control

Operations management

Education

Culinary degree

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, driving excellence in dining experiences and strong people leadership.

The role requires deep culinary expertise, team development, and managing scheduling, inventory, costs, safety, and vendor relationships. Flexibility for evenings, weekends, and holidays is expected in a fast-paced, guest-facing setting.