Executive Culinary Leader: High-Volume Kitchen Excellence

Topgolf Payroll Services; 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) team member match

Career growth opportunities

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences with a blend of culinary expertise and people leadership. You will supervise, coach, and develop the kitchen team, manage scheduling, cost control, safety, and vendor relations, with a flexible schedule including evenings, weekends, and holidays.

This role requires strategic menu development, standardization, and collaboration with venue leadership and Home

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: supervise, coach, and develop the kitchen staff.
• Manage Culinary Operations: inventory, ordering, cost control, safety, and vendor relations.
• Drive Culinary Excellence: recipe development, quality standards, and event menu costing.
• Partner Across the Business: collaborate with venue leadership and Home Office to implement plans.

Skills

Culinary management

Team leadership

Food cost control

Education

Culinary degree or equivalent

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences with a blend of culinary expertise and people leadership. You will supervise, coach, and develop the kitchen team, manage scheduling, cost control, safety, and vendor relations, with a flexible schedule including evenings, weekends, and holidays.

This role requires strategic menu development, standardization, and collaboration with venue leadership and Home