Executive Culinary Leader: High-Volume Kitchen & Innovation

Topgolf Payroll Services; Ridgeland (MS); On-site; USD 55,000 - 85,000; 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, best-in-class dining experiences. The role combines deep culinary expertise with strong people leadership, overseeing scheduling, inventory, ordering, food and labor cost management, safety, sanitation, vendor relations, and menu development.

The position requires 21+ years of age, a culinary degree or equivalent, and the ability to work evenings, weekends, and holidays in a

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 the culinary team in delivering best-in-class dining experiences across all occasions
• Coach, develop, and drive engagement with kitchen Team members daily
• Delegate effectively and hold team members accountable for standards and execution
• Build a kitchen culture rooted in excellence, care, and continuous improvement
• Manage Culinary Operations • Monitor inventory, order product, and maintain strong vendor relationships
• Maintain food and labor costs according to budget, with a full understanding of COGS
• Ensure proper equipment operation, maintenance, and kitchen safety
• Oversee all safety and sanitation standards and ensure full regulatory compliance
• Drive Culinary Excellence • Select, develop, and standardize recipes to corporate approval to ensure consistent quality
• Establish and maintain presentation techniques and quality standards
• Plan and cost menus for special events and chef-choice occasions
• Utilize culinary innovation to elevate the guest experience
• Partner Across the Business • Communicate and effectively partner with venue leadership, Home Office, and vendors
• Develop and implement action plans in response to performance opportunities
• Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Skills

Culinary management

Leadership

Food cost management

Menu planning

Education

Culinary degree or certification

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering exceptional, best-in-class dining experiences. The role combines deep culinary expertise with strong people leadership, overseeing scheduling, inventory, ordering, food and labor cost management, safety, sanitation, vendor relations, and menu development.

The position requires 21+ years of age, a culinary degree or equivalent, and the ability to work evenings, weekends, and holidays in a