Executive Culinary Leader: High-Volume Kitchen & Menu

Topgolf; Saint Petersburg (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

401(k) match

Discounted meals

Mental well-being platform

Job summary

Topgolf in Saint Petersburg, FL is seeking an Executive Culinary Manager to lead a high‑volume, guest‑facing culinary operation with creativity and business discipline. You will supervise, train, and develop the kitchen team while managing inventory, costs, safety, and menu development.

This role requires two critical skills: deep culinary expertise and strong people leadership, with a flexible schedule including evenings, weekends, and holidays during peak periods and events.

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 culinary staff.
• Manage Culinary Operations including inventory, ordering, costs, safety, and vendor relationships.
• Drive Culinary Excellence through recipe standardization, presentation, and event menu planning.
• Partner Across the Business with venue leadership to implement performance plans and uphold Topgolf standards

Skills

Culinary leadership

Team coaching

Menu costing

Education

Culinary degree or equivalent

Job description

Topgolf in Saint Petersburg, FL is seeking an Executive Culinary Manager to lead a high‑volume, guest‑facing culinary operation with creativity and business discipline. You will supervise, train, and develop the kitchen team while managing inventory, costs, safety, and menu development.

This role requires two critical skills: deep culinary expertise and strong people leadership, with a flexible schedule including evenings, weekends, and holidays during peak periods and events.