Executive Culinary Leader — High-Volume Venue

Topgolf; Chattanooga (TN); On-site; USD 90,000 - 125,000; Full time

Benefits offered by this job

Free meals & discounts

Health, dental, vision

401(k) match

Mental wellbeing platform

Job summary

Topgolf is seeking an Executive Culinary Manager to lead culinary operations at our venue, delivering exceptional, consistent, best-in-class dining experiences. This role requires deep culinary expertise and strong people leadership in a high-energy, guest-facing environment.

You will supervise, train, coach, and develop the kitchen team, manage scheduling, inventory, vendor relationships, and food/labor cost control. Availability includes evenings, weekends, and holidays in a fast-paced setting.

Qualifications

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

Responsibilities

• Lead the kitchen team to deliver best-in-class dining experiences across all occasions.
• Coach, develop, and drive engagement with kitchen team daily.
• Delegate effectively and hold team members accountable for standards and execution.
• Build a kitchen culture rooted in excellence, care, and continuous improvement.
• Monitor inventory, order product, and maintain vendor relationships.
• Maintain food and labor costs according to budget and ensure safety and sanitation compliance.

Skills

Executive culinary leadership

Food cost management

Team coaching & development

Education

Culinary degree or equivalent

Job description

Topgolf is seeking an Executive Culinary Manager to lead culinary operations at our venue, delivering exceptional, consistent, best-in-class dining experiences. This role requires deep culinary expertise and strong people leadership in a high-energy, guest-facing environment.

You will supervise, train, coach, and develop the kitchen team, manage scheduling, inventory, vendor relationships, and food/labor cost control. Availability includes evenings, weekends, and holidays in a fast-paced setting.