Executive Culinary Manager — High-Volume Kitchen

Topgolf; Pennsylvania, United States, Northern America, Americas; Hybrid; USD 85,000 - 110,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health benefits

401(k) match

Mental health resources

Job summary

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences. This role combines deep culinary expertise with strong people leadership, supervising, training, and developing the kitchen team while managing scheduling, inventory, cost control, safety and sanitation.

The ideal candidate will drive menu development, cost management, and vendor relationships, work a flexible schedule including evenings and weekends, and

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 team to deliver best-in-class dining experiences.
• Manage Culinary Operations: monitor inventory, cost controls, safety, sanitation, and equipment.
• Drive Culinary Excellence: develop recipes, standards, and presentation; cost menus for events.
• Partner Across the Business: collaborate with leadership, vendors, and Home Office; uphold Topgolf values.

Skills

Culinary management

Team leadership

Food safety

Education

Culinary degree or certification

Job description

Topgolf is seeking an Executive Culinary Manager to lead all culinary operations at the venue, delivering best-in-class dining experiences. This role combines deep culinary expertise with strong people leadership, supervising, training, and developing the kitchen team while managing scheduling, inventory, cost control, safety and sanitation.

The ideal candidate will drive menu development, cost management, and vendor relationships, work a flexible schedule including evenings and weekends, and