Executive Culinary Manager — Lead High-Volume Kitchen & Team

Topgolf; Bridgeville (Allegheny County); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Free Play & 1/2 price food

Health, dental, vision

401(k) team member match

Free mental well-being platform

Job summary

Topgolf is seeking an Executive Culinary Manager to lead the culinary operations at a high-energy venue. You will supervise the kitchen team, manage inventory and costs, and drive culinary excellence with strong leadership and business discipline.

The role requires culinary expertise, people leadership, and the ability to deliver best-in-class dining experiences while maintaining safety and quality standards. Flexible schedule including evenings, weekends, and holidays is expected.

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.
• Must be 21 years of age or older as required by state or local law

Responsibilities

• Lead the Kitchen Team: Supervise the culinary team, coach and develop employees, delegate effectively, build a culture of excellence.
• Manage Culinary Operations: Monitor inventory, control costs, ensure equipment operation and safety, uphold sanitation standards.
• Drive Culinary Excellence: Develop and standardize recipes, manage presentation and quality, cost menus for events and chef-driven occasions.
• Partner Across the Business: Collaborate with leadership and vendors, implement performance improvements, embody Topgolf values.

Skills

Culinary management

People leadership

High-volume dining

Education

Culinary degree or equivalent

Job description

Topgolf is seeking an Executive Culinary Manager to lead the culinary operations at a high-energy venue. You will supervise the kitchen team, manage inventory and costs, and drive culinary excellence with strong leadership and business discipline.

The role requires culinary expertise, people leadership, and the ability to deliver best-in-class dining experiences while maintaining safety and quality standards. Flexible schedule including evenings, weekends, and holidays is expected.