Kitchen Shift Leader: Lead Fast-Paced Culinary Team

Topgolf International; Chesterfield (MO); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Free meals (half price)

Health benefits

401(k) match

Wellness platforms

Job summary

Topgolf International in Chesterfield is seeking a Kitchen Shift Leader to supervise and guide kitchen staff, ensure food safety and quality, and coordinate with front-of-house teams to deliver timely meals. You will oversee prep, cooking, portion control, and inventory while training staff on proper handling and safety procedures.

The role requires leadership, clear communication, and the ability to manage a busy kitchen, adapting to demand with a focus on quality and guest experience.

Qualifications

• Prior experience in a kitchen management or supervisory role.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and sanitation practices.
• Ability to work in a fast-paced kitchen environment and adapt to changing demands.
• Proficiency in kitchen equipment operation and maintenance.

Responsibilities

• Supervise and lead kitchen staff, including cooks, prep chefs, and dishwashers.
• Ensure the kitchen operates smoothly, meeting food safety and quality standards.
• Oversee food preparation, including recipe adherence and portion control.
• Monitor inventory levels and order kitchen supplies and ingredients as needed.
• Train kitchen staff in proper food handling, cooking techniques, and safety procedures.
• Coordinate with the front-of-house staff to ensure timely and accurate food service.
• Address and resolve kitchen-related issues and emergencies.

Skills

Kitchen management

Leadership

Food safety knowledge

Team management

Communication

Tools

Commercial kitchen equipment

Job description

Topgolf International in Chesterfield is seeking a Kitchen Shift Leader to supervise and guide kitchen staff, ensure food safety and quality, and coordinate with front-of-house teams to deliver timely meals. You will oversee prep, cooking, portion control, and inventory while training staff on proper handling and safety procedures.

The role requires leadership, clear communication, and the ability to manage a busy kitchen, adapting to demand with a focus on quality and guest experience.