ZipRecruiter

Log In

1

Culinary Manager Jobs in Kansas (NOW HIRING)

Topgolf

Culinary Manager

Overland Park, KS · On-site

The Culinary Manager may be responsible for day-to-day line operations or events execution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation ...

Bonefish Grill

Culinary Manager

Leawood, KS · On-site

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

Bonefish Grill

Culinary Manager

Leawood, KS

JOB OVERVIEW As a Restaurant Culinary Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the ...

Bonefish Grill

Assistant Culinary Manager

Leawood, KS · On-site

With limited supervision, the Assistant Culinary Manager supports back-of-house team members and Culinary Managers by maintaining restaurant kitchen standards and consistently achieving overall ...

Loews Hotels

Culinary Supervisor

Kansas City, KS

Team Member Hotel Rates, other discounts, perks and more This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include ...

next page

Showing results 1-20

All JobsCulinary JobsCulinary Manager JobsCulinary Manager Jobs in Kansas

Culinary Manager information

See Kansas salary details

$28.5K

$50.4K

$70.5K

How much do culinary manager jobs pay per year?

As of Jul 29, 2026, the average yearly pay for culinary manager in Kansas is $50,396.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,200.00 and $58,000.00 per year, depending on experience, location, and employer.

What is the difference between Culinary Manager vs Kitchen Supervisor?

AspectCulinary ManagerKitchen Supervisor
CredentialsFood safety certifications, culinary degree often preferredFood safety certifications, relevant experience
Work EnvironmentRestaurants, hotels, catering services, overseeing culinary operationsCommercial kitchens, supervising kitchen staff and daily tasks
ResponsibilitiesMenu planning, staff management, quality controlSupervising food prep, ensuring safety standards, managing shifts

The Culinary Manager focuses on overall culinary operations, menu development, and team leadership, often with strategic responsibilities. The Kitchen Supervisor primarily oversees daily kitchen activities, ensuring food quality and safety. Both roles require food safety certifications and experience, but the Culinary Manager typically has broader responsibilities related to management and planning.

What are the key skills and qualifications needed to thrive as a Culinary Manager, and why are they important?

To thrive as a Culinary Manager, you need expertise in food preparation, kitchen operations, menu planning, and staff supervision, often supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, food safety certifications (like ServSafe), and scheduling software is typically required. Leadership, effective communication, and problem-solving skills help you motivate teams and handle high-pressure situations. These skills ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

What are the main challenges a Culinary Manager faces in leading a kitchen team?

A Culinary Manager often encounters challenges such as maintaining consistent food quality during busy service periods, managing diverse personalities within the kitchen staff, and ensuring adherence to food safety standards. Balancing operational costs while minimizing food waste is another common hurdle. Successful Culinary Managers typically focus on clear communication, continuous staff training, and fostering a collaborative environment to address these issues effectively.

What is the highest paying job in culinary?

The highest paying roles in the culinary field typically include executive chefs, culinary directors, and food service directors, especially in large hotel chains or luxury restaurants. These positions often require extensive experience, leadership skills, and advanced certifications, with salaries reaching six figures in some cases.

What Does a Culinary Manager Do?

A culinary manager oversees the day-to-day operations in a restaurant or other food service venue. Some employers may call someone in this position a food service manager. Your duties in this career include making sure that customers enjoy their experience in the restaurant, sourcing inventory, hiring and training some employees, and ensuring proper preparation and cleanliness. During meal service, you may help expedite orders in the kitchen, although as a culinary manager, you usually do not cook any food yourself. You may also be involved in planning menus and establishing standards for restaurant employees.

What's the difference between a chef and a kitchen manager?

A culinary manager oversees the entire kitchen operation, including staff management, budgeting, and ensuring food quality, while a chef typically focuses on food preparation, menu creation, and cooking. The culinary manager often has administrative responsibilities and may hold certifications like ServSafe, whereas chefs usually have culinary training and hands-on cooking skills.

How much do kitchen managers earn?

Kitchen managers, also known as culinary managers, typically earn a median annual salary of around $50,000 to $70,000, depending on experience, location, and the size of the establishment. They oversee kitchen operations, manage staff, and ensure food quality, often requiring certifications like ServSafe and strong leadership skills.

What does a culinary manager do?

A culinary manager oversees kitchen operations, including menu planning, food preparation, and staff management. They ensure food quality, safety standards, and efficient service, often requiring culinary skills and leadership abilities. They may also handle budgeting, inventory, and staff training.
More about Culinary Manager jobs
What are the most commonly searched types of Culinary jobs in Kansas? The most popular types of Culinary jobs in Kansas are:
What cities in Kansas are hiring for Culinary Manager jobs? Cities in Kansas with the most Culinary Manager job openings:
Culinary Manager jobs near you
Infographic showing various Culinary Manager job openings in Kansas as of July 2026, with employment types broken down into 80% Full Time, 19% Part Time, and 1% Temporary. Highlights an 100% Physical job distribution, with an average salary of $50,396 per year, or $24.2 per hour.

Culinary Manager

Topgolf

Overland Park, KS • On-site

Full-time

Medical, Dental, Vision, Retirement

Re-posted 10 days ago

Topgolf rating

5.6

Company rating: 5.6 out of 10

Based on 279 frontline employees who took The Breakroom Quiz

40th of 51 rated entertainment

Job description

Topgolf |CulinaryManager

Job Description

ABOUT TOPGOLF

Topgolf is a sports entertainment company that has changed how millions of people experience golf and where you can build a serious career. Our venues are high-energy, high-volume environments where performance matters and results are visible. Every day, we bring together golf, food and beverage, events, and entertainment into one experience that keeps guests coming back.

WHAT WE'RE SEEKING

Do you hold the line on quality even when it's busy? Can you lead a kitchen team through a high-volume service and still have the team better when the shift ends than when it started?

We're looking for a Culinary Manager who leads from the front. Someone who understands food cost and portion control, coaches their team through the work, and takes genuine ownership of the kitchen's performance. Consistency isn't luck. It's what happens when a leader pays attention.

If you run a tight, proud kitchen, this is where that matters.

THE ROLE

The Culinary Manager supports the Executive Culinary Manager in leading all kitchen operations, ensuring best-in-class culinary experiences for every guest. This role requires both culinary expertise and the ability to lead, coach, and develop the kitchen team.

The Culinary Manager may be responsible for day-to-day line operations or events execution. They supervise the kitchen team, manage inventory and product ordering, enforce safety and sanitation standards, and maintain the quality and consistency Topgolf guests expect.

As a leader of a high-energy, guest-facing venue, this role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons.

WHAT YOU WILL DO

Lead Kitchen Operations

Supervise the kitchen team in delivering best-in-class culinary experiences every shift

Coach and developTeammembersand drive engagement across the kitchen

Delegate tasks effectively and follow up to ensure completion and quality

Manage day-to-day line operations or events execution as assigned

Maintain Culinary Standards

Select and develop recipes to corporate approval and standardize production for consistent quality

Establish and maintain presentation techniques and quality standards

Plan and cost menus for special events and chef-choice occasions

Ensure proper equipment operation, maintenance, and cleanliness

Manage Costs and Inventory

Monitor inventory levels and purchase product within budgetary guidelines

Maintain food and labor costs according to budget, with a solid understanding of COGS

Oversee safety and sanitation in the kitchen in compliance with all regulations

Contribute to Team Culture

Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Support the Executive Culinary Manager in building a high-performance kitchen team

Participate in team development and model the standards expected of all kitchenteammembers

CORE COMPETENCIES FOR SUCCESS

DrivesResults|Consistentlyachieving results, even under tough circumstances.

Demonstrates a strong drive to achieve consistent culinary quality and operational results

Drives tasks to successful completion each shift - no corners cut

Shows determination in the face of high volume, obstacles, or short-staffed situations

Sets high standards for own performance and inspires the same in the team

CustomerFocus|Buildingstrong customer relationships and delivering customer-centric solutions.

Ensures every dish that leaves the kitchen meets or exceeds guest expectations

Uses guest and internal feedback to continuously improve food quality and presentation

Independently anticipates and adjusts to evolving event and service needs

Follows up on any culinary feedback to ensure issues are fully resolved

Decision Quality|Making good and timely decisions that keep the organization moving forward.

Demonstrates good judgment in routine kitchen decisions - prep, production, quality, and staffing

Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps

Considers various inputs and trade-offs to arrive at effective decisions during high-volume service

Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager

CommunicatesEffectively|Developingand delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Communicates clearly and professionally with kitchenteam membersand venue leadership

Shares information and production updates with the team in a timely manner

Listens attentively to the Executive Culinary Manager's direction and translates it into action

Documents kitchen operations, production notes, and inventory clearly and accurately

QUALIFICATIONS

  • Minimum 3 years of culinary management experience in a high-volume environment

  • Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred

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

PHYSICAL REQUIREMENTS

Let's be real - this isn't your typical desk job! Here's what you'll need to do to thrive in this role:

  • Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift

  • Ability to lift, carry, and move items up to 50 pounds independently and up to 75 pounds with assistance, including food products, equipment, supplies, and delivery transport across multiple levels of the venue

  • Ability to navigate stairs, ramps, and multi-level areas of the venue when transporting food, coordinating events, or overseeing service delivery

  • Ability to work in varying temperature environments on a frequent basis, including hot kitchen conditions, walk-in coolers, and freezers

  • Ability to perform repetitive hand and wrist motions including cutting, stirring, lifting, and operating kitchen equipment throughout the shift

  • Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise

  • Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Sounds like afit?We can't wait to meet you!

BENEFITS

Free Play & 1/2 price food! Health, dental, vision, 401(k) team member match, free mental well-being platform - and that's just for starters for those who qualify. View team member benefits here.


ADA
The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties.
EEO Statement
Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve.
Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law.
Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.
Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

What Topgolf employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply