Executive Culinary Jobs (NOW HIRING)

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 andbeverage, events, and entertainment into one experience that keeps guests coming back.

WHAT WE'RE SEEKING

Doyou think about food from the guest's first impressiontothe last bite? Areyou ascomfortable talking about food cost and labor efficiency as you are developing menus thatexcitepeople? Can you build a kitchen culture that performs under pressure and takes pride in what they put out?

We'relooking for an Executive Culinary Manager who leads a culinary operation with both creativity and business discipline. Someone who develops their team drives quality and consistency atscale andbrings an operator's mindset to every decision. The food here matters.It'spart of the experience, not an afterthought.

If you want to lead a culinary program that people actually talk about, bring your standards here.

THE ROLE

The Executive Culinary Manager leads all culinary operations at the venue, ensuring guests receive exceptional, consistent, best-in-class dining experiences. This role requires two critical skill sets: deep culinaryexpertiseand strongpeopleleadership.

The Executive Culinary Manager supervises, trains, coaches, and develops the kitchen team, while also managing the full scope of culinaryoperations; scheduling, inventory, ordering, food and labor cost management, safety and sanitation, vendor relationships, and menu development.

As a leader of a high-energy, guest-facing venue, this rolerequires 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 the Kitchen Team

Supervise the culinary team in delivering best-in-class dining experiences across all occasions

Coach, develop, and drive engagement with kitchenTeammembersdaily

Delegate effectively and hold team members accountable for standards and execution

Build a kitchen culture rooted in excellence, care, and continuous improvement

Manage Culinary Operations

Monitor inventory, order product, andmaintainstrong vendor relationships

Maintainfood and labor costs according to budget, with a full understanding of COGS

Ensure proper equipment operation, maintenance, and kitchen safety

Oversee all safety and sanitation standards and ensure full regulatory compliance

Drive Culinary Excellence

Select, develop, and standardize recipes to corporate approval to ensure consistent quality

Establishand maintain presentation techniques and quality standards

Plan and cost menus forspecial eventsand chef-choice occasions

Utilizeculinary innovation to elevate the guest experience

Partner Across the Business

Communicate and effectively partner with venue leadership, Home Office, and vendors

Develop and implement action plans in response to performance opportunities

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

CORE COMPETENCIES FOR SUCCESS

Drives Results|Consistentlyachieving results, even under tough circumstances.

Pushes the kitchen team to achieve andmaintainthe highest culinary standards

Drivesa track recordof success through consistent food quality, cost management, and team performance

Fosters a sense of urgency and accountability for hitting food cost, labor, and service targets

Leads the team to persist andmaintainperformance standards even during peak volume

Builds Effective Teams|Buildingstrong-identity teams that apply their diverse skills and perspectives to achieve common goals.

Develops andretainsa high-performing kitchen team through coaching and mentorship

Ensures the team has the right skills andleveragesindividual culinary strengths

Communicates clear goals, roles, and production standards to all kitchenTeammembers

Creates a team culture of pride, craftsmanship, and continuous improvement

Plans andAligns|Planning and prioritizing work to meet commitments aligned with organizational goals.

Addresses risks and contingencies as part of the culinary planning and prep process

Finds the right balance between production planning and adjusting to event or volume changes

Ensures the kitchen's plans and priorities are coordinated with the broader venue Operations team

Plans aheadto make sure critical ingredients, staffing, and resources are lined up for service and events

Ensures Accountability|Holdingself and others accountable to meet commitments.

Monitors food cost, labor cost, and waste metrics and adjusts operations accordingly