Culinary Manager

Topgolf•Monona, WI

About The Position

The Culinary Manager supports the Executive Culinary Manager in leading all kitchen operations and ensuring high-quality culinary experiences for guests. The role combines culinary expertise with leadership, coaching, and development of the kitchen team. Depending on assignment, the manager oversees day-to-day line operations or event execution, supervises kitchen staff, manages inventory and product ordering, enforces safety and sanitation standards, and maintains food quality and consistency. This is a leadership role in a high-energy, guest-facing venue. The schedule is flexible and includes evenings, weekends, and holidays, with extended hours during peak periods, special events, and high-volume seasons. The Culinary Manager is expected to uphold Topgolf’s values and support a high-performance kitchen team.

Requirements

At least 2 years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment.
Must be at least 21 years of age where required by state or local law.
Ability to work a flexible schedule that includes evenings, weekends, and holidays, and extended hours during peak periods, special events, and high-volume seasons.
Ability to remain on feet and in motion for extended periods throughout a shift.
Ability to lift, carry, and move up to 50 pounds independently and up to 75 pounds with assistance.
Ability to navigate stairs, ramps, and multi-level venue areas.
Ability to work frequently in varying temperatures, including hot kitchens, walk-in coolers, and freezers.
Ability to perform repetitive hand and wrist motions, including cutting, stirring, lifting, and operating kitchen equipment.
Ability to communicate clearly in a high-energy venue with moderate to high background noise.
Ability to maintain focus, food safety, and quality in a fast-paced, high-volume environment.

Nice To Haves

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

Responsibilities

Supervise the kitchen team in delivering culinary experiences each shift.
Coach and develop team members and drive engagement across the kitchen.
Delegate tasks and follow up to ensure completion and quality.
Manage day-to-day line operations or event execution as assigned.
Select and develop recipes for 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.
Monitor inventory and purchase products within budget guidelines.
Maintain food and labor costs according to budget and understand cost of goods sold (COGS).
Oversee kitchen safety and sanitation in compliance with regulations.
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 expected standards.
Use guest and internal feedback to improve food quality and presentation, and follow up to resolve culinary feedback.
Make sound kitchen decisions, including during urgent situations, and escalate issues to the Executive Culinary Manager when appropriate.
Communicate production updates and operational information clearly and document kitchen operations, production notes, and inventory accurately.