Culinary Manager

Topgolf • Lake Mary, FL

2d

About The Position

Topgolf is seeking a Culinary Manager to lead kitchen operations in a high-energy, high-volume sports and entertainment venue. The manager supervises and develops the kitchen team, maintains culinary quality and consistency, oversees line operations or event execution, and takes ownership of kitchen performance. The role also involves menu planning and costing, food and labor cost management, inventory purchasing, equipment upkeep, and compliance with safety and sanitation regulations. The Culinary Manager supports the Executive Culinary Manager in building a high-performance team and models Topgolf’s values of Fun, One Team, Excellence, Courage, and Caring.

This is a physically active role requiring extended periods on one’s feet, movement through a fast-paced kitchen and multi-level venue, and work in environments ranging from hot kitchens to coolers and freezers. The position requires stamina and the ability to maintain focus, food safety, and quality standards during high-volume service.

Requirements

• At least 3 years of culinary management experience in a high-volume environment.
• Must be at least 21 years of age where required by state or local law.
• Ability to remain on one’s 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 kitchen conditions, 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 environment with moderate to high background noise.
• Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety, and quality under pressure.

Nice To Haves

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

Responsibilities

• Supervise kitchen team members in delivering culinary experiences each shift.
• Coach and develop team members, drive engagement, delegate tasks, and follow up on 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 food presentation techniques and quality standards.
• Plan and cost menus for special events and chef-choice occasions.
• Ensure kitchen equipment operates properly and is maintained and clean.
• Monitor inventory and purchase products within budget guidelines.
• Maintain food and labor costs according to budget and manage cost of goods sold.
• Oversee kitchen safety and sanitation in compliance with regulations.
• Demonstrate Topgolf’s core values and 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 timely kitchen decisions, escalating issues to the Executive Culinary Manager when appropriate.
• Communicate production updates and direction clearly, and document operations, production notes, and inventory accurately.

Benefits

• Free play and half-price food.
• Health insurance for qualifying team members.
• Dental insurance for qualifying team members.
• Vision insurance for qualifying team members.
• 401(k) team member match for qualifying team members.
• Free mental well-being platform for qualifying team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed