Culinary Manager

Topgolf • Lake Mary, FL

3d

About The Position

Topgolf is seeking a Culinary Manager to lead kitchen operations in a high-energy, high-volume sports entertainment venue. The manager leads from the front, takes ownership of kitchen performance, maintains food quality and portion control, and coaches the team through service. The role supports consistent culinary experiences across regular service and events while meeting operational, cost, safety, and sanitation standards.

The Culinary Manager supervises and develops kitchen team members, manages line operations or event execution as assigned, and supports the Executive Culinary Manager in building a high-performance team. The role maintains culinary standards through recipe development and standardization, menu planning and costing, presentation standards, and proper equipment operation and cleanliness. It also includes monitoring inventory and purchasing within budget, controlling food and labor costs, and overseeing kitchen safety and sanitation in compliance with regulations.

Success in the role requires consistent results in high-volume conditions, a focus on guest expectations and feedback, sound and timely operational decisions, and clear communication with kitchen colleagues and venue leadership. The position involves sustained physical activity in a fast-paced kitchen, handling items weighing up to 50 pounds independently and up to 75 pounds with assistance, navigating multiple venue levels, and working in varied temperatures and potentially noisy conditions.

Requirements

• Minimum 3 years of culinary management experience in a high-volume environment.
• Must be at least 21 years old where required by state or local law.
• Ability to remain on feet and in motion for extended periods, including standing, walking, and navigating a fast-paced kitchen.
• Ability to lift, carry, and move items 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 and effectively in a high-energy environment with moderate to high background noise.
• Ability to maintain focus, food safety standards, and quality under pressure 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 food 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 levels and purchase products within budget guidelines.
• Maintain food and labor costs according to budget and demonstrate understanding of 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 for kitchen team members.
• Ensure dishes meet or exceed guest expectations and use guest and internal feedback to improve food quality and presentation.
• Anticipate and adjust to evolving event and service needs, and follow up to resolve culinary feedback.
• Make timely kitchen decisions about preparation, production, quality, staffing, equipment failures, and staffing gaps; 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.

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.

What This Job Offers

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