Culinary Manager

Topgolf•Scottsdale, AZ

About The Position

Topgolf is seeking a Culinary Manager to lead kitchen operations in a high-energy, high-volume sports entertainment venue. The role leads from the front, maintaining culinary quality, food cost and portion control while coaching the kitchen team and taking ownership of kitchen performance. The Culinary Manager supervises and develops team members, oversees line operations or event execution, maintains recipe and presentation standards, manages menus, inventory, purchasing, equipment, safety and sanitation, and supports the Executive Culinary Manager in building a high-performance team. Success requires consistent results, guest focus, sound operational decisions, and clear communication.

Requirements

Minimum 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 feet and in motion for extended periods throughout shifts.
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 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 environment 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 high-quality 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 is operated properly, maintained, and clean.
Monitor inventory and purchase products within budgetary guidelines.
Manage food and labor costs according to budget, including understanding and monitoring 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 concerns.
Make routine and urgent kitchen decisions, escalating issues to the Executive Culinary Manager when appropriate.
Communicate production updates and operational information, and document kitchen operations, production notes, and inventory accurately.