Culinary Manager

Topgolf•Charleston, SC

8d•Onsite

About The Position

The Culinary Manager will lead kitchen operations, supervise the kitchen team in delivering best-in-class culinary experiences, and coach and develop team members. This role involves managing day-to-day line operations or events execution, maintaining culinary standards through recipe development and presentation techniques, and planning/costing menus. Additionally, the manager will oversee costs and inventory, ensuring food and labor costs are within budget, and maintain food safety and sanitation standards. The position also requires contributing to a positive team culture by demonstrating Topgolf's core values and supporting the Executive Culinary Manager in building a high-performance kitchen team.

Requirements

Minimum 3 years of culinary management experience in a high-volume environment
Must be 21 years of age or older as required by state or local law
Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating a fast-paced kitchen environment
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 areas of the venue when transporting food, coordinating events, or overseeing service delivery
Ability to work in varying temperature environments on a frequent basis, 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 throughout the shift
Ability to communicate clearly and effectively in a high-energy venue environment that may include moderate to high levels of background noise
Ability to work in a fast-paced, high-volume environment while maintaining focus, food safety standards, and quality under pressure

Nice To Haves

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

Responsibilities

Supervise the kitchen team in delivering best-in-class culinary experiences every shift
Coach and develop Team members and drive engagement across the kitchen
Delegate tasks effectively and follow up to ensure completion and quality
Manage day-to-day line operations or events execution as assigned
Select and develop recipes to 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 levels and purchase product within budgetary guidelines
Maintain food and labor costs according to budget, with a solid understanding of COGS
Oversee safety and sanitation in the kitchen in compliance with all 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 the standards expected of all kitchen team members