Culinary Manager

Topgolf•Jacksonville, FL

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, maintains culinary quality and consistency, understands food cost and portion control, and takes ownership of kitchen performance while coaching the team through service. The role includes supervising and developing kitchen team members, managing line operations and event execution, maintaining recipes and presentation standards, planning and costing menus, and ensuring equipment is properly operated and maintained. The Culinary Manager also oversees inventory purchasing, food and labor costs, and kitchen safety and sanitation. The position 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 in a fast-paced kitchen and venue. It involves extended periods on foot, moving items, navigating multiple venue levels, working in hot and cold environments, repetitive hand and wrist motions, and communicating in potentially noisy conditions. Benefits for eligible team members include free play, half-price food, health, dental and vision coverage, a 401(k) team member match, and access to a free mental well-being platform.

Requirements

At least 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 foot and in motion for extended periods during 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

A 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, encourage engagement, and contribute to team development.
Delegate tasks and follow up to ensure they are completed to the required 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 culinary quality standards.
Plan and cost menus for special events and chef-choice occasions.
Ensure equipment is operating properly and is maintained and clean.
Monitor inventory and purchase products within budget guidelines.
Maintain food and labor costs according to budget, including oversight of cost of goods sold.
Oversee kitchen safety and sanitation in compliance with applicable regulations.
Model Topgolf’s core values and support the Executive Culinary Manager in building a high-performance kitchen team.
Deliver dishes that meet or exceed guest expectations and use guest and internal feedback to improve food quality and presentation.
Anticipate changing service and event needs, make timely operational decisions, and escalate issues when appropriate.
Communicate production updates clearly and document kitchen operations, production notes, and inventory accurately.