Culinary Manager

Topgolf • Nashville, AL

3d

About The Position

The Culinary Manager supports the Executive Culinary Manager in leading kitchen operations and delivering high-quality culinary experiences for guests. The role combines culinary expertise with leadership, coaching, and development of the kitchen team. Depending on assignment, the manager may oversee day-to-day line operations or event execution. Duties include supervising the kitchen team, managing inventory and product ordering, enforcing safety and sanitation standards, and maintaining food quality and consistency. The role is based in a high-energy, guest-facing venue and requires a flexible schedule, including evenings, weekends, and holidays, with extended hours during peak periods, special events, and high-volume seasons.

Requirements

• At least 2 years of culinary management or supervisory experience in a high-volume restaurant, hotel, or entertainment environment.
• Must be at least 21 years of age where required by state or local law.
• Ability to work a flexible schedule that includes evenings, weekends, and holidays, and extended hours during peak periods, special events, and high-volume seasons.
• Ability to remain on feet 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 areas while transporting food or overseeing service.
• Ability to work frequently in varying temperatures, including hot kitchens, walk-in coolers, and freezers.
• Ability to perform repetitive hand and wrist motions, such as cutting, stirring, lifting, and operating kitchen equipment.
• Ability to communicate clearly in a venue with moderate to high background noise.
• Ability to maintain focus, food safety standards, 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 kitchen operations and the team in delivering culinary experiences each shift.
• Coach and develop team members, encourage engagement, delegate tasks, and follow up on completion and quality.
• Manage assigned day-to-day line operations or events execution.
• Select and develop recipes for corporate approval and standardize production to ensure 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 operating properly, maintained, and clean.
• Monitor inventory and purchase products within budget guidelines.
• Maintain food and labor costs according to budget and oversee cost of goods sold.
• Ensure kitchen safety and sanitation comply with regulations.
• Demonstrate Topgolf's 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 timely kitchen decisions about preparation, production, quality, staffing, equipment failures, and staffing gaps, escalating issues to the Executive Culinary Manager when appropriate.
• Communicate production updates and direction clearly; document kitchen operations, production notes, and inventory accurately.

Benefits

• Free play and half-price food.
• Health, dental, and vision coverage for eligible team members.
• 401(k) team member match.
• Free mental well-being platform for eligible team members.

What This Job Offers

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