Job Overview
Employment Type
Full-time
Compensation
Salary
Range $58,421.00 - $71,303.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) team member match
Mental well-being platform
Paid Time Off
Free play
Half-price food
Job Description
Topgolf is a leading sports entertainment company that has revolutionized the way millions of people experience golf by merging the sport with food, beverage, events, and entertainment into a unique, high-energy environment. Known for its dynamic venues that foster fun and social interaction, Topgolf offers a vibrant workplace where performance matters and results are visible. Founded with a vision to create an immersive golf experience accessible to everyone, Topgolf has grown into a global entertainment brand recognized for its innovative approach to golf and hospitality.
The company’s venues are designed to host a blend of activities that attract diverse audiences, combining technology-driven golf games with high-quality culinary offerings and event hosting. As a company, Topgolf strongly values its core principles: Fun, One Team, Excellence, Courage, and Caring. These values help create a collaborative and engaging work culture centered on delivering exceptional guest experiences.
The Culinary Manager role at Topgolf is based in Seattle, Washington, and offers a salary range between $58,421 and $71,303. This is a full-time position within the venue operations category, ideally suited for individuals passionate about leading kitchen teams in high-volume, guest-facing settings. The Culinary Manager works closely with the Executive Culinary Manager to oversee all kitchen operations, ensuring that every dish served meets Topgolf’s exacting standards for quality, consistency, and presentation.
This role demands a proactive leader who can maintain composure and quality control even during the busiest times, contributing to a kitchen environment that values precision, cleanliness, and teamwork. Culinary Managers are responsible not only for the day-to-day kitchen workflow but also for managing inventory, enforcing safety and sanitation regulations, and leading menu planning and cost control efforts for special events. The position requires flexibility in working hours, including evenings, weekends, holidays, and extended shifts during peak periods or special events.
The successful candidate will be adept at coaching and developing kitchen team members, fostering a positive and productive team culture that aligns with Topgolf's values. Their leadership ensures that team members improve over time, enhancing not only the quality of food but also the overall guest experience. Skills in food cost management, portion control, and operational decision-making are critical, alongside an understanding of how to sustain high standards in a dynamic, fast-paced kitchen.
The Culinary Manager at Topgolf is a cornerstone of the venue’s daily success, responsible for modeling professionalism and creating an environment of excellence that guests notice and appreciate. The role involves directly guiding kitchen staff, handling quality assurance, and communicating effectively with venue leadership to coordinate operations smoothly. This position is perfect for a results-driven culinary professional who thrives under pressure and seeks to make a tangible impact on a renowned global brand’s guest satisfaction and operational success.
The company’s venues are designed to host a blend of activities that attract diverse audiences, combining technology-driven golf games with high-quality culinary offerings and event hosting. As a company, Topgolf strongly values its core principles: Fun, One Team, Excellence, Courage, and Caring. These values help create a collaborative and engaging work culture centered on delivering exceptional guest experiences.
The Culinary Manager role at Topgolf is based in Seattle, Washington, and offers a salary range between $58,421 and $71,303. This is a full-time position within the venue operations category, ideally suited for individuals passionate about leading kitchen teams in high-volume, guest-facing settings. The Culinary Manager works closely with the Executive Culinary Manager to oversee all kitchen operations, ensuring that every dish served meets Topgolf’s exacting standards for quality, consistency, and presentation.
This role demands a proactive leader who can maintain composure and quality control even during the busiest times, contributing to a kitchen environment that values precision, cleanliness, and teamwork. Culinary Managers are responsible not only for the day-to-day kitchen workflow but also for managing inventory, enforcing safety and sanitation regulations, and leading menu planning and cost control efforts for special events. The position requires flexibility in working hours, including evenings, weekends, holidays, and extended shifts during peak periods or special events.
The successful candidate will be adept at coaching and developing kitchen team members, fostering a positive and productive team culture that aligns with Topgolf's values. Their leadership ensures that team members improve over time, enhancing not only the quality of food but also the overall guest experience. Skills in food cost management, portion control, and operational decision-making are critical, alongside an understanding of how to sustain high standards in a dynamic, fast-paced kitchen.
The Culinary Manager at Topgolf is a cornerstone of the venue’s daily success, responsible for modeling professionalism and creating an environment of excellence that guests notice and appreciate. The role involves directly guiding kitchen staff, handling quality assurance, and communicating effectively with venue leadership to coordinate operations smoothly. This position is perfect for a results-driven culinary professional who thrives under pressure and seeks to make a tangible impact on a renowned global brand’s guest satisfaction and operational success.
Job Requirements
- 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 in varying temperature environments including hot kitchen conditions and coolers
- Ability to perform repetitive hand and wrist motions throughout shifts
- Ability to communicate clearly and effectively in a high-energy, high-noise venue
- Ability to work in a fast-paced, high-volume environment while maintaining focus and safety standards
Job Qualifications
- Minimum 3 years of culinary management experience in a high-volume environment
- Culinary degree, professional culinary certification, or equivalent training and experience preferred
- Must be 21 years of age or older as required by state or local law
Job Duties
- Lead kitchen operations
- 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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