Culinary Manager

Renton, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $58,421.00 - $71,303.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Free play

Half-price food

Health Insurance

Dental Insurance

Vision Insurance

401(k) team member match

Free mental well-being platform

Job Description

Topgolf is a leading sports entertainment company that has revolutionized how millions of people experience golf by merging sports, food and beverage, events, and entertainment into exciting and engaging experiences. With high-energy and high-volume venues, Topgolf champions performance and visible results, offering not just entertainment, but serious career opportunities in a dynamic, fast-paced environment. This innovative company is known for its unique approach to golf and social experiences, creating spaces where guests feel entertained and valued, encouraging repeat visits and loyalty. Each venue combines state-of-the-art technology with a social experience around golf, making Topgolf a global phenomenon in the entertainment and sports industry.

The role of Culinary Manager at Topgolf is pivotal, combining culinary expertise with strong leadership in a demanding, guest-centric environment. This full-time position offers an attractive salary range between $58,421 and $71,303, reflecting the importance and complexity of the role. The Culinary Manager works alongside the Executive Culinary Manager to oversee all kitchen operations, ensuring that the culinary team delivers exceptional quality and consistency in every dish served. Leadership is at the forefront of this role—guiding the kitchen team to improve continuously, drive engagement, and maintain operational excellence even during the busiest times. The ideal candidate is one who leads by example, mastering food cost control, portion control, and kitchen safety compliance.

This role requires a flexible schedule with availability during evenings, weekends, holidays, and peak periods to support special events and high-volume seasons. The Culinary Manager may directly manage daily kitchen functions or oversees event-specific operations, managing inventory, ordering supplies, and enforcing sanitation standards. Topgolf emphasizes a proactive approach where consistency is no accident but a result of detailed attention and ownership by leaders who maintain the kitchen's high standards. The manager also contributes to developing a team culture centered on core values like fun, excellence, and caring, fostering an environment where culinary professionals thrive.

Moreover, the Culinary Manager is responsible for maintaining culinary standards through the development and standardization of recipes, menu planning with precise cost management, and ensuring all cooking equipment is well maintained and sanitized. Managing costs effectively, including food and labor expenses in line with budgetary limits, is a critical component of the role. The position demands strong decision-making skills, customer focus, communication excellence, and the ability to anticipate and respond to evolving service needs within a fast-paced setting. Overall, Topgolf offers a rewarding culinary management career filled with challenges and growth opportunities in an innovative entertainment setting.

Job Requirements

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, including food products, equipment, supplies, and delivery transport across multiple levels of the venue
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

Job Qualifications

Minimum 3 years of culinary management experience in a high-volume environment
Culinary degree, professional culinary certification, or equivalent training and experience in a high-volume full-service kitchen and events-driven environment preferred
Must be 21 years of age or older as required by state or local law

Job Duties

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 of 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