Culinary Manager

Jersey City, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $51,700.00 - $63,100.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Free play

Food discount

Health Insurance

Dental Insurance

Vision Insurance

401(k) match

Mental well-being platform

Job Description

Topgolf is a leading sports entertainment company that has revolutionized the way millions of people experience golf. It blends golf, food and beverage, events, and entertainment into a single unique experience that keeps guests coming back time and time again. Known for its high-energy and high-volume venues, Topgolf delivers fun and memorable moments to its guests while also providing robust career opportunities for individuals passionate about hospitality, culinary arts, and entertainment. With a focus on performance and results, Topgolf places a strong emphasis on the importance of every aspect of the guest experience, especially its culinary offerings, which are integral to the brand's appeal and success.

The role of the Executive Culinary Manager at Topgolf is both dynamic and pivotal, offering a combination of creative culinary leadership and rigorous business management. This position requires an individual who can lead and inspire a culinary team, ensuring the delivery of exceptional, consistent, and top-tier dining experiences for all guests. The Executive Culinary Manager is responsible for overseeing all culinary operations within the venue, including training and developing kitchen staff, managing food and labor costs, maintaining inventory and vendor relationships, and ensuring compliance with safety and sanitation standards. This role demands a hands-on leader who thrives in a fast-paced, guest-facing environment and is committed to upholding high standards of quality and efficiency.

In addition to operational excellence, this role demands significant creativity and innovation in menu development, recipe standardization, and culinary techniques to elevate the guest experience. The Executive Culinary Manager must collaborate effectively with venue leadership, corporate offices, and vendors to implement strategies that enhance the culinary program while meeting financial goals. This position also calls for flexibility to work evenings, weekends, holidays, and extended hours during peak times or special events, reflecting the high-energy environment of Topgolf venues.

The ideal candidate will bring at least eight years of culinary management experience, preferably in high-volume, full-service kitchen environments, and an ability to foster a kitchen culture rooted in excellence, care, and continuous improvement. Topgolf offers a competitive salary range between $51,700 and $63,100 annually, along with a host of benefits including health, dental, and vision insurance, 401(k) with company match, mental well-being resources, and unique perks such as free play and discounted food for team members. This is an excellent opportunity for a culinary professional to not only lead a kitchen but also build a career within an innovative and thriving entertainment company where food is a central part of the guest experience and where leadership, creativity, and business acumen are highly valued.

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 8 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 culinary team in delivering best-in-class dining experiences across all occasions
Coach, develop, and drive engagement with kitchen team members daily
Delegate effectively and hold team members accountable for standards and execution
Build a kitchen culture rooted in excellence, care, and continuous improvement
Monitor inventory, order product, and maintain strong vendor relationships
Maintain food and labor costs according to budget, with a full understanding of costs of goods sold
Ensure proper equipment operation, maintenance, and kitchen safety
Oversee all safety and sanitation standards and ensure full regulatory compliance
Select, develop, and standardize recipes to corporate approval to ensure consistent quality
Establish and maintain presentation techniques and quality standards
Plan and cost menus for special events and chef-choice occasions
Utilize culinary innovation to elevate the guest experience
Communicate and effectively partner with venue leadership, home office, and vendors
Develop and implement action plans in response to performance opportunities
Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring