Executive Culinary Manager

Richmond, VA, USA|

Job Overview

Compensation

Salary

Range $64,000.00 - $88,000.00

Work Schedule

Flexible

Benefits

Free play

Half-price food

Health Insurance

Dental Insurance

Vision Insurance

401k Match

Mental well-being platform

Job Description

Topgolf is a pioneering sports entertainment company that has transformed the way millions experience golf, blending the sport with food, beverage, events, and entertainment into a unique, high-energy environment. Known for its dynamic venues that buzz with activity and performance, Topgolf offers more than just a game; it creates memorable experiences that keep guests returning. Whether it is for casual play or hosting special events, Topgolf's venues serve as a vibrant hub where guests can indulge in exceptional food and beverage options alongside golf, all designed to deliver a fun and engaging outing. With a strong commitment to quality and innovation in both its operations and guest interactions, Topgolf continues to expand its presence and is widely recognized as a leader in sports entertainment and hospitality sectors.

The role of Executive Culinary Manager at Topgolf is critical in elevating the culinary experience that complements its unique entertainment offerings. This position commands leadership over the kitchen operations, ensuring each guest enjoys consistent, top-quality dining experiences. The Executive Culinary Manager is expected to merge culinary creativity with sharp business acumen to drive operational excellence. This includes managing everything from food and labor costs to safety, sanitation, inventory, menu development, and staff training. The role also demands a hands-on leader who can cultivate a high-performance kitchen culture marked by pride and continuous improvement. Flexibility in work schedule is essential, as this position requires availability during nights, weekends, holidays, and peak operational periods. The salary range for this full-time role spans from $64,000 to $88,000, reflecting the importance and scope of responsibilities involved.

Serving as the head of culinary operations, the Executive Culinary Manager at Topgolf plays a pivotal role in ensuring that food is not an afterthought but a key ingredient in the guest experience. This person leads by example, motivates teams, and sustains high culinary standards while managing costs and operational efficiency. Culinary innovation and menu standardization under this manager's guidance ensure guests receive distinctive and consistent food offerings. In addition, strong vendor relationships and compliance with health and safety regulations are paramount to the role. Ultimately, the Executive Culinary Manager contributes to Topgolf's reputation by delivering food services that match the excitement and quality of the overall entertainment experience, making the venue a standout destination for guests and a rewarding workplace for culinary professionals.

Job Requirements

Minimum 8 years of experience in culinary management
culinary degree or equivalent certification preferred
must be 21 years of age or older
ability to remain on feet and in motion for extended periods during shifts
ability to lift, carry, and move 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 kitchens and freezers
ability to perform repetitive hand and wrist motions including cutting and stirring
ability to communicate effectively in a high-energy, noisy environment
ability to maintain focus and food safety standards in a fast-paced, high-volume kitchen

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 COGS
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 of fun, one team, excellence, courage, and caring