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
Manage Culinary Operations
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
Drive Culinary Excellence
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
Partner Across the Business
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
CORE COMP E TENCIES FOR SUCCESS
Drives Results | Consistently achieving results, even under tough circumstances.
Pushes the kitchen team to achieve and maintain the highest culinary standards
Drives a track record of success through consistent food quality, cost management, and team performance
Fosters a sense of urgency and accountability for hitting food cost, labor, and service targets
Leads the team to persist and maintain performance standards even during peak volume
Builds Effective Teams | Building strong-identity teams that apply their diverse skills and perspectives to achieve common goals.
Develops and retains a high-performing kitchen team through coaching and mentorship
Ensures the team has the right skills and leverages individual culinary strengths
Communicates clear goals, roles, and production standards to all kitchen Team members
Creates a team culture of pride, craftsmanship, and continuous improvement
Plans and Aligns | Planning and prioritizing work to meet commitments aligned with organizational goals.
Addresses risks and contingencies as part of the culinary planning and prep process
Finds the right balance between production planning and adjusting to event or volume changes
Ensures the kitchen's plans and priorities are coordinated with the broader venue Operations team
Plans ahead to make sure critical ingredients, staffing, and resources are lined up for service and events
Ensures Accountability | Holding self and others accountable to meet commitments.
Monitors food cost, labor cost, and waste metrics and adjusts operations accordingly
Holds self and team accountable for safety, sanitation, and compliance standards
Accepts responsibility for kitchen performance and acts decisively to drive improvement
Follows through on commitments to leadership, vendors, and the broader venue team
Requirements
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
PHYSICAL REQUIREMENTS
Let's be real; this isn't your typical desk job! Here's what you'll need to do to thrive in this role:
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; this role operates in a high-volume kitchen and requires sustained physical stamina throughout the duration of each shift
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
Topgolf · Tg - Venue - National Harbor