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
Maintain Culinary Standards
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
Manage Costs and Inventory
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
Contribute to Team Culture
Demonstrate Topgolf's core values: 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
CORE COMP E TENCIES FOR SUCCESS
Drives Results | Consistently achieving results, even under tough circumstances.
Demonstrates a strong drive to achieve consistent culinary quality and operational results
Drives tasks to successful completion each shift - no corners cut
Shows determination in the face of high volume, obstacles, or short-staffed situations
Sets high standards for own performance and inspires the same in the team
Customer Focus | Building strong customer relationships and delivering customer-centric solutions .
Ensures every dish that leaves the kitchen meets or exceeds guest expectations
Uses guest and internal feedback to continuously improve food quality and presentation
Independently anticipates and adjusts to evolving event and service needs
Follows up on any culinary feedback to ensure issues are fully resolved
Decision Quality | Making good and timely decisions that keep the organization moving forward.
Demonstrates good judgment in routine kitchen decisions - prep, production, quality, and staffing
Makes sound independent decisions in urgent situations such as equipment failures or staffing gaps
Considers various inputs and trade-offs to arrive at effective decisions during high-volume service
Uses good judgment about when to act independently and when to escalate an issue to the Executive Culinary Manager
Communicates Effectively | Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.
Communicates clearly and professionally with kitchen team members and venue leadership
Shares information and production updates with the team in a timely manner
Listens attentively to the Executive Culinary Manager's direction and translates it into action
Documents kitchen operations, production notes, and inventory clearly and accurately
Requirements
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
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 s
Benefits
401(k)Paid time offPerformance bonus
Additional Information
Annual Base Salary $57,344-$70,000 based on experience. Position also includes competitive quarterly bonus structure, merit plan, full benefits, 401K with company match, and a lucrative PTO package
Topgolf · Tg - Venue - Baltimore