• National Culinary Manager

    Job Locations US-TX-Dallas
    Position Type
    # of Openings
    8750 North Central Expressway
  • Overview

    What You’ll Do

    The National Culinary Manager is a Rockstar-level culinary powerhouse with a proven track record for driving and leading innovation and change at a high level.  This key strategic leadership role takes a hands on approach in supporting and assisting the Culinary Department in execution of initiatives and overall Topgolf strategy.  Responsible for the planning, organization and follow through of multiple projects with sensitive deadlines and changing environments. The National Culinary Manager directly reports to the National Director of Culinary Operations with dotted line to VP of FB & Procurement.

    Key Responsibilities

    How You’ll Do It

    • Demonstrated business and financial acumen necessary for developing and analyzing budgets, financial reports, cost analysis, inventory, COG’s, labor, etc.
    • Must have the ability to manage in a diverse, matrixed environment and proactively drive the execution of corporate initiatives, programs and special projects.
    • Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring.
    • Partner with Risk Management team to develop, manage and strengthen food safety procedures and processes in field through active participation.
    • Conduct high level venue audits, submitting recaps and recommended action items in the areas of: labor, production, consistency, food audits, safety and sanitation, administrative logs, equipment status, etc.
    • Events liaison: Events AVT (Actual vs Theoretical), menu development, equipment sourcing, recipe creation, costing and presentation. National event support; buy-outs, multi-venue tournaments, etc.
    • Administrative ownership, analysis, reporting and maintenance of various back office systems and processes such as Crunchtime, AVT, NetChef, etc.
    • In partnership with venue Director of Operations (DO); inspire and support the Regional Chef team to drive operational excellence by providing realistic training, learning experiences, in-the-moment coaching, and growth opportunities to expand their knowledge and improve their overall culinary expertise.
    • In partnership with the NDCO (National Director of Culinary Operations), facilitate and administer the onboarding and training for new venue Exec Chefs to ensure comprehensive knowledge of key Culinary objectives, expectations and standards.
    • Work in conjunction with the Venue Chefs, Culinary Operations Group, and Food & Beverage Committee to ensure scalability and smooth implementation of new menu items. This also includes assisting in product development; seasonal menus and menu development.
    • Constant development of seasonal, quarterly and annual menu offerings for all Topgolf USA and kitchen layouts (current and future).
    • Responsible for standardizing and measuring the effectiveness of build books, recipe books, photos, and revisions of SOPs.
    • Partner with the Operations team to offer insight and operational knowledge for implementation and improvement of future kitchens including spec, equipment placement and flow of kitchen.
    • Procurement liaison; ongoing communication between Culinary team and Procurement team to ensure accuracy and deployment of product with specific and accountable feedback.
    • Effectively and efficiently manage all projects and initiatives to successful completion.

    Key Qualifications

    What We’re Looking For

    • Minimum of 10+ years progressive culinary/kitchen management experience
    • 5+ years multi-unit regional Exec Chef experience, preferred
    • Bachelor’s degree, preferred • Strong organizational leadership, strategic thinking, planning, presentation, and Executive level communication skills.
    • Strategic mindset with an ability to think broadly, refine, question, and influence multiple decision makers.
    • Culinary SME with proven abilities in driving solutions versus problem identification.
    • Ability to travel 30% or more, as needed.
    • Ability to work in a fast paced environment.
    • Excel, power point, software knowledge.


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