Chef de Cuisine: High-Volume Kitchen Leader & Events

Lucky Strike Entertainment Corporation; Addison (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical Dental Vision

401(k) Plan

Employee Stock Purchase

EAP

Paid Vacation

Bowling, Boomer's & Waterpark Discount

Retail discounts

Event discounts

Discounts on Bowling & Waterpark

Job summary

Lucky Strike Entertainment Corporation is seeking a Chef de Cuisine to lead all culinary operations across high-volume venues. This role is hands-on on the line five days a week, overseeing Kitchen Managers and BOH teams while ensuring top-quality plates and strong financial performance.

You will drive cost control, schedule coordination, and partner with operations on promos and events. The role requires at least 5+ years of leadership in busy food & beverage environments, ServSafe

Qualifications

• Minimum 5 years of culinary leadership in high-volume venues.
• Proven experience managing banquet/events catering.
• Active line cook during peak service; not desk-only.
• Proven ability to develop Kitchen Managers and BOH teams.
• Strong financial acumen with food cost control and labor optimization.
• Current ServSafe certification or ability to obtain.
• Flexible schedule including nights, weekends, and holidays.

Responsibilities

• Own all culinary operations, driving food quality, consistency, and BOH performance.
• Work a full cooking schedule five days a week including nights, weekends, holidays, and high-volume events.
• Develop Kitchen Managers and BOH teams through coaching, training, and feedback.
• Manage food cost, labor, inventory, and full BOH financial performance.
• Partner with Operations on new product rollouts, seasonal promotions, and events.

Skills

Culinary leadership

Banquet & events

On-the-line cooking

Team development

Food cost & P&L

ServSafe cert

Flexible schedule

Job description

Lucky Strike Entertainment Corporation is seeking a Chef de Cuisine to lead all culinary operations across high-volume venues. This role is hands-on on the line five days a week, overseeing Kitchen Managers and BOH teams while ensuring top-quality plates and strong financial performance.

You will drive cost control, schedule coordination, and partner with operations on promos and events. The role requires at least 5+ years of leadership in busy food & beverage environments, ServSafe