Culinary Executive: High-Volume Banquet & Event Leader

Spanish Springs Lanes; Gaithersburg (MD); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k)

Employee Stock Purchase Program

EAP

Vacation and Holidays

Discounts on bowling and waterpark

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead all culinary operations across high-volume venues. The role focuses on hands-on cooking, developing Kitchen Managers and BOH teams, and delivering consistent, high-quality plates for events and daily service.

You will manage food cost, labor, inventory, and overall financial performance while collaborating with Operations on new product rollouts and seasonal promotions. A working chef mindset is essential for peak service.

Qualifications

• 5+ years of culinary leadership in a high-volume environment.
• Proven experience running banquet and event operations.
• Active line cooking during peak service, not just supervision.
• Track record of developing Kitchen Managers and BOH teams.
• Strong financial acumen including food cost control and labor optimization.
• Current ServSafe certification or ability to obtain it.

Responsibilities

• Own all culinary operations, driving food quality and BOH performance across all services.
• Work a five-day schedule including nights, weekends, holidays and high-volume events.
• Develop Kitchen Managers and BOH teams through daily coaching and feedback.
• Manage food cost, labor, inventory, and overall BOH financial performance.
• Partner with Operations on product rollouts, seasonal promotions, and special events.

Skills

Culinary leadership

Banquet operations

Line cooking

Team development

Food cost control

Labor optimization

ServSafe certification

Flexible schedule

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead all culinary operations across high-volume venues. The role focuses on hands-on cooking, developing Kitchen Managers and BOH teams, and delivering consistent, high-quality plates for events and daily service.

You will manage food cost, labor, inventory, and overall financial performance while collaborating with Operations on new product rollouts and seasonal promotions. A working chef mindset is essential for peak service.