Culinary Lead for High-Volume Entertainment Kitchens

Spanish Springs Lanes; Boston (MA); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Free Bowling

$1 Arcade Play

20% off Events

50% off Food & Beverages

Weekly Pay

Job summary

Lucky Strike Entertainment is seeking a Sous Chef to lead kitchen operations, supervise staff, and ensure high-quality food service for events and daily operations. You’ll work with the KM/Chef to maintain standards, manage costs, and oversee banquet execution.

The role requires 1–3 years of supervisory kitchen experience and a current ServSafe certification. Competitive hourly pay, healthcare options, and other benefits are offered; this is an on-site position in a fast-paced entertainment

Qualifications

• Minimum of 1-3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required.
• Experience supervising catering events and presenting foods for special events is desirable.
• Relevant experience or equivalent combination of education and experience is acceptable.
• Current ServSafe certification required.

Responsibilities

• Adhere to the F&B menu and purchasing programs as directed.
• Maintain budgeted revenue, costs, labor, supplies, and cash flow; review monthly P&L and adjust as needed.
• Plan, supervise, and execute all banquet functions with operations and sales staff; supervise prep and service.
• Estimate food consumption and schedule staff to match business volume.
• Address disciplinary issues with KM/Chef and foster teamwork.
• Ensure product quality, freshness, and presentation meet standards; supervise prep, portioning, garnishing, and storage.
• Assist with kitchen equipment maintenance and DOH sanitation audits.
• Maintain a clean, safe environment at all times; report critical issues to GM.

Skills

Team leadership

Budget management

Food safety

Education

ServSafe certification

Job description

Lucky Strike Entertainment is seeking a Sous Chef to lead kitchen operations, supervise staff, and ensure high-quality food service for events and daily operations. You’ll work with the KM/Chef to maintain standards, manage costs, and oversee banquet execution.

The role requires 1–3 years of supervisory kitchen experience and a current ServSafe certification. Competitive hourly pay, healthcare options, and other benefits are offered; this is an on-site position in a fast-paced entertainment