Dynamic Sous Chef - High-Volume Events & Entertainment

Spanish Springs Lanes; Charlotte (NC); On-site; USD 42,000 - 64,000; 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 in Charlotte, NC is seeking a Sous Chef to lead kitchen operations for high-volume entertainment venues. You will supervise daily cooking activities, ensure safety standards, and execute banquet events with the operations and sales teams.

The role requires 1–3 years of supervisory kitchen experience and a Current ServSafe certification. You will partner with the KM/Chef to maintain quality, manage costs, and uphold company standards while promoting a collaborative work

Qualifications

• Minimum 1–3 years of kitchen supervisory experience in high-volume settings.
• Current ServSafe certification is required.
• Experience managing food prep, safety, and service standards.
• Ability to lead a team and coordinate with events and operations teams.

Responsibilities

• Adhere to the F&B menu and purchasing programs.
• Maintain budgets for costs of sales, labor, and supplies; review P&L statements and adjust as needed.
• Plan, supervise, and execute banquet functions with operations and sales staff; supervise food service and cleanup.
• Estimate food consumption and place purchases; schedule staff to match business volume.
• Address disciplinary issues with the KM/Chef or GM and foster teamwork.
• Ensure product quality, freshness, and presentation meet company standards.
• Oversee kitchen equipment maintenance and DOH sanitation audits.
• Maintain a clean, safe work environment at all times and report critical issues to GM.

Skills

Kitchen supervisory

ServSafe certification

Sanitation compliance

Team leadership

Job description

Lucky Strike Entertainment in Charlotte, NC is seeking a Sous Chef to lead kitchen operations for high-volume entertainment venues. You will supervise daily cooking activities, ensure safety standards, and execute banquet events with the operations and sales teams.

The role requires 1–3 years of supervisory kitchen experience and a Current ServSafe certification. You will partner with the KM/Chef to maintain quality, manage costs, and uphold company standards while promoting a collaborative work