Executive Chef — Banquets & High-Volume Service

Lucky Strike Entertainment; Charlotte (NC); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Wellness resources

401(k) Plans

Employee Stock Purchase Program

Employee Assistance Program

Vacation & Holidays

Bowling/Waterpark/Retail discounts

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across our high-volume venues. This is a hands-on role requiring active line participation during peak service, with responsibility for developing Kitchen Managers and BOH staff, controlling food costs, labor, and inventory while driving profitability.

The Executive Chef will oversee five daily shifts including nights and events, partner with Operations on menu rollouts and promotions, and ensure the brand's

Qualifications

• 5+ years of culinary leadership in high-volume food and beverage operations.
• Experience running banquet and large-scale catering events.
• Active on the line during peak service; not a desk role.
• Proven ability to develop Kitchen Managers and BOH teams.
• Advanced financial acumen: food cost control, labor optimization, P&L.
• Current ServSafe certification or ability to obtain it.
• Flexible schedule including nights, weekends, and holidays.

Responsibilities

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

Skills

Culinary leadership

High-volume operations

Line cook on peak service

Team development

Food cost management

P&L contribution

ServSafe certification

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across our high-volume venues. This is a hands-on role requiring active line participation during peak service, with responsibility for developing Kitchen Managers and BOH staff, controlling food costs, labor, and inventory while driving profitability.

The Executive Chef will oversee five daily shifts including nights and events, partner with Operations on menu rollouts and promotions, and ensure the brand's