Executive Chef — High-Volume Banquets & On‑the‑Line

Spanish Springs Lanes; Los Angeles (CA); On-site; USD 80,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Retirement Plans

Employee Stock Purchase Program

Employee Assistance Program

Vacation & Holidays

Discounts: Bowling/Waterpark

Job summary

Lucky Strike Entertainment in Los Angeles is seeking an Executive Chef to lead all culinary operations on site. This senior role requires hands-on cooking, staff development, and oversight of food cost, labor, and overall BOH performance.

You will work five days a week with nights, weekends, and holidays, driving quality for banquet, catering, and events. Competitive benefits accompany a full-time role.

Qualifications

• 5+ years of culinary leadership in a high-volume food & beverage environment.
• Proven experience running banquet and event operations including large-scale catering.
• Active on the line during peak service, not a desk role.
• Track record of developing Kitchen Managers and BOH teams.
• Advanced financial acumen including food cost control, labor optimization, and P&L contribution.
• Current ServSafe certification or ability to obtain it.
• 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 daily coaching and feedback.
• Manage food cost, labor, inventory, and BOH financial performance.
• Partner with Operations on new product rollouts, seasonal promotions, and events.

Skills

Culinary leadership

High-volume operations

Banquet & events

On-line cooking

Financial acumen

ServSafe certified

Flexible schedule

Job description

Lucky Strike Entertainment in Los Angeles is seeking an Executive Chef to lead all culinary operations on site. This senior role requires hands-on cooking, staff development, and oversight of food cost, labor, and overall BOH performance.

You will work five days a week with nights, weekends, and holidays, driving quality for banquet, catering, and events. Competitive benefits accompany a full-time role.