Executive Chef - High-Volume Kitchen Leader & Banquets

Lucky Strike Entertainment Corporation; Town of Florida (NY); On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Employee Stock Purchase Program

Employee Assistance Program

Vacation and holidays

Discounts: Bowling, Waterpark, and BoP

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across high-volume centers. This role is hands-on on the line, ensuring exceptional plates while mentoring Kitchen Managers and BOH teams.

You will drive food quality, cost controls, and labor optimization, overseeing events, banquets, and large-scale catering. A flexible schedule, ServSafe certification, and strong financial acumen are required to succeed.

Qualifications

• 5+ years of culinary leadership in a high-volume food & beverage environment.
• Proven experience running banquet and event operations including large-scale catering.
• Hands-on cooking at peak service times, not just desk oversight.
• Track record of developing Kitchen Managers and BOH teams.
• Advanced financial acumen including food cost control and labor optimization.
• 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 across service periods.
• Work five days a week with nights, weekends, holidays, and high-volume 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 special events.

Skills

Culinary leadership

Banquet operations

High-volume service

Staff development

P&L management

ServSafe certified

Tools

POS systems

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across high-volume centers. This role is hands-on on the line, ensuring exceptional plates while mentoring Kitchen Managers and BOH teams.

You will drive food quality, cost controls, and labor optimization, overseeing events, banquets, and large-scale catering. A flexible schedule, ServSafe certification, and strong financial acumen are required to succeed.