Executive Chef: High-Volume Kitchen Leader & Events

Lucky Strike Entertainment; West Jupiter (FL); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Medical, Dental, and Vision plans

401(k) Retirement Plans

Employee Stock Purchase Program

Employee Assistance Program

Vacation and Holidays

Bowling, Boomer's, Waterpark discounts

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead our high-volume kitchen. This role requires active line cooking five days a week, developing Kitchen Managers and BOH teams, and ensuring top-tier food quality across services and events.

You will manage food cost, labor, inventory, and collaborate with Operations on new products and seasonal promotions. Flexibility for nights, weekends, and holidays is essential.

Qualifications

• 5+ years of culinary leadership in a high-volume food & beverage environment.
• Experience running banquet and large-scale catering.
• Active on the line during peak service.
• Proven 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 every service period and event.
• 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, training, and performance feedback.
• Manage food cost, labor, inventory, and full BOH financial performance.
• Partner with Operations on new product rollouts, seasonal promotions, and special events.

Skills

Culinary leadership

Banquet operations

Hands-on cooking

Food cost control

Staff development

ServSafe certification

Education

ServSafe certification

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead our high-volume kitchen. This role requires active line cooking five days a week, developing Kitchen Managers and BOH teams, and ensuring top-tier food quality across services and events.

You will manage food cost, labor, inventory, and collaborate with Operations on new products and seasonal promotions. Flexibility for nights, weekends, and holidays is essential.