Executive Chef - High-Volume Kitchen Leadership

Spanish Springs Lanes; Centreville (VA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical/Dental/Vision

401(k)

Employee Stock Purchase Program

EAP

Vacation & Holidays

Discounts

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead all culinary operations at our high-volume venue. You will actively cook on the line five days a week and mentor Kitchen Managers and BOH staff to uphold our brand standards across services and events.

Responsibilities include managing food cost, labor, inventory, and the full BOH P&L, while partnering with Operations on new product rollouts and seasonal promotions. This is a working chef role with strong leadership expectations.

Qualifications

• 5+ years of culinary leadership in a high-volume F&B environment.
• Proven experience running banquet and event operations including large-scale catering.
• Active on-line cooking during peak service, not desk-based.
• 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 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 & catering

Line cooking on peak

Kitchen team development

Food cost & P&L

ServSafe certification

Flexible schedule

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead all culinary operations at our high-volume venue. You will actively cook on the line five days a week and mentor Kitchen Managers and BOH staff to uphold our brand standards across services and events.

Responsibilities include managing food cost, labor, inventory, and the full BOH P&L, while partnering with Operations on new product rollouts and seasonal promotions. This is a working chef role with strong leadership expectations.