Executive Chef — High-Volume On-the-Line Leader

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

Benefits offered by this job

Medical, Dental, Vision plans

Wellness resources

401(k) Retirement Plan

Employee Stock Purchase Program

Employee Assistance Program (EAP)

Vacation and Holidays

Discounts (Bowling, Waterpark, Retail)

Job summary

Lucky Strike Entertainment Corporation in Charlotte, NC seeks an Executive Chef who will be on the line during peak service five days a week and lead the BOH team to uphold the brand’s standards across events.

You will drive food quality, manage food cost, labor, and inventory, and mentor Kitchen Managers and BOH staff through daily coaching and feedback, including nights and weekends for high-volume catering.

Qualifications

• 5+ years of culinary leadership in a high-volume F&B environment.
• Experience running banquet and large-scale catering.
• Active line cook during peak service.
• Track record of developing Kitchen Managers and BOH teams.
• Strong food cost, labor, and P&L management.
• Current ServSafe certification or ability to obtain it.
• Flexible schedule including nights, weekends, and holidays.

Responsibilities

• Own 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, training, and feedback.
• Manage food cost, labor, inventory, and full BOH financial performance.
• Partner with Operations on new product rollouts, seasonal promotions, and events.

Skills

Culinary leadership

Banquet & events

Line cook during peak service

Team development

Financial acumen (F&B)

Education

ServSafe certification

Job description

Lucky Strike Entertainment Corporation in Charlotte, NC seeks an Executive Chef who will be on the line during peak service five days a week and lead the BOH team to uphold the brand’s standards across events.

You will drive food quality, manage food cost, labor, and inventory, and mentor Kitchen Managers and BOH staff through daily coaching and feedback, including nights and weekends for high-volume catering.