Executive Chef – High-Volume, On-the-Line Leader

Lucky Strike Entertainment; Chelsea (NY); On-site; USD 92,000 - 100,000; Full time

Benefits offered by this job

Health benefits

Wellness resources

401(k) plan

Employee stock purchase

Employee Assistance Program

Vacation & holidays

Discounts

Job summary

Lucky Strike Entertainment in New York is seeking an Executive Chef to lead culinary operations on a high-volume line and mentor Kitchen Managers and BOH teams. This is a working chef role with hands-on responsibilities across all service periods.

The role requires active on-the-line leadership, ServSafe certification, and a flexible schedule including nights, weekends, and holidays to ensure exceptional guest experiences.

Qualifications

• 5 or more years of culinary leadership in a high-volume food and beverage environment.
• Proven experience running banquet and event operations including large-scale catering and high-volume service.
• A working culinary skill set; you are actively on the line during peak service, not directing from behind a desk.
• A 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 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 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

On-the-line cooking

Team development

Food cost & labor

ServSafe

Flexible schedule

Job description

Lucky Strike Entertainment in New York is seeking an Executive Chef to lead culinary operations on a high-volume line and mentor Kitchen Managers and BOH teams. This is a working chef role with hands-on responsibilities across all service periods.

The role requires active on-the-line leadership, ServSafe certification, and a flexible schedule including nights, weekends, and holidays to ensure exceptional guest experiences.