Executive Chef — High-Volume, On-the-Line Leadership

Spanish Springs Lanes; Manteca (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Wellness resources

401(k) retirement plans

Employee Stock Purchase Program

Employee Assistance Program

Vacation and holidays

Discounts on bowling, waterpark, andより

Job summary

Lucky Strike Entertainment in California is seeking an Executive Chef to lead culinary operations for high-volume venues and events. You will be on the line five days a week, building Kitchen Managers and a strong BOH team, ensuring every plate meets the brand’s standard.

This is a working chef role with nights, weekends, and holidays, focused on food quality, cost control, and successful banquet/event service.

Qualifications

• 5+ years of culinary leadership in a high-volume food & beverage environment.
• Experience running banquet and event operations with large-scale catering.
• Active line cook on peak service rather than desk-based management.
• Track record of developing Kitchen Managers and BOH teams.
• Advanced financial acumen including food cost control 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 services.
• Work a full cooking schedule five days a week including nights, weekends, holidays, and high-volume events.
• Develop Kitchen Managers and BOH teams through coaching and training.
• Manage food cost, labor, inventory, and full BOH financial performance.
• Partner with Operations on new product rollouts, seasonal promotions, and events.

Skills

Culinary leadership

Line cook on peak service

Food cost control

Staff development

ServSafe certification

Flexible schedule

Job description

Lucky Strike Entertainment in California is seeking an Executive Chef to lead culinary operations for high-volume venues and events. You will be on the line five days a week, building Kitchen Managers and a strong BOH team, ensuring every plate meets the brand’s standard.

This is a working chef role with nights, weekends, and holidays, focused on food quality, cost control, and successful banquet/event service.