Executive Chef: Lead High-Volume Kitchens & Banquets

Spanish Springs Lanes; Charlotte (NC); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical benefits

401(k) retirement

Stock purchase plan

EAP

Vacation & holidays

Discounts

Job summary

Lucky Strike Entertainment in Charlotte, NC is seeking an Executive Chef to lead our culinary operation five days a week, keeping on-site line cooking and managing Kitchen Managers and the BOH team. This is a hands-on leadership role where you stay on the line during peak service.

You will own food quality, cost control, labor optimization, and events, with opportunities to shape banquet and catering for high-volume operations. ServSafe certification is required or must be obtainable.

Qualifications

• 5+ years of culinary leadership in a high-volume food and beverage environment.
• Experience running banquet and event operations including large-scale catering and high-volume service.
• Active on the line during peak service, not desk-bound.
• 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

High-volume service

People development

Financial acumen

ServSafe certification

Job description

Lucky Strike Entertainment in Charlotte, NC is seeking an Executive Chef to lead our culinary operation five days a week, keeping on-site line cooking and managing Kitchen Managers and the BOH team. This is a hands-on leadership role where you stay on the line during peak service.

You will own food quality, cost control, labor optimization, and events, with opportunities to shape banquet and catering for high-volume operations. ServSafe certification is required or must be obtainable.