Executive Chef - Lead High-Volume Kitchens & Teams

Lucky Strike Entertainment Corporation; Tustin (CA); On-site; USD 85,000 - 130,000; Full time

Benefits offered by this job

Medical/Dental/Vision

401(k)

Stock Purchase Program

EAP

Vacation/Holidays

Discounts

Job summary

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across our high-volume venues. You will work the line five days a week, develop BOH teams, and ensure every plate meets the brand’s standard.

This working chef role requires on-line cooking during peak service, banquet and event leadership, and strong financial acumen. Flexible schedule includes nights, weekends, and holidays.

Qualifications

• 5+ years of culinary leadership in a high-volume food & beverage environment.
• Proven experience running banquet and event operations including large-scale catering.
• Active on the line during peak service, not just supervisory.
• Track record of developing Kitchen Managers and BOH teams.
• Advanced financial acumen including food cost control and labor optimization.
• 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 operations

Line cook on peak service

Team development

Food cost & P&L understanding

ServSafe certified or eligible

Flexible schedule

Job description

Lucky Strike Entertainment is seeking an Executive Chef to lead culinary operations across our high-volume venues. You will work the line five days a week, develop BOH teams, and ensure every plate meets the brand’s standard.

This working chef role requires on-line cooking during peak service, banquet and event leadership, and strong financial acumen. Flexible schedule includes nights, weekends, and holidays.