High-Volume Kitchen Manager | Line Lead & Cost Control

Spanish Springs Lanes; Cerritos (CA); On-site; USD 41,000 - 44,000; Full time

Benefits offered by this job

Medical, Dental, and Vision plans

401(k) Retirement Plans

Employee Stock Purchase Program

Employee Assistance Program (EAP)

Vacation and Holidays

Bowling, Boomer's, Waterpark discounts

Job summary

Lucky Strike Entertainment is hiring a Kitchen Manager to lead the back of house, develop the BOH team, and drive cost control and quality across all service periods and events.

You will work on the line with your team, ensuring food quality, speed, sanitation, and consistent execution while collaborating with the Executive Chef on menus and standards. This role requires strong leadership and culinary skills in a busy entertainment venue.

Qualifications

• 3+ years of kitchen leadership in high-volume settings.
• Ability to lead from the line with a strong culinary skill set.
• Experience building and developing BOH teams.
• Strong financial acumen in food cost, labor, and waste management.
• ServSafe certification or ability to obtain.
• Knowledge of food safety and sanitation standards in busy kitchens.
• Flexible availability including nights, weekends, and holidays.

Responsibilities

• Run kitchen operations with a focus on quality, speed, sanitation, and consistent execution across service periods.
• Train, coach, and develop BOH team members for high performance in a fast-paced environment.
• Work the line during prep, service, and events to set the standard through personal execution.
• Manage food cost, labor, inventory, waste, and ordering to hit financial targets.
• Maintain full compliance with food safety, sanitation, health codes, and standards.
• Partner with Operations and the Executive Chef on menu rollouts and culinary standards.

Skills

Kitchen leadership

Culinary skills

BOH team development

Food cost management

ServSafe certified

Sanitation knowledge

Flexible availability

Job description

Lucky Strike Entertainment is hiring a Kitchen Manager to lead the back of house, develop the BOH team, and drive cost control and quality across all service periods and events.

You will work on the line with your team, ensuring food quality, speed, sanitation, and consistent execution while collaborating with the Executive Chef on menus and standards. This role requires strong leadership and culinary skills in a busy entertainment venue.