Kitchen Manager: Lead High-Volume BOH & Culinary Excellence

Lucky Strike Entertainment Corporation; Pennsylvania; On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, Dental, and Vision plans

Wellness resources

401(k) Retirement Plans

Employee Stock Purchase Program

Employee Assistance Program (EAP)

Vacation, Paid Sick Leave and Holidays

Bowling, Boomer's, and Waterpark, and

Job summary

Lucky Strike Entertainment is seeking a Kitchen Manager to lead the back of house, develop the BOH team, and ensure quality and consistency across all service periods and events.

In this role you will manage food costs, labor, inventory and waste while maintaining strict food safety standards and collaborating with the Executive Chef on menu rollouts and culinary execution. Flexible evenings and weekends required.

Qualifications

• 3+ years kitchen leadership experience including banquet and events.
• Ability to lead from the line and develop BOH teams.
• Current ServSafe certification or ability to obtain.
• Strong knowledge of food safety and sanitation in high-volume kitchens.

Responsibilities

• Run kitchen operations with a focus on food quality, speed, sanitation, and consistent execution across all service periods
• Train, coach, and develop BOH team members to perform at a high level in a fast-paced environment
• Work the line alongside your team during prep, service, and events, setting the standard through your own execution
• Manage food cost, labor, inventory, waste, and ordering to hit financial targets
• Maintain full compliance with food safety, sanitation, health codes, and operational standards
• Partner with Operations and the Executive Chef on menu rollouts, product consistency, and culinary standards

Skills

Kitchen leadership

Banquet & events

High-volume service

Food cost management

Labor control

Waste reduction

ServSafe certification

Food safety standards

Flexible availability

Job description

Lucky Strike Entertainment is seeking a Kitchen Manager to lead the back of house, develop the BOH team, and ensure quality and consistency across all service periods and events.

In this role you will manage food costs, labor, inventory and waste while maintaining strict food safety standards and collaborating with the Executive Chef on menu rollouts and culinary execution. Flexible evenings and weekends required.