Kitchen Manager: Lead High-Volume BOH & Events

Spanish Springs Lanes; Arlington (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical, Dental, and Vision plans

401(k) Retirement Plans

Employee Stock Purchase Program

Vacation and Holidays

Discounts on Bowling/Waterpark/Events

Job summary

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

You’ll train and coach staff, work the line during prep, service and events, and own food cost, labor, inventory and waste controls while upholding sanitation and health codes. This role requires nights, weekends and holidays willingness.

Qualifications

• 3+ years of kitchen leadership experience including banquet and event service.
• Ability to lead from the line and manage in high-volume environments.
• Experience building BOH teams and achieving cost controls.
• ServSafe certification or ability to obtain it.
• Strong knowledge of food safety and sanitation standards.

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

Food cost control

Staff development

ServSafe certification

Job description

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

You’ll train and coach staff, work the line during prep, service and events, and own food cost, labor, inventory and waste controls while upholding sanitation and health codes. This role requires nights, weekends and holidays willingness.