Kitchen Manager: Lead High-Volume BOH | Growth & Stock Plan

Spanish Springs Lanes; Sinking Spring (Berks County); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Medical, dental, vision

Wellness resources

401(k) plan

Employee stock purchase

Employee assistance program

Vacation & holidays

Discounts

Job summary

Lucky Strike Entertainment in the United States is seeking a Kitchen Manager to lead back-of-house operations, drive food quality, and manage costs across events and services. You will train and develop BOH staff, work on the line, control food costs and waste, and ensure sanitation and compliance, partnering with the Executive Chef on menu rollouts and standards.

This role requires 3+ years of leadership in high-volume kitchens, ServSafe certification, flexible schedule including nights and

Qualifications

• 3+ years of kitchen leadership experience in high-volume environments.
• Banquet and event service experience preferred.
• Ability to train and develop BOH teams and lead from the line.

Responsibilities

• Lead kitchen operations with emphasis on food quality, speed, sanitation, and consistent execution.
• Train, coach, and develop BOH team members for high performance.
• Work the line during prep, service and events, setting the standard with your execution.
• Manage food cost, labor, inventory, waste, and ordering to hit financial targets.
• Maintain strict food safety, sanitation, health codes, and operational standards.
• Collaborate with Operations and Executive Chef on menu rollouts and standards.

Skills

Kitchen leadership

Food cost management

Team development

Sanitation standards

ServSafe certified

Education

ServSafe certification

Job description

Lucky Strike Entertainment in the United States is seeking a Kitchen Manager to lead back-of-house operations, drive food quality, and manage costs across events and services. You will train and develop BOH staff, work on the line, control food costs and waste, and ensure sanitation and compliance, partnering with the Executive Chef on menu rollouts and standards.

This role requires 3+ years of leadership in high-volume kitchens, ServSafe certification, flexible schedule including nights and