Sous Chef — High-Energy Kitchen Lead (Weekly Pay)

Assembly Row; Somerville (MA); On-site; USD 33,000 - 40,000; Full time

Benefits offered by this job

Free Bowling

$1 Arcade Play

20% off Events

50% off Food & Beverages

Weekly Pay

Job summary

Lucky Strike Entertainment is seeking a Sous Chef to lead kitchen operations in a high-volume entertainment venue. You will supervise staff, ensure menu execution, control costs, and maintain quality across food prep and service.

The role requires 1–3 years of supervisory kitchen experience, ServSafe certification, and the ability to plan for catered events. Competitive benefits and weekly pay are part of the package.

Qualifications

• Minimum of 1-3 years of kitchen supervisory experience in high-volume entertainment, hospitality, or restaurant venues.
• Experience preparing catered events and presenting foods for special events desirable.
• Relevant experience or an equivalent combination of education and experience is acceptable.

Responsibilities

• Adhere to the F&B menu and purchasing programs.
• Maintain budgeted revenue, costs of sales, labor, supplies, and operating cash flow; review monthly P&L and adjust as needed.
• Plan, supervise, and execute all banquet functions with operations and sales staff; supervise preparation and service of food and refreshments; ensure cleanup.
• Estimate food consumption and schedule staff to match business volume.
• Address disciplinary issues with KM/Chef and foster a team environment.
• Ensure product quality, freshness, and presentation meet standards; supervise preparation, portioning, garnishing, and storage.
• Assist with kitchen equipment maintenance and DOH sanitation audits.
• Maintain a clean, safe environment and report critical issues to the General Manager.

Skills

Kitchen supervision

Culinary skills

Education

ServSafe certification

Job description

Lucky Strike Entertainment is seeking a Sous Chef to lead kitchen operations in a high-volume entertainment venue. You will supervise staff, ensure menu execution, control costs, and maintain quality across food prep and service.

The role requires 1–3 years of supervisory kitchen experience, ServSafe certification, and the ability to plan for catered events. Competitive benefits and weekly pay are part of the package.