Sous Chef - High-Volume Entertainment Kitchen

Lucky Strike Entertainment; Sinking Spring (Berks County); Presencial; USD 29.000 - 34.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free Bowling

$1 Arcade Play

20% off Events

50% off Food & Beverages

Weekly Pay

Descripción de la vacante

Lucky Strike Entertainment seeks a hands-on Sous Chef to lead kitchen operations within our high-energy entertainment venues. You will manage food preparation, uphold menu standards, and collaborate with the KM/Chef and events teams to deliver memorable dining experiences.

This role requires 1–3 years of supervisory kitchen experience in a high-volume setting, current ServSafe certification, and the ability to supervise catering and banquet service while controlling costs and maintaining safety

Formación

• 1–3 years of kitchen supervisory experience in high-volume venue.
• Current ServSafe certification.
• Experience with catered events is a plus.

Responsabilidades

• Adhere to the F&B menu and purchasing programs.
• Maintain budgeted revenue, costs of sales, labor, and supplies; review P&L statements.
• Lead banquet functions in collaboration with operations and sales teams.
• Estimate food consumption and schedule staff for shifts.
• Address disciplinary issues with guidance from KM/Chef or GM and foster teamwork.
• Ensure product quality, freshness, and presentation meet standards.
• Assist with kitchen equipment maintenance and health regulations audits.
• Maintain a clean, safe kitchen environment and report issues promptly.

Conocimientos

Kitchen supervisory experience

ServSafe certification

Catering/Events experience

Descripción del empleo

Lucky Strike Entertainment seeks a hands-on Sous Chef to lead kitchen operations within our high-energy entertainment venues. You will manage food preparation, uphold menu standards, and collaborate with the KM/Chef and events teams to deliver memorable dining experiences.

This role requires 1–3 years of supervisory kitchen experience in a high-volume setting, current ServSafe certification, and the ability to supervise catering and banquet service while controlling costs and maintaining safety