Sous Chef - High-Volume Kitchen & Events

Lucky Strike Entertainment; Ladera Ranch (CA); On-site; USD 36,000 - 39,000; 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 in California is seeking a Sous Chef to lead kitchen operations, ensuring high-quality food, presentation, and compliance with safety standards. The role requires 1–3 years of supervisory experience in a fast-paced venue and current ServSafe certification.

You will manage food costs, staffing, and banquet functions, coordinating with operations and sales teams to deliver exceptional guest experiences while maintaining company budgets and quality standards.

Qualifications

• 1-3 years of kitchen supervisory experience in high-volume environments.
• Experience planning catered events and presenting foods for events is desirable.
• Relevant experience or an equivalent combination of education and experience acceptable.

Responsibilities

• Adhere to the company’s mandated F&B menu and purchasing programs.
• Maintain budgeted revenue, costs of sales, labor, supplies, and operating cash flow; review P&L statements and adjust as needed.
• Plan, supervise, and execute banquets with operations and sales teams; supervise food prep and service and cleanup.
• Estimate food consumption and place purchases from the program; schedule staff to match business volume shifts.
• Address disciplinary issues with KM/Chef or GM and foster teamwork.
• Ensure product quality, freshness, and presentation meet company standards; supervise prep, portioning, garnishing, and storage.
• Assist with kitchen equipment maintenance and DOH sanitation audits; ensure a clean, safe environment.
• Report critical issues to the General Manager promptly.

Skills

Kitchen supervision

Budgeting

Staff scheduling

ServSafe certified

Job description

Lucky Strike Entertainment in California is seeking a Sous Chef to lead kitchen operations, ensuring high-quality food, presentation, and compliance with safety standards. The role requires 1–3 years of supervisory experience in a fast-paced venue and current ServSafe certification.

You will manage food costs, staffing, and banquet functions, coordinating with operations and sales teams to deliver exceptional guest experiences while maintaining company budgets and quality standards.