Sous Chef — High-Volume Venue with Perks & Growth

Lucky Strike Entertainment Corporation; 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 Corporation in California is hiring a Sous Chef to lead kitchen operations, maintain quality, and contribute to a dynamic entertainment venue. You will supervise kitchen staff, ensure food safety, and help execute events and banquets with precision.

The role requires 1–3 years of supervisory kitchen experience, ServSafe certification, and ability to manage budgets, menus, and inventory while delivering exceptional guest experiences in a fast-paced setting.

Qualifications

• Minimum of 1–3 years of kitchen supervisory experience in high-volume venues.
• Experience preparing catered events and presenting foods.
• Current ServSafe certification required.
• Relevant education or experience acceptable.

Responsibilities

• Adhere to the company’s mandated F&B menu and purchasing programs.
• Maintain budgeted revenue, costs of sales, labor, and supplies; review P&L statements.
• Plan, supervise, and execute all banquet functions with operations and sales staff.
• Estimate food consumption and schedule staff to match demand.
• Address disciplinary issues with KM/Chef/GM and foster teamwork.
• Ensure product quality, freshness, presentation; supervise prep, portioning, garnishing, storage.
• Assist with kitchen equipment maintenance and DOH sanitation audits.
• Maintain a clean, safe environment and report critical issues promptly.

Skills

Kitchen supervision

Budgeting

Food safety

Team leadership

Education

ServSafe certification

Job description

Lucky Strike Entertainment Corporation in California is hiring a Sous Chef to lead kitchen operations, maintain quality, and contribute to a dynamic entertainment venue. You will supervise kitchen staff, ensure food safety, and help execute events and banquets with precision.

The role requires 1–3 years of supervisory kitchen experience, ServSafe certification, and ability to manage budgets, menus, and inventory while delivering exceptional guest experiences in a fast-paced setting.