Executive Chef

ESSENTIAL DUTIES

• EMBRACE THE MENU: Adhere to the company’s mandated F&B menu and purchasing programs
• KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary
• GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed
• PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume
• ASSEMBLE AN ALL-STAR TEAM: Work with the center’s management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks
• COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food
• KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager

WHO YOU ARE

• You’re an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability.
• You take accountability for your team (like any great leader) and your organizational skills are second to none.
• Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding.
• You’ll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center’s General Manager on all matters food-related.
• Experience prepping catered events or presenting food for other special events is desirable, but not essential.

DESIRED SKILLS

• 5+ Years of Kitchen Management / Executive Chef Experience
• Bachelor’s or culinary degree preferred
• Experience in high-volume retail, entertainment, hospitality, or restaurant venue required
• Extensive experience in banquet style events
• Experience managing and developing teams required
• Current ServSafe certification is required
• ServSafe instructor certification or ability to be certified is preferred

The pay range for this position is $85,000 to $95,000. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: www.bowlerocorp.com/careers/benefits.