Kitchen Manager

Lucky Strike Entertainment•Atlanta, GA

1d•Onsite

About The Position

At Lucky Strike Entertainment, the Executive Chef is a key leadership role responsible for overseeing all food operations within a vibrant entertainment center. This position involves adhering to company-mandated F&B menus and purchasing programs, managing financial aspects including revenue, costs of sales, labor, and supplies, and reviewing monthly profit & loss statements. The Executive Chef collaborates with the Operations and Sales teams to plan, supervise, and execute food and beverage services for all events, including preparation, portioning, garnishing, and storage, and assists with cooking when necessary. The role also entails estimating food consumption, making appropriate purchases, and efficiently scheduling kitchen staff to accommodate business volume. A critical aspect is recruiting, hiring, training, and retaining a high-performing kitchen staff, including developing sous chefs and lead cooks. The Executive Chef is accountable for maintaining product quality, freshness, and presentation to company standards, and managing kitchen equipment maintenance, sanitation audits, and cleaning schedules to comply with Department of Health regulations. This role requires an experienced Executive Chef with strong customer service skills, excellent interpersonal and communication abilities, and a high level of profit and loss capability. The ideal candidate takes accountability for their team and possesses exceptional organizational skills, thriving in a fast-paced, high-volume retail environment. The Executive Chef leads a team of lead cooks, cooks, dishwashers, and servers, and reports directly to the General Manager on all food-related matters.

Requirements

5+ Years of Kitchen Management / Executive Chef Experience
Experience in high-volume retail, entertainment, hospitality, or restaurant venue required
Experience managing and developing teams required
Current ServSafe certification is required

Nice To Haves

Bachelor’s or culinary degree preferred
Extensive experience in banquet style events
Experience prepping catered events or presenting food for other special events is desirable, but not essential
ServSafe instructor certification or ability to be certified is preferred

Responsibilities

Adhere to the company’s mandated F&B menu and purchasing programs
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
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
Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume
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.
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
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