Executive Chef

Lucky Strike Entertainment•Boston, MA

1d•Onsite

About The Position

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today!

Requirements

Experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability.
Takes accountability for their team and has organizational skills that are second to none.
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

Nice To Haves

Experience prepping catered events or presenting food for other special events is desirable, but not essential.
Bachelor's or culinary degree preferred
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