Kitchen Manager
Overview:
Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They’re the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently.
ESSENTIAL DUTIES: Get a glimpse of all you’ll experience as a Kitchen Manager
EMBRACE THE MENU- 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
- 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.
WHO YOU ARE:
You’re an experienced Kitchen Manager 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: Check out the desired skills below and see if you have what it takes to join our world-class team!- 3+ Years of Kitchen Management Experience
- Bachelor’s or culinary degree
- Experience in high-volume retail, entertainment, hospitality, or restaurant venue required
- Experience preparing banquet style events
- Current ServSafe certification is required
- ServSafe instructor certification or ability to be certified is preferred
WORK ENVIRONMENT/ PHYSICAL DEMANDS:
- Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance.
WHO WE ARE
With over 350 entertainment destinations spanning North America, our portfolio includes renowned brands like Bowlero, Lucky Strike, AMF, and the Professional Bowlers Association (PBA). As a company, we are committed to diversity, dedicated to our guests, and devoted to making the work-life experience a joy for one another.When work is this much fun, it doesn’t feel like work at all. Join our team of over 12,000 associates and experience the fulfillment of being part of the Bowlero family.
Bowlero 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
The approximate pay range for this position is $60,000 - $65,000 per year. Please note that the pay range provided is a good faith estimate for the position at the time of posting. Final compensation may vary based on factors including but not limited to background, knowledge, skills, and abilities as well as the geographic location of the position.
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