Risevoic
Sous Chef
Company : Bowlero
Location : Chesapeake, VA, 23320
Job Type : Full Time / Part Time
Date Posted : 29 December 2025
Overview
Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today!
WHAT OUR SOUS CHEFS DO
Our Sous Chefs are skilled chefs who 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.
A SOUS CHEF'S DAY-TO-DAY
- 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 in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up.
- Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume
- Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment.
- 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
- Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits
- Proactively ensures that a clean, safe environment is maintained at all times.
- Report critical issues to General Manager ASAP.
WHAT IT TAKES
- Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required
- Experience preparing catered events and presenting foods for special events desirable
- Relevant experience or equivalent combination of education and experience is also acceptable.
- Current ServSafe certification required.
PERKS (MORE REASONS YOU’LL LOVE YOUR JOB)
- Free Bowling
- $1 Arcade Play
- 20% off Events
- 50% off Food & Beverages
- Weekly Pay
WORK ENVIRONMENT/PHYSICAL DEMANDS:
- Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance.
Pay Range
- The pay range for this position is from $23.00 to $30.00 per hour.
Who We Are
Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world’s premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com.
The pay range for this position is $23.00 to $30.00 per hour.
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
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Frequently asked questions
Chesapeake offers a moderately competitive market for Sous Chef positions, with demand driven by hospitality and entertainment venues like Bowlero. Candidates with supervisory kitchen experience and ServSafe certification stand out, as employers seek professionals who can manage food quality and banquet operations efficiently.
Besides the mandatory ServSafe certification, Chesapeake employers highly value knowledge of local health codes and sanitation audits due to strict Department of Health regulations. Familiarity with banquet service standards and food purchasing protocols specific to Virginia enhances a Sous Chef’s candidacy.
Successful Sous Chefs blend culinary artistry with leadership, managing kitchen staff, overseeing banquet functions, and controlling food costs. Strong organizational skills and the ability to maintain high standards for food presentation and kitchen sanitation are critical for thriving in high-volume settings.
Starting as a Sous Chef opens pathways to Executive Chef or Kitchen Manager roles, especially when gaining experience in banquet coordination and budget management. Expanding skills in staff supervision and event catering can accelerate career advancement in hospitality hubs like Chesapeake.
Days involve balancing food prep with staff scheduling, ensuring compliance with food safety standards, and collaborating with sales teams on banquet events. Maintaining inventory, monitoring costs, and troubleshooting kitchen operations also form key daily responsibilities.
At Bowlero, Sous Chefs engage in a lively, entertainment-driven atmosphere where culinary skills meet dynamic event support. The role emphasizes teamwork, operational efficiency, and an energetic work environment, differing from traditional restaurant settings by integrating food service with amusement experiences.
Bowlero offers performance incentives, competitive pay, and benefits including healthcare coverage. Opportunities to manage high-volume kitchen operations and participate in banquet events enhance skill sets, while perks like free bowling create a unique work-life balance fostering employee engagement.
Sous Chefs in Chesapeake can expect to earn between $23.00 and $30.00 per hour, reflecting local market standards for candidates with 1–3 years of supervisory kitchen experience, especially within entertainment and hospitality venues.
Bowlero’s Sous Chef role demands a blend of culinary management and banquet supervision with budget oversight, whereas Junior Sous Chef positions often focus more narrowly on food prep and assisting senior chefs, offering less autonomy in kitchen operations.
Beyond culinary duties, Bowlero Sous Chefs coordinate banquet services, manage food purchasing aligned with company programs, and conduct sanitation audits to meet local health regulations while fostering a team-oriented kitchen environment.