Risevoic
Sous Chef
Company : Bowlero
Location : Mesa, AZ, 85202
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.
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.
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
In Mesa, AZ, holding a current ServSafe certification is often essential for sous chefs, ensuring compliance with food safety standards. Additionally, local culinary workshops or hospitality certifications can enhance your profile in this competitive entertainment and banquet-driven market.
Mesa’s vibrant entertainment hubs see moderate demand for skilled sous chefs, especially in venues like Lucky Strike. With a blend of hospitality and event catering, candidates with supervisory experience and banquet skills tend to have an edge amid a growing local workforce.
Top sous chefs master kitchen leadership, budget oversight, and event coordination. They balance culinary creativity with operational tasks like staff scheduling and quality control, proving indispensable in high-volume settings such as entertainment centers or banquet halls.
Yes, junior sous chef positions provide crucial hands-on management experience in busy kitchens. They serve as foundational roles for developing skills in food prep, team supervision, and event catering, essential for progressing to senior sous chef responsibilities.
Bowlero offers dynamic advancement for sous chefs, with potential pathways toward kitchen management or executive chef roles. Exposure to large-scale entertainment dining and banquet functions equips you with versatile experience valued across hospitality sectors.
At Bowlero, sous chefs play a vital part in crafting memorable guest experiences by aligning food quality with lively entertainment settings. This role demands multitasking between food prep, banquet coordination, and maintaining vibrant atmosphere standards.
Sous chefs in Mesa typically earn between $40,000 and $52,000 annually, depending on experience and venue type. Entertainment-focused kitchens like Bowlero might offer competitive wages coupled with perks such as event discounts and weekly pay.
Handling banquet events requires precise timing, menu adherence, and seamless coordination with sales and operations teams. Sous chefs must anticipate changing guest volumes and maintain consistent food quality under pressure.
Effective supervision ensures smooth workflow, food safety, and staff productivity. In bustling environments like Lucky Strike, sous chefs prevent bottlenecks and uphold service standards, directly impacting customer satisfaction.
Bowlero blends culinary duties with entertainment, offering perks like free bowling and arcade access. This creates a lively work environment distinct from traditional kitchens, appealing to culinary professionals who thrive in energetic, guest-focused settings.