Exceptional entertainment starts with world-class dining. That’s where you come in. The Chef at Bowlmor AMF is responsible for bringing all of our wonderfully delicious and inventive culinary creations to life. There’s more to the Chef position, however, than just preparing our signature dishes. The Chef is a staff manager extraordinaire whose culinary intelligence is complimented by a nuanced understanding of guest service. Chefs are attentive to details and fluent in logistics—highly analytical decision makers who are responsible for overseeing budgets, controlling costs, and maintaining restaurant and banquet menus for their designated venues.
Chefs can work easily amid our established protocols, adhering to our purchasing programs and embracing our company’s F&B mandated menu. Estimating food consumption and making the appropriate purchases from our food program are essential aspects of the Chef position. Chefs are also keenly aware of the role that revenue plays vis-à-vis kitchen operations. To that end, our Chefs routinely review profit and loss statements and act on any changes in revenue, in addition to maintaining budgeted revenue, cost of sales, labor, supplies, and operating cash flow—all as they relate to food operations.
Banquet-style functions and other special events make up the lion’s share of our business, which is why the Chef is actively involved in the planning, supervision, and execution of all banquet events, working in conjunction with the operations and sales staff as required.
The Chef is also responsible for recruiting, hiring, and retaining a best-in-class kitchen staff; supervising cooks in the preparation, portioning, garnishing, and storage of food; and assisting in food preparation when necessary. On a more administrative level, the Chef effectively schedules staff, manages all kitchen equipment maintenance, and develops monthly action items to address any outstanding issues that may arise.
What does it take to be a great Bowlero Corp Chef? Typically a bachelor’s degree or culinary degree in addition to at least 3 years of management experience in a high-volume retail, entertainment, hospitality, or restaurant venue. Experience in preparing dishes for catered and special events is also a big plus. Current ServSafe certification is a must, and ServSafe instructor certification (or the ability to become certified) is preferred. Apply now and see if you’re destined for a strikingly different kind of career!