Job Description

From the founders of Black Family Hospitality , a bold new concept is coming to their hometown of Lockhart, Texas. Big Bob’s Bowling is a high-energy destination featuring incredible food, craft cocktails, and an entertainment experience unlike anything else.

From the family behind Terry Black’s Barbecue and Opal’s Oysters , this latest venture brings their signature hospitality and innovation back to where it all began.

Big Bob’s Bowling is looking for a hands-on, high-energy BOH Manager to lead our kitchen operations in a fast-paced, entertainment-driven environment. This role is responsible for food quality, team leadership, cost control, and daily execution while supporting a concept that blends scratch cooking, bar energy, and bowling culture.

This is not a back-of-house-only role — we need a leader who thrives in a dynamic space, can pivot with business volume, and keeps standards high from open to close.

Kitchen Leadership

• Lead, coach, and develop all BOH team members
• Build schedules based on sales forecasts and event volume
• Maintain a positive, accountable kitchen culture
• Train new hires and uphold Black Family Hospitality standards

Food Quality & Execution

• Ensure all food meets brand standards for taste, presentation, and consistency
• Manage ticket flow during peak bowling and bar hours
• Protect recipe adherence and portion control
• Oversee prep systems and pars

Financial Performance

• Manage food cost and labor cost to budget
• Control waste, ordering, and inventory levels
• Complete weekly inventory and variance reporting
• Drive profitability without sacrificing quality

Operations & Safety

• Maintain a clean, organized, inspection-ready kitchen
• Enforce food safety, sanitation, and HACCP procedures
• Oversee equipment maintenance and communicate facility needs
• Ensure compliance with all health and safety regulations

What We’re Looking For

• 2+ years of kitchen leadership experience (Kitchen Manager, Sous Chef, or similar role)
• Strong understanding of food cost, inventory, and labor management
• Ability to lead in a high-volume, late-night environment
• Experience in casual dining, bar-forward concepts, or entertainment venues preferred
• ServSafeManager Certification (or ability to obtain)
• Flexible schedule including nights, weekends, and holidays

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