Chef de Cuisine - Creative Kitchen Leader & Menu Architect

L'Auberge Baton Rouge; Baton Rouge (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Day-one medical coverage

401(k) matching

Annual performance bonus

Paid time off accrual

Job summary

L'Auberge Baton Rouge in Baton Rouge, LA is seeking a seasoned Sous Chef to lead our culinary team and ensure high standards across service periods. You will supervise cooks, manage schedules, and drive menu execution with an emphasis on quality and consistency.

We value expert butchery, strong communication, and the ability to multitask in a fast-paced environment while maintaining cost controls and compliance with health and safety regulations.

Qualifications

• Degree from certified food service program, apprenticeship, culinary school or equivalent.
• Minimum of five years in the industry with at least three years as a Sous Chef or equivalent.
• Excellent verbal and written communication skills and problem solving ability.

Responsibilities

• Staff, schedule, evaluate, train, develop and monitor culinary team.
• Oversee cooking operations, portion control, and presentation to meet standards.
• Manage health regulations, inventories, and cost controls while maintaining quality.

Skills

Butchery

Communication

Organization

Multi-tasking

P&L analysis

Education

Culinary degree

Tools

Excel

Word

Job description

L'Auberge Baton Rouge in Baton Rouge, LA is seeking a seasoned Sous Chef to lead our culinary team and ensure high standards across service periods. You will supervise cooks, manage schedules, and drive menu execution with an emphasis on quality and consistency.

We value expert butchery, strong communication, and the ability to multitask in a fast-paced environment while maintaining cost controls and compliance with health and safety regulations.