Chef de Cuisine: Lead Kitchen, Quality & Cost Control

Expotel Hospitality; Baton Rouge (LA); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical, dental and vision benefits

Life Insurance

Disability coverage

Employee assistance plan

Discounted rooms

Paid holidays

Paid vacation & sick time

401(k) Retirement Savings Plan

Job summary

Watermark Baton Rouge is seeking a full-time Chef de Cuisine to lead the kitchen, ensure high-quality, consistent presentation, and manage food and labor costs. You will train staff, uphold health standards, and collaborate with F&B leadership on menus and portion control.

The position requires at least 4 years in progressive kitchen roles, or 2 years with a culinary degree, and knowledge of F&B prep, health/law regulations.

Qualifications

• At least 4 years in progressive kitchen roles, or 2 years if culinary graduate.
• Knowledge of F&B preparation techniques, health department rules and liquor regulations.

Responsibilities

• Coordinate and monitor all kitchen operations and loss prevention.
• Monitor quality and presentation of all food products.
• Prepare required reports including wage progress, payroll, revenue, and staff schedules.
• Oversee daily kitchen operations including hot and cold stations and bakery.
• Know and enforce local health department sanitation laws and compute daily food cost.
• Collaborate with the Director of Food and Beverage on menu development and portion control.

Skills

F&B knowledge

Staff training

Cost control

Sanitation rules

Education

Culinary degree

Job description

Watermark Baton Rouge is seeking a full-time Chef de Cuisine to lead the kitchen, ensure high-quality, consistent presentation, and manage food and labor costs. You will train staff, uphold health standards, and collaborate with F&B leadership on menus and portion control.

The position requires at least 4 years in progressive kitchen roles, or 2 years with a culinary degree, and knowledge of F&B prep, health/law regulations.