Culinary Operations Leader – Scratch-Made Excellence

Teneightconcepts

Baton Rouge (LA)

Hybrid

USD 65.000 - 90.000

Vollzeit

14 Tage+

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

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Zusammenfassung

Walk-On’s is seeking an Executive Kitchen Manager in Baton Rouge, LA to oversee the food production side of the operation. You will shape culinary culture, drive scratch-made quality, and lead a high-performing kitchen team to meet Walk-On’s standards.

The role requires a culinary degree and 5+ years of kitchen management experience, with a focus on safety, efficiency, and profitability. Flexibility to work weekends and holidays is expected.

Qualifikationen

  • Culinary degree or equivalent professional training.
  • 5+ years in kitchen management, preferably in a high-volume, full-service restaurant.
  • Strong leadership and communication skills.

Aufgaben

  • Oversee kitchen operations, delivering high-quality scratch-made food.
  • Develop systems for food production to maximize efficiency and quality.
  • Uphold cleanliness and sanitation standards in the kitchen.
  • Conduct high-level training programs for kitchen staff.
  • Manage food costs, inventory, and budgeting to optimize profitability.
  • Collaborate with General Manager to align kitchen ops with restaurant goals.
  • Foster teamwork, professionalism, and excellence in the kitchen.
  • Ensure compliance with local, state, and federal food safety regulations.
  • Address and resolve food quality or service issues promptly.
  • Execute Walk-On’s systems and enforce procedures.

Kenntnisse

Culinary leadership
Food safety
Team leadership
Operations & budgeting
Communication

Ausbildung

Culinary degree

Jobbeschreibung

Walk-On’s is seeking an Executive Kitchen Manager in Baton Rouge, LA to oversee the food production side of the operation. You will shape culinary culture, drive scratch-made quality, and lead a high-performing kitchen team to meet Walk-On’s standards.

The role requires a culinary degree and 5+ years of kitchen management experience, with a focus on safety, efficiency, and profitability. Flexibility to work weekends and holidays is expected.

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