Kitchen Manager: Lead High-Volume, Scratch-Made Cuisine

Teneightconcepts; Baton Rouge (LA); Hybride; USD 55 000 - 70 000; Plein temps

Avantages offerts par ce poste

Competitive incentives

Career development

Supportive work environment

Benefits package: health, dental, 401K

Résumé du poste

Walk-On's Sports Bistreaux in Baton Rouge seeks a skilled Kitchen Manager to oversee the food production side of the Walk-On's location. The role is business-minded, people-focused, and dedicated to high standards of quality and efficiency, guiding culinary operations and a dedicated team.

You will manage kitchen procedures, quality control, safety compliance, training, and labor planning to meet profitability and guest satisfaction goals in a fast-paced environment.

Qualifications

• Minimum 2 years of kitchen management experience in full-service restaurants.
• Demonstrated ability in leading a kitchen team and managing food production.
• Strong knowledge of food safety and sanitation regulations.
• Excellent leadership and communication skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Passion for team member development and delivering high-quality, scratch-made food.

Responsabilités

• Oversee all aspects of kitchen operations and ensure high-quality, scratch-made food.
• Understand and enforce all policies, procedures, standards, and training programs.
• Maintain recipes, portions, cooking and serving standards.
• Develop systems for efficient and quality food production.
• Uphold cleanliness and sanitation in the kitchen.
• Lead training programs for kitchen staff on culinary skills and safety.

Connaissances

Kitchen leadership

Team development

Food safety

Communication

Flexibility

Scratch-made food

Description du poste

Walk-On's Sports Bistreaux in Baton Rouge seeks a skilled Kitchen Manager to oversee the food production side of the Walk-On's location. The role is business-minded, people-focused, and dedicated to high standards of quality and efficiency, guiding culinary operations and a dedicated team.

You will manage kitchen procedures, quality control, safety compliance, training, and labor planning to meet profitability and guest satisfaction goals in a fast-paced environment.