Plant-Based Culinary Leader — Chef de Cuisine

Goodwin Recruiting; Baton Rouge (LA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health insurance

PTO

Bonus opportunities

Great work-life balance

Direct owner involvement

Collaborative work environment

Job summary

Goodwin Recruiting is partnering with a forward-thinking plant-based restaurant to hire a Chef de Cuisine who will lead all kitchen operations, ensuring top-tier quality and elegant presentation across lunch, brunch, and dinner services.

You will train and mentor a collaborative culinary team, manage inventory and vendor relationships with a focus on cost control, and uphold strict health and safety standards while collaborating with ownership on seasonal menus.

Qualifications

• 3–5+ years of culinary leadership experience in an independent restaurant.
• Proven track record in managing kitchen operations and maintaining high food quality standards.
• Solid financial understanding, including food and labor cost management.
• Strong leadership, communication, and organizational skills.
• Stable work history (2–3 years in each prior role) with excellent references.
• Professional demeanor: emotionally stable, calm, open to feedback, and accountable.
• No smoking, face tattoos, or visible facial piercings (as you’ll interact with guests).

Responsibilities

• Lead all kitchen operations for lunch, brunch, and dinner service.
• Ensure exceptional food quality, consistency, and elegant presentation.
• Train, mentor, and foster a collaborative, calm culinary team environment.
• Manage ordering, inventory, and vendor relationships with a focus on quality and cost control.
• Uphold rigorous health, safety, and cleanliness standards at all times.
• Collaborate with ownership on menu specials and seasonal offerings.

Skills

Leadership

Kitchen Ops

Cost Management

Communication

Organizational Skills

Stability/ Reliability

Job description

Goodwin Recruiting is partnering with a forward-thinking plant-based restaurant to hire a Chef de Cuisine who will lead all kitchen operations, ensuring top-tier quality and elegant presentation across lunch, brunch, and dinner services.

You will train and mentor a collaborative culinary team, manage inventory and vendor relationships with a focus on cost control, and uphold strict health and safety standards while collaborating with ownership on seasonal menus.