Sous Chef

Kaizen Lab Inc.; Baton Rouge (LA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401K matching plan

Opportunities for career advancement

Job summary

Kaizen Lab Inc. in Baton Rouge is looking for an experienced Sous Chef to join their innovative restaurant paired with a state-of-the-art pickleball facility. This vibrant venue emphasizes fresh, chef-driven cuisine and aims to create a memorable culinary experience.

The ideal Sous Chef will assist in kitchen management, menu planning, and ensuring high culinary standards in a collaborative environment. Benefits include competitive salary and opportunities for professional advancement.

Qualifications

• 2+ years of experience as a Sous Chef or in a similar role.
• Strong leadership, organizational, and communication skills.
• Ability to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen.
• Assist in developing a menu that’s seasonal and crowd-pleasing.
• Lead back-of-house operations during service.

Skills

Leadership skills

Organizational skills

Culinary techniques

Food safety knowledge

Education

Culinary degree or equivalent professional training

Job description

Be Part of Baton Rouge’s Most Exciting New Concept

Court to Table | Baton Rouge, LA | Full-Time

We’ve launched a first-of-its-kind destination in Baton Rouge — a vibrant restaurant paired with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet.

We’re looking for a Sous Chef who’s passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that’s both approachable and unforgettable. As third-in-command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation.

Key Responsibilities

• Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
• Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
• Lead back-of-house operations during service — managing line cooks, prep, and plating
• Ensure food consistency, portion control, and quality standards are met daily
• Help manage ordering, inventory, and food cost targets
• Maintain cleanliness, safety, and health standards at all times
• Set the tone for a collaborative, high-energy kitchen culture

Qualifications

• 2+ years of experience as a Sous Chef or in a similar role
• Culinary degree or equivalent professional training preferred
• Bi-lingual English/Spanish a plus
• Strong leadership, organizational, and communication skills
• In-depth knowledge of kitchen operations, food safety, and culinary techniques
• Ability to work flexible hours, including nights, weekends, and holidays
• Passion for excellence and a commitment to high standards

Benefits

• Competitive salary
• Health, dental, and vision insurance
• 401K matching plan
• Opportunities for career advancement and professional development
• Dynamic and supportive work environment