JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will possess a strong background in fine dining and catering, with proven skills in kitchen management, menu planning, and food safety. As the Head Chef, you will be responsible for overseeing all kitchen operations while ensuring the highest standards of food quality and presentation.

QUALIFICATIONS

• Proven experience as a Head Chef or in a similar leadership role within the culinary field.
• Extensive knowledge of food production techniques, menu planning, and restaurant management.
• Strong leadership skills with experience in team management and shift management.
• Familiarity with inventory control processes and cost management strategies.
• Excellent cooking skills with a passion for creating high-quality dishes using fresh ingredients.
• Experience in fine dining establishments is highly desirable.
• Background in banquet service or catering is a plus.
• Strong understanding of food safety regulations and best practices in food handling.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Culinary degree or relevant certification is preferred but not required. Join our team as we strive to deliver outstanding culinary experiences that delight our guests!
  Job Types: Full-time, Contract
  Pay: From $65,000.00 per year

Ability to Commute:

• Baton Rouge, LA 70810 (Required)

Ability to Relocate:

• Baton Rouge, LA 70810: Relocate before starting work (Preferred)

Work Location: In perso

• Lead and manage the kitchen staff, fostering a collaborative and efficient work environment.
• Plan and design innovative menus that reflect current culinary trends while meeting guest expectations.
• Supervise food preparation and cooking processes to ensure consistency and quality of dishes served.
• Oversee inventory management, including ordering supplies and controlling food costs.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Train and mentor kitchen staff on cooking techniques, food handling, and safety practices.
• Collaborate with the front-of-house team to ensure seamless service during peak hours.
• Manage catering events, including menu planning and execution to meet client specifications.
• Monitor kitchen performance metrics to identify areas for improvement and implement necessary changes.