Executive Chef

LV Search Partners•Baton Rouge, LA

1d•$75,000 - $83,000•Onsite

About The Position

As the Executive Chef , you will lead all culinary operations at the property, ensuring the highest standards of food quality, service, and kitchen management. This role is central to maintaining a dynamic and innovative culinary program across all outlets, while also mentoring a skilled team and fostering a positive and professional kitchen environment. You will work collaboratively with the Director of Food & Beverage and other key departments to support strategic goals, particularly for catering and events. This is a hands-on leadership role requiring deep culinary expertise, business acumen, and a passion for team development.

Requirements

High School Diploma required; Bachelor’s degree preferred
5–10 years of culinary experience in a high-volume kitchen environment
Previous leadership experience in hospitality required
Strong verbal and written communication skills in English
Ability to work flexible hours, including weekends and holidays

Responsibilities

Lead and participate in regular departmental and company-wide meetings
Collaborate with the Director of F&B and Catering Sales Manager to meet event goals and develop customized menus
Oversee vendor relationships and food purchasing to ensure quality, consistency, and cost-effectiveness
Consult with clients for event planning including guest count, menu design, and execution logistics
Conduct informative and engaging pre-shift meetings to ensure staff is well-prepared and knowledgeable
Manage all culinary P&L, including cost of goods, labor, and supplies
Develop and manage department budgets, including capital expenditures
Ensure proper use, cleaning, and maintenance of kitchen equipment
Implement and communicate standard operating procedures for efficient kitchen operations
Monitor food costs and implement portioning, storage, and waste reduction practices
Standardize recipes to ensure consistent quality across all outlets
Lead procurement and oversee timely delivery of ingredients and supplies
Address and resolve escalated guest service concerns with discretion and professionalism
Hire, train, schedule, and develop culinary team members
Provide ongoing coaching and feedback to staff
Represent the company professionally with all stakeholders
Work efficiently under deadlines and apply relevant knowledge to real-time situations
Prioritize tasks and manage team resources effectively
Uphold confidentiality and non-disclosure policies
Foster a positive work environment and maintain high team morale
Maintain high levels of courtesy and customer service at all times
Report maintenance and safety issues promptly
Perform additional duties as assigned by management