Executive Kitchen Manager - Walk-On's Sports Bistreaux - Baton Rouge

Job Summary

We are seeking a highly skilled and experienced Executive Kitchen Manager to oversee the food production side of our Walk-On's location. The ideal candidate will embody the same qualities as our General Managers – business-savvy, people-focused, and committed to upholding high standards of quality and efficiency. You will play a critical role in managing our kitchen operations, ensuring the highest quality of scratch-made dishes, and building a high standard culinary operations culture.

Duties/Responsibilities

• Oversee all aspects of kitchen operations, ensuring the delivery of high-quality, scratch-made food.
• Develop and maintain systems for food production that maximize efficiency and quality.
• Implement and uphold stringent standards of cleanliness and sanitation in the kitchen.
• Conduct high-level training programs for kitchen staff, focusing on culinary skills, food safety, and operational procedures.
• Manage food costs, inventory, and kitchen budgeting to optimize profitability.
• Work closely with the General Manager to align kitchen operations with overall restaurant goals.
• Foster a culture of teamwork, professionalism, and excellence within the kitchen staff.
• Ensure compliance with all local, state, and federal regulations regarding food safety and sanitation.
• Address and resolve any food quality or service issues with promptness and professionalism. 
• Execute Walk-On’s systems and hold team accountable to complete systems.

Qualifications:

• Culinary degree or equivalent professional culinary training.
• Minimum of 5 years of experience in kitchen management, preferably in a high-volume, full-service restaurant.
• 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 culinary arts and commitment to delivering high-quality, scratch-made food.

Physical Requirements

• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 70 pounds at times. 
• Prolonged periods of standing and leaning over.