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Culinary Director Jobs in Baton Rouge, LA (NOW HIRING)

American Cruise Lines

Sous Chef

Saint Francisville, LA · On-site

$49K - $66K/yr

Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen ...

Chief of Minds

Operations Director

Baton Rouge, LA · On-site

$60K - $70K/yr

We're looking for an Operations Director who thrives on structure, leads with steadiness, and gets things done. This is a newly created role where you will be the operational backbone of the ...

Chief of Minds

Operations Director

Baton Rouge, LA · On-site

$60K - $70K/yr

We're looking for an Operations Director who thrives on structure, leads with steadiness, and gets things done. This is a newly created role where you will be the operational backbone of the ...

Chief of Minds

Operations Director

Baton Rouge, LA · On-site

We're looking for an Operations Director who thrives on structure, leads with steadiness, and gets things done. This is a newly created role where you will be the operational backbone of the ...

City Pork

Cook - City Pork Jefferson

Baton Rouge, LA

$12 - $14.50/hr

City Group Hospitality - Immediate Cook Position Are you passionate about food and eager to work in a dynamic culinary environment? Do you thrive in a team that values growth and personal advancement?

Pizza Hut

Director of Operations

Donaldsonville, LA · On-site

As a Director of Operations, you will have the responsibility of overseeing the people, processes, and operations to drive brand excellence in day-to-day operations of all assigned stores. This ...

PF Changs

Assistant Executive Chef

Baton Rouge, LA

$23.08 - $30.07/hr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

PF Changs

Assistant Executive Chef

Baton Rouge, LA · On-site

$66K - $86K/yr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

P.F. Chang's

Assistant Executive Chef

Baton Rouge, LA · On-site

$66K - $86K/yr

The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the ...

Orbital

Director of Operations

Baton Rouge, LA · On-site

$225K - $300K/yr

Director of Operations Location: Onsite; Gulf Coast Region FLSA Classification Exempt Orbital Engineering, Inc. is seeking a Director of Operations to lead and oversee our Gulf Coast region, with ...

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All JobsCulinary JobsCulinary Director JobsCulinary Director Jobs in Baton Rouge, LA

Culinary Director information

See Baton Rouge, LA salary details

$28.8K

$93K

$205.5K

How much do culinary director jobs pay per year?

As of Aug 21, 2026, the average yearly pay for culinary director in Baton Rouge, LA is $93,029.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,600.00 and $118,100.00 per year, depending on experience, location, and employer.

What is a culinary director?

A Culinary Director is a senior-level professional responsible for overseeing the culinary operations of a restaurant, hotel, catering company, or hospitality group. They create and implement menus, establish food quality standards, and manage kitchen staff and budgets. Culinary Directors often collaborate with executive chefs to ensure consistency and excellence in food preparation, safety, and presentation. Their role involves both creative menu development and administrative tasks such as cost control and staff training.

What is a culinary director?

A culinary director is responsible for the overarching targets and goals of restaurants or other food operations. As a culinary director, your duties are to establish a menu, hire chefs and other staff, plan budgets, and determine what to charge for menu items. This career requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.

What are the key skills and qualifications needed to thrive as a culinary director, and why are they important?

To thrive as a Culinary Director, you need extensive culinary expertise, menu development experience, and leadership abilities, typically supported by a degree in culinary arts or hospitality management. Familiarity with inventory management systems, kitchen equipment, and food safety certifications such as ServSafe are commonly required. Exceptional communication, creativity, and organizational skills help a Culinary Director lead teams and maintain high standards. These competencies ensure consistent food quality, efficient kitchen operations, and a positive dining experience that drives business success.

What are some common challenges faced by a culinary director in managing multiple kitchens or venues?

A Culinary Director often oversees several kitchens or venues, which can make maintaining consistent food quality, safety standards, and operational efficiency a challenge. Coordinating communication between teams, ensuring staff training, and adapting menus to suit different locations require strong organizational and leadership skills. Building a cohesive vision across all outlets while managing costs and supplier relationships is key to success in this role. Regular site visits and open lines of communication help address these challenges effectively.

What is the difference between Culinary Director vs Executive Chef?

AspectCulinary DirectorExecutive Chef
Primary FocusOversees culinary operations, menu development, and strategic planningManages kitchen staff, food preparation, and daily kitchen operations
CredentialsOften requires culinary certification or extensive experience, leadership skillsTypically requires culinary degree or extensive culinary experience
Work EnvironmentCorporate kitchens, hotel chains, large restaurants, food service companiesRestaurant kitchens, hotels, resorts, culinary establishments
ResponsibilitiesStrategic planning, menu innovation, staff training, quality controlKitchen management, food quality, staff supervision, daily operations

The main difference between a Culinary Director and an Executive Chef lies in their scope of responsibilities. The Culinary Director focuses on strategic oversight and overall culinary operations, often in larger organizations, while the Executive Chef manages daily kitchen activities and food preparation. Both roles require culinary expertise, but the Culinary Director emphasizes leadership and planning at a higher organizational level.

How much does a culinary director make in the US?

A culinary director in the US typically earns between $70,000 and $120,000 annually, depending on experience, location, and the size of the organization. They often oversee kitchen operations, menu development, and staff management, requiring strong leadership and culinary skills.

Is a culinary director higher than an executive chef?

A culinary director typically holds a higher leadership position than an executive chef, overseeing multiple kitchens or restaurant groups and focusing on overall culinary strategy, branding, and menu development. An executive chef usually manages daily kitchen operations within a single establishment. The hierarchy can vary by organization, but generally, the culinary director has broader responsibilities and authority.
More about Culinary Director jobs

What are the most commonly searched types of Culinary jobs in Baton Rouge, LA?

The most popular types of Culinary jobs in Baton Rouge, LA are:

What are popular job titles related to Culinary Director jobs in Baton Rouge, LA?

For Culinary Director jobs in Baton Rouge, LA, the most frequently searched job titles are:

What job categories do people searching Culinary Director jobs in Baton Rouge, LA look for?

The top searched job categories for Culinary Director jobs in Baton Rouge, LA are:

What cities near Baton Rouge, LA are hiring for Culinary Director jobs?

Cities near Baton Rouge, LA with the most Culinary Director job openings:

Culinary Director jobs near you
Infographic showing various Culinary Director job openings in Baton Rouge, LA as of August 2026, with employment types broken down into 2% As Needed, 84% Full Time, 10% Part Time, 2% Temporary, and 2% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $93,029 per year, or $44.7 per hour.

Assistant Director of Food Services

Particular Council of St. Vincent de Paul of Baton Rouge, Louisiana

Baton Rouge, LA • On-site

$40K - $50K/yr

Full-time

Dental, Vision, Life, PTO

Posted 23 days ago

Job description

The OpportunityAs Assistant Director of Food Services, you’ll serve as the Director’s key partner in leading St. Vincent de Paul Baton Rouge’s high-volume community kitchen—helping ensure meals and outreach are delivered with safety, consistency, and dignity. You’ll guide daily kitchen and dining room operations, support food outreach, and help coordinate staff and volunteers while strengthening systems for inventory, donated food stewardship, and cost control.Required qualifications/skills:- HS diploma/GED (culinary/management education preferred)- 5+ years food service/hospitality experience; 3+ years supervising teams (high-volume, nonprofit/mission setting preferred)- ServSafe Manager within 90 days of hire- Valid Louisiana driver’s license with good record- Strong people leadership, organization, and calm problem-solving; able to lift 50 lbs and work weekends/holidays as neededIf you’re called to mission-driven leadership through food and hospitality, apply today.A Day of ServiceYou arrive early to a busy kitchen, touch base with the Director, and scan the day’s meal counts, volunteer roster, and any last-minute donor deliveries. As service approaches, you circulate between prep, the line, and the dining room—answering questions, smoothing bottlenecks, and keeping a steady, welcoming tone. Midday brings quick check-ins with staff, a walkthrough of storage and coolers, and adjustments when donations change the plan. You’ll greet community partners, help orient new volunteers, and stay visible as guests are served. Before heading out, you document notes for tomorrow, reset the space for the next shift, and ensure the team leaves aligned and supported.Your BenefitsMedical, Dental, and Vision insurance; Life Insurance; Health Savings Account (HSA); Paid Time Off; Employee Discounts.